“Gimme The Life Burger”

Ingredients

HORSERADISH CREAM SAUCE
1 1/2 tbsp. extra hot horseradish
1 1/3 cup sour cream
1/2 tsp. garlic salt
CREOLE SAUCE
1 tbsp.clarified butter
12 tbsp. ketchup
1 1/2tbsp. dijon mustard
2 tbsp. light brown sugar
PORTABELLA MUSHROOMS MIXTURE(for Topping)
1 tbsp. clarified butter
3 large portabella mushrooms (small diced)
1/2 tsp. garlic salt
1/2 cup madeira wine
CARMELIZED ONIONS
1 med. red onion thin sliced,separated into about 24 rings for carmelizing
1 tbsp. clarified butter
PATTIES
2 lbs. ground sirlion
2 tsp. garlic salt
1 tsp. coarse crushed black pepper beef broth(au jus bath)
12 thin slices of gruyere cheese
3 cups of crisp mesculin mixed greens
6 kaiser rolls,sliced,brushed with clarified butter and toasted from the grill with grill marks
Vegetable oil for grill rack

Instructions

Prepare a (medium/hot) fire inside a charcoal grill with a cover or preheat a gas grill to (medium/high).To make Horseradish Cream Sauce, combine horseradish,sour cream and garlic salt in small mixing bowl.Mix well.Cover and refrigerate until needed.For Creole Sauce, heat clarified butter in a sauce pan,quickly whisk in ketchup,dijon mustard and brown sugar until sauce slightly thickens.Remove from direct heat,cover and hold sauce aside in a warm place until needed.In a saute pan,heat clarified butter,then combine and saute diced portabella mushrooms,garlic salt and madeira wine until alcohol content is reduced.Remove from direct heat, cover mushroom mixture and allow to hold in warm place until needed. To make patties, combine ground sirlion, garlic salt, pepper in a large mixing bowl.Meat should be handle as less as possible, though well mixed.Divide meat mixture into 6 equal portioned round balls,then form into 6 patties to fit the rolls. When grill is ready, with vegetable oil. Place sirlion patties on grill rack;cover and grill cook 5 to 7 minutes on each side. Turning once, without piercing the burger patties.Immediately,after the turn of the burger patties,heat beef broth thoroughly in sauce pan until broth starts to boil.Remove from direct heat when broth starts to boil.During the last few minutes of grilling the burger patties,place burger patties into the hot beef broth/au jus bath in a holding pan. Add (2) slices of cheese on each patty,then quickly cover with aluminum foil to retain heat and steam in the pan.The sliced kaiser rolls are now brushed with clarified butter on the cut sides and placed on grill to be toasted with grill marks and carefully removed from grill. Heat clarified butter in saute pan,add red onion and saute until onion soften and starts to carmelize. Being careful not to overcook onions,lower heat to very low, until onions are ready to serve. To assembled a burger,spread 1 Tbsp.horseradish sauce over both sides of the cut sides of the kaiser rolls. On each kaiser roll bottom,arrange a 1/2 cp. of sorted mesculin mix greens,spread 1 Tbsp. of creole sauce.Evenly mound 1 1/2Tbsp.of the mushroom mixture,add a 5 oz. to 5 1/3oz. cooked sirlion patty with 2 slices of melted cheese,spread an additional 1 Tbsp. of creole sauce and another 1 1/2 Tbsp. mound layer of the mushroom mixture, then topple with carmelized red onion and finally,add the horseradish sauce spreaded kaiser roll top. Serve and Enjoy.