maandag 25 november 2013

Bymark Burger (Kopie)

Courtesy of Mark McEwan
Yield: 4

For the Burgers
8 ounces medium grind (preferably hand chopped) Prime USDA striploin aged 6-8 weeks
4 miniature size soft buns, gently grilled
1/2 ounce sliced brie de monte cheese
1 medium sized porcini mushroom sliced
For the Truffle Aioli
1 cup standard mayonnaise prepared with canola oil
Juice from 1 lemon
1 tablespoon white truffle paste
Salt and pepper to taste
To make mayonnaise:
2 eggs
canola oil

For the Burgers
1.Form 4 burgers into 1" thick patty adding nothing to the mixture. Season with salt, pepper and a smear of olive oil. Grill rare to medium rare over high heat.
2.Place cooked burgers on 4 miniature size soft buns, gently grilled.
3.Add 1/2 oz., well aged, thick slices of Brie de Monte cheese on each burger.
4.Slice porcini mushroom in 4 pieces. Season with olive oil, salt and pepper. Grill quickly and place on top of melted cheese.
5.Serve immediately.
For the Truffle Aioli
1.Add 2 eggs egg to food processor. Slowly drizzle oil into egg until mayo consistency is achieved. Add remaining ingredients while processor is running.
2.Season to taste.
3.Combine homemade mayonnaise with lemon juice, truffle paste, salt and pepper to make aioli. Serve and enjoy.

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