Commons Club’s Uncommon Burger Recipe
Many of us are looking for productive and creative ways to pass the time during these uncommon days. Along with the obsessive hand-washing and cabin fever the COVID-19 pandemic has introduced a whole new whack of awkward interpersonal scenarios that we’re doing our best to navigate. Here at Virgin Hotels Chicago, Executive Chef Moosah Reaume from Commons Club shares with us how to make the juicy and delicious Uncommon Burger that we all miss and crave.
Commons Club’s Uncommon Burger Recipe
For the Branston Special Sauce
3 tbsp Red wine vinegar
1 tbsp Water
2 oz Branston relish or sweet relish
1 oz White miso
1ea Egg yolk
1.5 oz Dijon mustard
4 oz Sunflower oil or canola
1 oz Extra virgin olive oil
2 tsp Calabrian chili oil
17 oz Heinz ketchup
1 oz Calabrian chili (Finely Minced)
2 tsp Agave
Combine 1st set until evenly incorporated and smooth. Slowly add in the 2nd set until emulsified. Fold in the 3rd set.
Yield: 1 Quarts
For the Onion Jam
1 stick Unsalted butter
1 lb Yellow onions, medium dice
2 oz Honey
2 tbsp Sherry vinegar
1 tbsp Kosher salt
2 tsp Ground black pepper
Melt the butter, add the 2nd set and cook on medium heat stirring occasionally until caramelized. It should look almost emulsified and like a jam.
To Build the Burger
2 ea 3oz Grass-fed ground beef balls
1 ea Sliced white cheddar or American cheese
2 ea Slices cooked thick cut bacon
1 asn Burger sauce
1 asn Caramelized onions
1 ea Rye burger bun
Season the burger balls salt & pepper all around. Then set aside
Directions
Take a cast iron griddle plate or a thick base sauté pan and then make sure you have it on high heat drizzle a little clarified butter. Next take the burger balls and smash them flat and thin, because they will shrink to the proper size of the bun when your cooking. Cook until crusty on the first side—shouldn’t take too long. Flip over and top with bacon, tear them so that they will fit on top of each patties. Then, top with onions on both patties and add cheese. Remove from stove and set aside. After take the bun and toast the inside in the same pan with all the fat and juices. Lastly remove and build your burger. While building your burger make sure to put sauce on both insides of the bun. The messier the better. Plate and indulged.
