Copyright Zac Kara

ULTIMATE BURGERS

Ultimate Burger with Tomato Jam, Lemon May, Chimichurri Sauce, Carmelized Onions, and Rosemary Oregano Fries

As seen on Atlanta & Co, on NBC

Serves 2


Prep Time: 15 min
Cook Time: 1 hour 10 min
Total Time: 1 hour 25 min


Ingredients:


Burger Patty:
4 oz ground chuck
4 oz ground sirloin
salt & pepper


Tomato Jam:
1/3 cup diced onion
3 tomatoes
1/4 tsp cumin
1/2 tsp lemon juice
1/4 tsp vinegar

 

Fries:
3 russet potatoes
2 tbs oil
salt & pepper
dried rosemary
dried oregano

 

Caramelized Onions:
1 onion


Chimichurri Sauce
2 cups lightly packed parsley
2 cups lightly packed cilantro
1 clove garlic
1 ½ tbs lemon juice
1/2 cup oil
pinch of salt and pepper


Lemon Mayo
2 egg yolks
1 tsp lemon juice
1/4 cup oil
salt


Extra Condiments:
2 slices tomato

2 Boston lettuce leafs

Directions:


1. Preheat your oven to 450 degrees F. Start the tomato jam, by dicing your onions. Next, heat a medium
sized sauce pot on medium to high heat. While the pan is heating, start roughly chopping your tomatoes.
Once heated, add in a drizzle of oil. Begin to sauté the onions, cooking till they are light brown in color.
Throw in the tomatoes, cumin, vinegar and lemon juice in the pot. Turn the temperature to low heat and
continue to cook for 45 to 50 minutes.


2. While the tomato jam is cooking, start cutting your potatoes evenly into sticks for your fries. Coat with
oil, salt and pepper, and evenly distribute the fries onto your sheet tray. Place in oven and cook for 20-25
minutes depending on your oven or until the fries are golden brown and cooked. As soon as the fries are
removed from the oven sprinkle with rosemary and oregano to taste.


3. By now the liquid in the tomato jam should be almost reduced. Carefully blend the hot jam till only small
chunks of tomato remain with a hand blender. Do not over pulse the jam otherwise you will get a tasty
tomato soup. Let cool and set aside.


4. To make the caramelized onions, start by heating a medium sized saute pan on medium to low heat.
Drizzle in oil, and thinly sliced onions. Mix occasionally, add more oil if needed, and cook till light brown.
5. Next, roughly chop the parsley and cilantro. Place the chopped herbs, lemon juice, salt and pepper in a
small, Pyrex measuring cup. Using a hand blender, start by blending the mixture as you are drizzling in
the oil. More oil may be needed depending on whether a thicker or smoother sauce is desired. Continue to
blend till smooth and set aside.


6. For the lemon mayo, place the egg yolks, lemon juice, and a pinch of salt. Use a hand blender and while
blending, slowly drizzle in your oil till the mayonnaise gets a nice consistency. If it is too thick (due to
variations in egg size), add more oil slowly as needed.


7. For the burger, make a 4 oz patty by weighing and combining 2 oz ground chuck and 2 oz sirloin and
season with salt and pepper. Work the cold meat between your hands and form a nice round patty. Heat a
medium sized pan, on medium to high heat. Once the pan is hot, add in your oil and let heat up. You can
always test the temperature of the oil by putting in a small piece of meat, to see if it will sizzle. Place each
patty in the hot pan and cook for 3-4 minutes on each side. Remove from heat and rest for 5 minutes.


8. Assemble, the burger with a slice of lettuce, tomato, lemon mayo, tomato jam, chimichurri sauce and
your favorite condiments and enjoy with a side of crunchy, crispy fries.