RECIPES: Recipe Details

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PACIFIC RIM BALSAMIC SESAME BURGERS

Ingredients 

Ingredients

Balsamic mushroom mixture

3 cloves garlic, minced
1/4 cup grape seed oil
1/2 cup yellow onion, minced
3 whole sprigs of fresh thyme
1/2 cup mushrooms, finely diced
1/3 cup balsamic vinegar

Patties

2 pounds freshly ground chuck
2 teaspoons toasted sesame oil
2 tablespoons soy sauce
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper

Pacific Rim Mayonnaise

3/4 cup mayonnaise
1/3 cup Heinz tomato Ketchup
2 teaspoons cream style Horseradish
2 teaspoons soy sauce
2 teaspoons toasted sesame oil

Asian Butter Lettuce Salad

1/4 cup Colavita Extra Virgin Olive Oil
1/3 cup balsamic vinegar
1 tablespoon toasted sesame oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons sesame seeds, toasted
12 leaves of Butter Lettuce, torn in half

2-3 tablespoons grape seed oil, for brushing on the grill rack
6 good-quality sesame buns, split

Instructions 

Directions

1. To make balsamic mushroom mixture, in small saucepan sauté minced garlic in grape seed oil over medium-low heat for 1 minute. Add chopped onion and sprigs of thyme and sauté over medium-low heat for 3 minutes or until onions become translucent. Add diced mushrooms and cook 2-3 minutes over medium-low heat. Add balsamic vinegar and simmer on low heat until reduced to syrupy consistency. Remove thyme sprigs and discard. Set aside 1/2 cup of balsamic mushroom mixture.

2. To make patties, combine the chuck, toasted sesame oil, soy sauce, salt, pepper, and all but 1/2 cup of balsamic mixture in large bowl, handling as little as possible. Shape into 6 patties to fit the buns. Loosely cover with plastic wrap and set aside.

3. To make the Pacific Rim mayonnaise, whisk the mayonnaise, ketchup, cream style Horseradish, soy sauce, and toasted sesame oil. Cover with plastic wrap and set aside.

4. To make the Asian Butter Lettuce Salad, in large bowl whisk together olive oil, balsamic vinegar, toasted sesame oil, salt, pepper, and toasted sesame seeds. Add torn lettuce leaves and coat well with dressing. Cover with plastic wrap and set aside.

5. When the grill is ready, brush the grill rack with the grape seed oil. Place the patties on the rack, cover, and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. Place the buns, cut side down, on the outer edges of the grill rack to toast lightly during the last 2 minutes of grilling.

6. To assemble the burgers, spread a generous amount of the Pacific Rim mayonnaise over the cut sides of the buns. On each bun bottom, place a grilled patty, followed by equal portions of the Butter Lettuce salad, add the top bun and serve.

Comments 

I developed this recipe for a family burger cook-off this summer. The competition was fierce, but I managed to tie for first, and even beat out my Mom, which was a sweet, sweet victory since she taught me how to cook and is known for being brilliant in the kitchen. Woo-hoo!