I came across this on Youtube and decided to put this on my Stuff to Make list more for the special mustard sauce and the Scallion Jam than the actual burger. Hubert Keller is an acclaimed chef with several restaurants so I check out his recipes and videos if I come across them for inspiration.
The source of the recipe is Source: ABC New Good Morning America . I decide to put a copy of the recipe here instead of just a link because the last time I did that, URL was no longer valid so I could not try the recipe.
Hubert Keller's Budweiser Burger-A Burger and a Beer in One
Cook Time: 60-120 min
For the burger:
- 1 ½ lb Coarsely ground Black Angus chuck, chilled
- 1 tablespoon Olive oil
- 4 x 3 ozs Braised American Wagyu flat iron
- 4 Budweiser burger bun
- 4 tablespoons Old fashioned mustard
- 4 Leaves of butter lettuce
- 4 tablespoons Caramelized shallot jam
- 1 Large ripe Heirloom tomato, cut into 4 thick slices
- Fleur de sel and freshly ground black pepper
- For the braised flat iron:
- 2 lbs Flat iron (boneless and fat trimmed)
- 1 +1 tablespoons Olive oil
- 1 Small carrot sliced
- 1 Small yellow onion sliced
- 1 Celery stalks sliced
- 2 Garlic whole cloves
- ½ cup Red wine vinegar
- 3 tablespoons Brown sugar
- ½ cup Pale malt
- 3 cups Budweiser
- 3 cups Chicken broth
- 3 cups Beef broth
- Bouquet garni (parsley, thyme, bay leafs)
- Salt and freshly ground black pepper
For the caramelized shallot jam:
- 2 tablespoons Olive oil
- 2 cups Shallots, finely chopped
- 1 ½ teaspoon Fresh thyme, finely chopped
- ½ cup Budweiser
- ¼ cup Sugar
- 2 tablespoons Aged balsamic vinegar
- Salt and freshly ground pepper
For the old fashioned mustard:
¼ cup Yellow mustard seeds
2 tablespoons Brown mustard seeds
¾ cup Dry white wine
2 tablespoons White wine vinegar
1 ¼ cup Prepared Dijon mustard
Pinch of salt
For the braised flat iron:
Season with salt and pepper. In a heavy duty casserole add 1tablespoon olive oil. Sear the meat, and give a nice brown color on both sides.
Take the meat out, and degrease. Add 1 tablespoon olive oil and butter. Add the carrot, onion, celery and garlic. Sauté the vegetables until lightly caramelized. Add the seared meat back in the sauté pan and deglaze with the red wine vinegar. Reduce by half; add brown sugar, pale malt and beer. Add the chicken, beef broth and bouquet garni. If necessary add water to barely cover the Flat Iron. Bring to a boil, lower the heat and let simmer slowly for about 3 ½ to 4 hours. Once tender, remove the meat carefully and display it on a sheet pan. Cover with plastic film and let cool down. Strain the braising liquid through a fine sieve into a clean sauce pan. Reduce until the liquid become syrupy. Check the seasoning and reserve. When the meat is cold, cut 4 squares (about 3 ozs each) and transfer them into the reduced beer sauce.
For the caramelized shallot jam:
- In a skillet over medium heat, add olive oil and heat until hot. Add the shallots, stir, and season with a pinch of salt and pepper. Cook, stirring occasionally, until the shallots are light gold and have thoroughly melted. Deglaze with the beer and add the thyme. Stir often towards the end of cooking to make sure the shallots do not stick and all the beer is reduced to almost dry. Set aside.
- While the shallots are cooking, in a small saucepan, melt the sugar with about 1 tablespoon water over medium-high heat. Stir until sugar is dissolved. Cook at a boil, uncovered and without stirring, until the sugar caramelizes to a medium amber color, about 5 minutes. Remove the pan from the heat and add the vinegar. The mixture will foam and spit, so stand back to avoid being spattered. Return the pan to low heat, and stir until the caramel has melted.
- Scrape the shallots into the caramel and stir well. Remove to a bowl, cover, and set aside to cool. Taste for seasoning, and adjust with salt and pepper.
- Refrigerate the jam in a covered container for several days or longer. It may also be frozen. Bring to room temperature before using.
For the old fashioned mustard:
- Combine the yellow and brown mustard seeds in a medium saucepan with the white wine, vinegar, and salt. Bring to a boil over medium-high heat, and immediately pour the mixture into a medium bowl.
- Cover and set aside overnight.
- Drain the seeds through a fine mesh sieve. Discard the liquid. In a medium bowl, fold the seeds into the prepared mustard until evenly mixed throughout. Pack the mustard into clean jars, close, and refrigerate for several days to let the flavors develop. Keeps, refrigerated for up to a month.
Grilling and assembling the burgers:
For the burgers, shape the meat into 4 evenly-sized patties about ¾ inch thick. Handle lightly to keep the texture light and juicy. The burgers can be shaped and refrigerated, covered, for several hours.
When ready to cook, heat one tablespoon olive oil in a large skillet or grill pan over medium-high heat until very hot or build a medium-hot fire in a barbecue. Generously season the meat on both sides with salt and pepper.
Cook the burgers in the skillet, turning once or twice, 6 to 8 minutes for medium-rare. Do not press down on the patties. With a large spoon, baste the burgers several times with the fat in the pan. (You can also preheat the oven to 450° F and cook the burgers on top of the stove until they are brown on both sides, and then finish them in the oven.) To grill the burgers, oil the grate, arrange the patties on it, and cover. Cook as above.
Meanwhile heat up the flat iron in the beer sauce. Warm up the shallot jam.
Toast the buns in a toaster oven or on the outer perimeter of the grill rack until golden brown.
To assemble the burgers, spread the bottom buns with mustard, and cover them with the lettuce leafs. In the center of the lettuce, spread out the shallot jam. On top display the burger. Cover the burger with a slice of tomato. Top the tomato with the flat iron and spoon some beer sauce over it. Cover with the bun tops. Serve immediately with remaining shallot jam, old fashioned mustard and the beer sauce on the side.
- 1oz Butter
- 3 cups Sliced white onion
- 1 cup Budweiser
In a sauté pan melt the butter add the slice onion. Caramelized slowly and deglaze with the beer at the end.
Ciabatta Bun: Toast lightly.
Building the burger: On the bottom Ciabatta bun place a few green leaves, patty, Braised Wagyu, caramelized onion and finally the top bun.
On the side: Sauce from the braised flat iron, old-fashioned mustard, micro greens and extra caramelized onion.
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