RECIPES: Recipe Details

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Burgers at Tiffany's

Didn't expect to have a hamburger at Tiffany's? This burger is so decadent you will understand why it's "Tiffany's" quality. The ground beef - 80% lean; the sauce - horseradish, mayonaise and a hint of lemon; the shoe-string onion rings atop and the thrill of the grill make this burger unforgettable.

Ingredients 

Shoe-String Onion Rings
2 cups peanut oil
2 large onions sliced as thin as possible (4 cups)
Horseradish Sauce
1/2 cup Mayonaisse
4 tsp. prepared horseradish
Juice of 1/2 a lemon
1/4 tsp. cracked black pepper
Hamburger
2 lbs. 80% lean ground beef
1/4 cup Calivato extra-virgin olive oil
2 tsp. sea salt
1 tsp. ground black pepper
4 slices deli smoked cheddar cheese
4 Honey Wheat hamburger buns

Instructions 

Bring to a boil in a heavy medium sauce pan one sliced onion and 2 cups of peanut oil. Reduce heat to simmer turning onions with a fork as they cook. Cook until golden brown - usually takes about 20-30 minutes per batch. Remove onions and arrange in a thin layer on paper towels. Repeat process with second onion in the same hot oil keeping at a bubbly simmer. Onions will crisp as they cool. For the sauce whisk together mayonaisse, horseradish, lemon and cracked black pepper. Refrigerate until ready to serve. For the burgers combine ground beef, olive oil, sea salt and pepper. Mix gently with hands to incorporate all ingredients. Shape into 4 - 1/2 lb. burgers about 1" thick. Grill directly over high heat about 3-4 minutes with grill lid open. Flip and grill additional 3-4 minutes for medium rare. Take burgers off direct heat and top with sliced cheese. Split buns and lay off direct heat. Shut grill off and close lid letting burgers rest about 3 minutes, cheese melt and buns are warmed through. To assemble, place burger on bun bottom, top with sauce and crip onion rings. Spread additional sauce on top half of the bun and place atop the burger. Enjoy!

Comments 

Sauce can be made up to 3 days ahead and refrigerated. Burgers should not be made more than 1 hour ahead so salt does not pull out the juices. Refrigerate if pattied out in advance. Extra napkins required.