Gzs Iron Chef Burger Recipes

Steps:

• Preheat a griddle or a large nonstick skillet over medium heat. Spread the fig jam on four slices of bread. Top with the almonds, followed by 2 slices of bacon per sandwich, and a slice of each of the cheeses. Spread the butter on the outsides of the sandwiches, then sprinkle with salt.
• Griddle the sandwiches on the first side, 5 minutes, then flip, cover with a heatproof metal bowl and cook until golden and the cheese is melted and warmed through, about 5 minutes more.

Steps:

• For the herb mayo: Combine the mayonnaise, Dijon mustard, fresh lemon juice, tarragon, chives and parsley in a medium bowl. Season with salt and pepper. Stir until well blended.
• For the burgers: Divide the ground beef into four equal portions. Gently form each portion into patties 1 to 1 1/2 inches thick and 3 to 4 inches in diameter. Do not over work or tightly pack the meat or the burgers will not be tender. Place on a plate or sheet tray and bring to room temperature.
• Heat a large saute pan over medium heat. Take the slices of pancetta and place them in the pan. Begin to render the pancetta on both sides, 3 to 4 minutes, rotating the pancetta until golden brown and crispy. Transfer to a plate lined with paper towels and let cool. Reserve the pancetta fat in the pan and use as a fat substitute instead of butter to toast the buns in.
• Brush a griddle with the pancetta fat and preheat to medium-high heat.
• Sprinkle the burgers on each side with salt and pepper. Place the burgers on the brushed and heated griddle and cook 4 to 5 minutes each side for medium rare.
• Brush the buns with pancetta fat and toast on the griddle until golden brown.
• When the burgers are almost finished, top each with 2 slices of the cheese and cook for 2 to 4 minutes. Take the burgers off the griddle and let rest.
• Mix the tomato slices with the vinegar and season with salt and pepper.
• Spread the herbed mayonnaise on the buns. Top with lettuce, tomato, a burger and a piece of pancetta.

Steps:

• Place a small piece of plastic wrap inside of a 4-inch ring cutter. Place about 8 ounces of the ground beef onto the plastic and lightly press into the mold just to flatten a touch. Repeat with the remainder of the ground beef.
• In a cast-iron pan, heat the oil until it begins to smoke. Sprinkle the burger patties lightly with salt and pepper and place into the hot pan. Sear the burgers, about 4 minutes, on one side. Flip and top each with 2 slices of the cheese. For medium rare, cook another 4 minutes on the other side. Remove the burgers from the pan and rest the meat, 10 minutes.
• In the meantime, toast the buns; place them cut-side down in the hot pan until lightly golden brown. In a medium bowl, toss the lettuce leaves with the red wine vinegar, olive oil and some salt and pepper.
• To assemble, place a burger atop the bottom half of each bun, top with a lettuce leaf and slice of tomato. Spread each bun top with some Special Sauce, and then serve with a pickle spear.
• Combine the ketchup, mayonnaise, cornichons, horseradish and shallots together and season with some salt and pepper.