(WSVN) - A cheeseburger is an easy dinner to dig into. A chef shows us a few changes to make it into an upscale meal. Time to grab a Bite with Belkys.
The Chef: Brad Kilgore
The Restaurant: Ember, Miami
The Dish: Steak Burger
Burger patty meat (shaped into 10 oz. patties)
Several medium or large onions, yellow, white, or red
Boursin cheese (Freeze, then slice in 1.5 oz. rounds)
Brioche Bun (Slice in 1/2, butter roll and place on grill to toast)
Frisée (trim the green off the frisée and shock in ice water)
Fennel (shaved on slicer or with knife at .5 mm shock in lemon ice water to curl and prevent from oxidizing)
Shaved raw shallot
1/2c prepared horseradish
1 tbsp ground black pepper
1 tbsp + 1/2 tsp sherry vinegar
1 tbsp rosemary minced
1 tbsp + 1 tsp chive
1/4c extra virgin olive oil
1 tbsp salt
2 tbsp lemon juice
(In a stainless bowl, mix the first 3 ingredients ,add remaining except oil, slowly whisk in evo until desired consistency.)
Method of Preparation:
- Season patty with salt and pepper place in hot spot on grill cook to desired temperature. Once at desired temperature remove from grill.
- Top with Caramelize onions and borsin cheese place in oven till melted.
- Roll bun in butter roller and toast till golden brown once golden brown. Add mayo and garlic Dijon.
- Place burger on bun with herb salad served with french fries.
Serves: 1 each.
151 NE 41st St Ste 117
Miami, FL 33137
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