Two slices of bread have never looked this good, as Gordon Ramsay and Richard Blais are taking burgers to the Next Level. This week. Gordon’s cooking up his take on the popular smashburger while Richard cooks up an Asian-inspired turkey burger. Your burgers will never be the same after you learn all these tricks!
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*Gordon’s* *Smashed* *Burger*
_Makes_ _2_ _servings_
*INGREDIENTS*
*Beef* *Patty*
1 pound
Angus Beef 80/20 ground beef
Kosher salt
Freshly ground black pepper
2 tablespoons grapeseed oil
*Special* *Sauce*
1 tablespoon mayonnaise
1 tablespoon yellow mustard
1 teaspoon hot sauce
½ teaspoon Worcestershire sauce
1 pickle/gherkin, finely chopped
*Cheese* *Skirt*
2 slices cheddar
Kosher salt
2 brioche bun
*Fried* *Egg*
1 tablespoon grapeseed oil
1 tablespoon butter
2 eggs
Kosher salt
*Assembly*
1 beefsteak tomato, sliced
1 small red onion, sliced
*PROCEDURE*
1. Make the burgers: Place the beef in a large mixing bowl and season with salt and pepper. Divide the beef into 4 golf ball size pieces.
2. Lightly oil a grill press or the bottom of a small, heavy bottom pot.
3. Heat a large skillet over medium high heat and add the grapeseed oil. Once the oil is shimmering, place 1 patty into the pan and carefully smash the patty until completely flat. Place the second patty in the pan and press the patty flat.
4. Let the burgers cook until crispy, then flip and continue cooking until crispy on the other side. Let the burgers rest while you make the sauce.
5. Make the sauce: In a medium mixing bowl, combine the mayonnaise, mustard, hot sauce, worcestershire, and gherkin.
6.Make the cheese skirt: In a medium non-stick skillet over medium high heat, place the two cheese slices and season with salt. Let the cheese melt. Once the cheese is bubbling, place the bottom buns, cut side down on the cheese. Gently use the buns to lift the cheese from the pan. Set the buns aside and toast the two top buns.
7.Make the fried egg: In a small skillet over medium high heat, add the oil and butter. Once the butter is melted, crack the eggs into the pan and season with salt and pepper. Let the eggs cook until the whites are set.
8.Build the burger: Place one bottom bun on a plate, spread the sauce across the bun, then top with a slice of tomato and season the tomato with salt and pepper. Layer one patty onto the tomato then place the egg on top, followed by the second patty, red onion and more sauce. Place the top bun on and repeat with the remaining ingredients.
*Richard’s* *Turkey* *Burger*
_Makes_ _2_ _burgers_
*INGREDIENTS*
*Turkey* *Patty*
¾ pound ground turkey
1 tablespoon sesame oil
1 teaspoon fish sauce
Kosher salt
Freshly ground black pepper
2 scallions, finely sliced
1 tablespoon grated garlic
1 tablespoon grated ginger
1 tablespoon grapeseed oil
2 tablespoons butter
2 large garlic cloves, smashed
1 1-inch piece ginger, sliced
*Slaw*
½ cup mayonnaise
1 lime, zest and juice
2 tablespoons sriracha sauce
Kosher salt
Freshly ground black pepper
¼ red cabbage, finely sliced
¼ napa cabbage, finely sliced
1green apple, grated
*Assembly*
2 sesame seed buns
1 bunch cilantro, stems removed
*PROCEDURE*
1. Make the burgers: In a large bowl, combine the ground turkey, sesame oil, fish sauce, salt, pepper, scallions, grated garlic and ginger. Divide the mixture into 2 equal size patties and place in the refrigerator for 20 minutes.
2. Place a large skillet over medium high heat and add the grape seed oil. Once the oil is shimmering, place the patties in the pan and cook until golden brown. Flip the patties and add the butter, smashed garlic and sliced ginger to the pan. Use a large spoon to baste the butter over the patties until cooked to an internal temperature of 165℉.
3. Make the slaw: In a large bowl, whisk together the mayonnaise, lime zest and juice, sriracha salt and pepper. Add the cabbage and apple to the pan and toss to combine.
4. Assemble the burger: Toast the buns. Place one bottom bun on a plate and top with half of the cilantro. Place one patty on top and then pile on the slaw. Place the top bun on and repeat with the remaining ingredients.
0:00 Introduction
0:25 Level 1: Protein Pointers
1:04 Level 2: Next Level Burger
9:13 Level 3: Burger Building
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