Ultimate Burger

Jason's Ultimate Burger

Recipe by Jason Parsons.

 

INGREDIENTS:

Burgers:

3 lbs lean ground beef

2 cups diced aged cheddar cheese

1/2 cup finely chopped herbs

1/4 cup chopped onion

1/4 cup hoisin sauce

2 tbsp finely chopped garlic

1 tbsp Worcestershire sauce

2 cups chopped bacon

2 eggs

1/2 cup breadcrumbs

3 tsp salt

3 tsp ground white pepper

Glaze:

1/2 cup barbecue sauce

1/4 cup hoisin sauce

2 tbsp honey

1 tsp ground cinnamon

Garnish:

8 burger buns

1/4 cup grape mustard (or Dijon)

16 leaves watercress

16 slices tomato

8 slices red onion

 

INSTRUCTIONS:

Burgers:

In a large mixing bowl, combine the ground beef, cheddar, herbs, onion, hoisin, garlic and Worcestershire.

Sauté the bacon over medium heat until cooked through. Add the warm bacon, including the fat, to the beef mix. Stir in the eggs, breadcrumbs, salt, and pepper. Once it’s well combined, form the mixture into 8 evenly sized burgers and chill.

Glaze:

Combine the barbecue sauce with the hoisin, honey and cinnamon.

Assembly:

Cook the burgers on a very hot grill, brushing with the glaze each time they are turned. Warm the buns on the side or on the top rack. Once the burgers are cooked through, remove from the grill and brush once more with the glaze.

Spread the mustard on the bottom layer of the bun. Add the burger, watercress, sliced tomato, and onion; cap with the bun top.

Cook’s note: The chopped herbs can be any mix of your favourite seasonings. I like tarragon, parsley and chives.

 

For more recipes from Jason Parsons, check out 3 Chefs: The Kitchen Men.

Roasted Beet Salad with Goat Cheese

Massimo's Beet Salad w Goat Cheese

Recipe by Massimo Capra.

 

INGREDIENTS:

12 baby beets, 4 each red, golden, and candy-striped

7 tbsp olive oil

12 baby carrots

12 small red radishes

8 green onions

Salt and pepper

3 tbsp white balsamic vinegar

3 cups mixed baby greens

12 oz goat cheese

1/2 cup toasted walnuts

2 oranges, segmented

 

INSTRUCTIONS:

Preheat the oven to 400°F.

Toss the beets with 2 tablespoons of the olive oil and place them in a baking dish. Wrap the dish with foil and bake for 30 minutes, until the beets are tender. Toss the carrots and radishes with 2 tablespoons of the olive oil and place them in a baking dish. Cook, uncovered, for 20 minutes or until tender.

When the beets are cooked, let them cool, then peel and halve them. Separate the colours so the red ones don’t bleed into the others. Dress the cooked carrots and beets while still warm with some salt, pepper, and 1 tablespoon each of olive oil and vinegar. Set aside.

Preheat a grill pan and grill the green onions on all sides. Set aside to cool.

Place a handful of greens on each plate and arrange a mixture of roasted vegetables on top.

Crumble some goat cheese on each plate and sprinkle a few walnuts on top. Garnish with the green onions and the orange segments, then dress with the remaining olive oil and vinegar. Season with salt and pepper.

Serves 6

For more recipes from Massimo Capra, check out: 3 Chefs: The Kitchen Men.

The 3 Chefs: Michael, Jason & Massimo

3Chefs_group_shot

Whether they’re in the kitchen, at the table, or on TV Michael Bonacini, Massimo Capra and Jason Parsons bring excitement to the art of cooking. Dabble asked the three kitchen men to agree on a perfect day’s fare. The results are mouthwatering.

Breakfast: Poached Eggs with Swiss Chard, Bacon, Chorizo, and Hollandaise

I’m a creature of habit and this is one of my favourite treats on weekends. It’s a great brunch dish for anyone (like me) who prefers breakfast to be on the savoury—rather than sweet—side. Although the ingredients are fairly simple, I love the complexity of flavours and textures involved. ~ Michael

Lunch: Roasted Beet Salad with Goat Cheese

I travel a lot and one of my favourite choices when dining out is a roasted beet salad. This is my interpretation of a standard, where the sweetness of the roasted beets with the tartness of the goat cheese is a match made in heaven. ~ Massimo

Dinner: Ultimate Burger

Many people do not realize that the secret to keeping a burger moist while cooking is adding some kind of fat to it. In this case, I use lean beef and the fat from the bacon. When it comes to taste, bacon fat trumps beef fat any day. ~ Jason

Pick up 3 Chefs: The Kitchen Men for more tasty meal ideas from Michael, Massimo and Jason.

Poached Eggs with Swiss Chard, Bacon, Chorizo, and Hollandaise

Michael's Poached Eggs w Swiss Chard_1

Recipe by Michael Bonacini.

 

INGREDIENTS:

1 tbsp butter

1 cup diced bacon, 1/2 inch chunks

1 cup chorizo sausage, diced

1/2 small onion, diced

1/2 clove garlic, minced

1 bunch Swiss chard, stems and centre

ribs cut out and chopped, leaves coarsely

chopped

salt and pepper

2 tbsp malt vinegar

4 eggs

1 cup hollandaise

1 tsp chopped chives

pinch smoked paprika

 

INSTRUCTIONS:

Heat the butter in a sauté pan over medium-high heat.

Gently sauté the bacon and chorizo until the bacon is crisp and the sausage is golden brown. Remove from the pan and drain some of the excess oil. Turn heat to low and cook the onions and garlic for 2 to 3 minutes.

Add the Swiss chard stems and cook for 5 minutes, stirring occasionally. Add the leaves and season with salt and pepper. Continue cooking and stirring for 8 to 10 minutes. Add back the bacon and chorizo. Cover the pot, turn off the heat, and let sit.

In a separate pot of boiling, salted water, add the malt vinegar and poach the eggs gently for 3 minutes. Divide the chard mixture between two plates and perch two poached eggs on top. Spoon the hollandaise over the eggs; sprinkle with chives and smoked paprika.

Serves 2

Cook’s note: I like to use apple-smoked bacon, but any good quality bacon will do.

For more recipes from Michael Bonacini, check out his book: 3 Chefs: The Kitchen Men.