Michael Symons Grilled Onion Burger And Spicy Quick Pickle Recipes

Steps:

• *Cook's Note: Michael's favorite mix of meats for this burger is chuck, sirloin, and brisket
• Build a medium-hot fire in your grill or preheat a stovetop grill pan.
• Cook the bacon in a saute pan over medium-high heat, turning once, until crisp, about 5 minutes. Remove the bacon to paper towels to drain. Reserve the bacon fat in the pan.
• Form the ground beef into 4 patties, each about 3 1/2 inches in diameter. Season the patties with salt and cracked black pepper, to taste. Put the burgers on the grill or in the grill pan and cook for 3 minutes. Flip and top each burger with a slice of cheese. Grill for 3 minutes for medium- rare. Remove them to a plate. Add the English muffins to the grill or grill pan and toast for 1 minute.
• Cook the eggs sunny side up in the bacon fat while the burgers rest.
• Build the burgers by sandwiching them between the muffin halves along with pickle slices, red onion, bacon, an egg, and some spicy ketchup.
• Pack the onions in 2 (1-quart) jars and cover with enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid.
• Pour the vinegar mixture into a nonreactive saucepan, add the mustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat.
• Pour the hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month.
• In a nonreactive 2-quart saucepan over medium heat add the olive oil. Add the onion, garlic, and a large pinch of salt. Saute until translucent, about 2 minutes. Add the Fresno chiles, ancho chile, and red pepper flakes. Cook for 1 to 2 minutes. Add the brown sugar, cumin, cinnamon, tomato paste, and vinegar and simmer for 10 minutes. Stir in 3 cups of water, bring to a gentle simmer, and cook over low heat for 2 hours.
• Remove the ketchup from the heat and let cool for 15 minutes. Discard the cinnamon stick. Puree the mixture in a blender and strain through a sieve, pushing down on the any solids. Let cool and pour into a storage container. Cover the container and refrigerate for up to 1 month.

Steps:

• Preheat a grill or grill pan to medium-high heat. If you're not using an outdoor grill, preheat a second grill pan over medium heat (for a side griddle).
• Gently mix together the brisket, short rib and sirloin in a large bowl. Divide the mixture into 4 equal pieces and gently form into burgers, being careful not to pack too tightly.
• Season both sides of the burgers with a good amount of salt and freshly ground black pepper.
• When the grill or first grill pan is at medium-high, place the burgers on the grill and cook to your desired temperature, 3 to 4 minutes per side for medium rare. Add a piece of cheese to each burger and cook for another minute or so until it is melted.
• In the meantime, spread the mayo on the cut side of the buns and place them over medium heat or on the secondary grill pan to toast.
• Build the burgers by placing a burger on each bottom bun and top with 2 pieces of bacon, some red onion, pickles and mustard.

Steps:

• Whisk together the honey, vinegar, mayonnaise and mustard in a small bowl. Slowly drizzle in the oil, whisking to combine. Season well with salt and pepper. (Alternatively, add the honey, vinegar, mayonnaise and mustard to a mason jar with a lid, cover and shake well. Add the oil and shake well once more.)
• Combine the cabbage, red onion, Chinese celery and pickles to taste in a large bowl. Pour the dressing over the vegetables and mix well. Taste and season with salt and pepper. For an extra kick of flavor, mix in some pickle juice if using to taste. Refrigerate until ready to serve.

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• For the sticky barbecue onions: Heat a cast-iron skillet over direct heat. Melt the butter. Add the onions with a pinch of salt and cook until they begin to caramelize, about 5 minutes. Whisk together the ketchup, vinegar, mustard, sugar, cayenne, cumin and paprika in a small bowl (see Cook's Note). Add the sauce to the onions. Season with salt and pepper. Bring to a simmer and cook until the liquid reduces and begins to get sticky, 8 to 10 minutes. Move over indirect heat to keep warm while you cook your steak.
• For the steak: Sprinkle the steak with salt and pepper on both sides and bring to room temperature. Drizzle the steak with the oil and sprinkle with the oregano and paprika on both sides. Place the steak over direct heat and cook until it gets a nice char, 3 to 5 minutes per side for medium-rare.
• Add a splash of oil, a pinch of salt and some pepper to a cutting board. Place the steak on the seasoned oil on the cutting board, flip and rest 5 minutes. Slice the steak against the grain and serve topped with the onions.
• (Alternatively, you can cook the onions over medium-high heat on a stovetop, and the steak in a grill pan or cast-iron skillet over high heat on a stovetop.)

Steps:

• Heat oil in grill pan and sauté the sliced onions. Salt and Pepper ground beef. Form 4 oz balls and place on top of onions and flatten with spatula. Cook 2 mins and flip and cook another minute until cooked. Add cheese and cook until melts. BUNS: spread mayo on both sides of buns and grill. PICKLES: Combine vinegar, sugar, chili flakes, fennel and Corriander in small pot and bring to boil. Pour over vegetables and allow to sit until room temp.

Steps:

• Place onions in a medium heatproof bowl. Bring vinegar, sugar, and salt to a boil in a saucepan; pour over onions. Let cool completely. Refrigerate, covered, at least 2 hours and up to 1 month.