Kendall Square Burger Recipes

Steps:

• Combine 1 tablespoon flaxseed meal and 3 tablespoons water in a small bowl to create a "flax egg" and set aside for at least 5 minutes.
• In a large pot or saute pan, mix artichokes, mushrooms, jalapenos, olives, garlic, onion and red pepper with 2 tablespoons olive oil and saute over medium-high heat until vegetables have softened, 5 to 10 minutes.
• Mix garbanzo beans and black beans in a bowl and mash until almost no whole beans remain and the two are well combined.
• Mix oats, oat flour, Worcestershire sauce, oregano, paprika, celery salt, cumin, cayenne, red pepper flakes, sage and remaining 1/4 cup flaxseed meal in a bowl until well combined.
• Mix sauteed ingredients with the mashed bean mixture. Once well combined, mix in the dry ingredients. Lastly, add the flax egg and combine well.
• Heat a large skillet with remaining 2 tablespoons olive oil over medium-high heat.
• Using a kitchen scale, form the mixture into 4-ounce patties and place in the skillet, cooking each side until browned and internal temperature reaches 145 degrees F, 5 to 7 minutes on each side. Once cooked, slather buns, tops and bottoms, with Sriracha Aioli and toast in the skillet, sauce-side down, 2 to 3 minutes. Top burgers with pickles, red onion, tomato and mixed greens.
• For the vegan mayo: Pour coconut milk, vinegar, garlic granules, mustard powder and salt into a blender and begin blending. Once ingredients have come together, begin slowly pouring the avocado oil into the blender while blending, about 1 minute to pour the entire 2 cups. Once all of the avocado oil has been poured, let the blender run for 1 minute to whip the mayo. Use immediately or store in the refrigerator for up to 10 days.
• For the sriracha aioli: Mix sriracha, mustard and 2 cups vegan mayo in a bowl and whisk together until well combined. Use immediately or store in the refrigerator for up to 10 days.

Steps:

• Place the short ribs, plate ribs and osso buco in a large ovenproof dish. Pour the Red Wine Marinade over the meats. Turn the meats to coat with marinade. Cover the dish and put in the fridge for 12 to 36 hours.
• When ready to cook, preheat the oven to 275 degrees F.
• Turn the meats again to coat with the marinade, then wrap the dish in foil or cover with a lid. Braise the meats for 4 to 4 1/2 hours. The meats should be very tender. Remove the foil or lid and allow the meats to cool to room temperature.
• Preheat the oven to 400 degrees F.
• Using your hands, remove the bones and any large pieces of fat from the meats. Using your hands and a knife, shred and chop the meats into bite-sized pieces. Put the meats into a mixing bowl. Add the ground beef to the bowl with the braised meats.
• Toast the peppercorns on the stovetop in a dry saute pan over medium heat for about 2 minutes. Let the peppercorns cool. Put the peppercorns and rosemary in a spice grinder and grind. Add the pepper and rosemary to the mixing bowl with the meats.
• Using your hands, gently mix the beef and spices together to form a uniform blend. Form the meat into about 12 burger patties. Cook the patties on a grill or saute in a heavy skillet over medium-high heat, 3 to 4 minutes per side.
• Remove the core from the lettuce and cut as thinly as you can. Remove cores from the tomatoes and cut crosswise into slices about 1/2 inch thick.
• Put burger buns cut-side down on a sheet tray and bake for about 4 minutes. Remove the buns from the tray and open them to assemble the burgers.
• On bottom buns, put a generous spread of mayonnaise and 2 slices of tomato. On top buns, spread about 1 teaspoon of brown mustard and about 1 tablespoon of Pigwich BBQ Sauce/Tomato Jam. Place the patties on bottom buns, top with shredded iceberg lettuce and top buns.
• Combine the wine, onion, garlic, thyme, rosemary, salt, vegetable oil and stock in a large heavy pot. Bring to a simmer and simmer for about 20 minutes. Remove from the heat. Cool to room temperature. Strain the marinade. Chill until ready to use.
• Core and chop the tomatoes. Slice the lemon into 1/2-inch-thick slices. Roughly chop the jalapeno (keep the seeds in). Tie the cinnamon sticks up with kitchen twine.
• Combine the tomatoes, lemon, jalapeno, cumin, coriander, black pepper, allspice, sugar, vinegar, lime juice, molasses and ginger in a large, heavy-bottomed pot. Tie the end of the cinnamon stick string to the handle of the pot. Bring the mixture to a simmer and turn the heat to medium-low. Cook for about 40 minutes, until about a quarter of the liquid has evaporated.
• Remove from the heat. Remove the cinnamon sticks. Allow the jam to cool to room temp. Use a stick blender or stand blender to puree the jam to the desired consistency.

Steps:

• For the burger: Preheat a waffle maker according to manufacturer's instructions.
• Mix beef and sausage together in a bowl until thoroughly combined. Divide mixture in half and roll into balls, then place on a flat surface or cutting board. Using your hands, gently shape and press the balls into rectangular patties about the size of an index card and about 3/4-inch thick. Roll the grated cheese into a ball and place in the center of one of the patties. Cover with the other patty. Crimp edges with your fingers to ensure that both patties are sealed and cheese does not ooze out when grilling.
• Preheat a grill or cast-iron pan to medium-high heat. On a plate or small dish, rub burger patty all over with 1 to 2 tablespoons coffee rub and place on grill. Using a steak weight, press burger and cook for 4 to 5 minutes. Remove weight, flip patty, and place weight back on burger. Cook until internal temperature registers 155 degrees F, another 4 to 5 minutes. Place patty on a plate or tray fitted with a rack and let rest while you prepare the waffle.
• Spray waffle iron with nonstick cooking spray. Pour batter onto hot waffle iron. Cook until golden brown.
• Cut waffle in half horizontally, and then cut off the ends of each half.
• Slather each side of waffle with maple aioli and place cooked patty on bottom half. Top with bacon slices and close with other waffle half. Enjoy, then take a nap!

Steps:

• A little Caesar salad and sliced tomato turn this veggie patty into a flavorful feast.
• 1. Cook veggie burger according to package directions.
• 2. Meanwhile, in a small bowl toss together lettuce, salad dressing and Parmesan cheese.
• 3. Top roll bottom with lettuce mixture, veggie burger, tomato slice and roll top.