Sprin
g Fruit Tapioca
1/4 cup Minute tapioca
2-1/2 cups rhubarb, cut up
1/2 cup sugar
2-1/2 cups water
1/2 teaspoon salt
l cup pineapple, crushed
Combine tapioca, sugar salt, rhubarb and water in pan. Place over medium heat and cook until it comes to a full boil. Stir constantly. Remove from heat. Let cool. Stir once in a while. Add pineapple. Serves 8
Bash Burgers
Bacon Jam:
12 slices bacon, diced
l tablespoon white vinegar
l tablespoon canola oil
l sprig thyme, leaves stripped
l large onion, diced
Kosher salt and fresh ground pepper
Secret sauce:
l cup mayonnaise
1 1/2 teaspoons Sriracha
3/4 cup ketchup
l clove garlic, roughly chopped
l tablespoons vinegar
Kosher salt and freshly ground pepper
Burgers:
Vegetable oil, for the grill
6 teaspoons Dijon mustard
2-1/4 pounds ground beef chuck
6 slices American cheese
Kosher salt and pepper
6 sesame buns, split
Sliced Kosher dill pickles, for topping
Bacon Jam: Cook bacon in large skillet until crisp. Remove to paper towel, pour off all but 3 tablespoons drippings. Add canola oil and heat over low heat. Add onion, cover and cook 10 minutes. Uncover and cook stirring occasionally, until very soft, 10-15 minutes. Return the bacon to the skillet; add vinegar and thyme and season with salt and pepper. Set aside.
Sauce: Mix the mayonnaise, ketchup, vinegar Sriracha, and garlic together in food processor until smooth. Set aside.
Burgers: Form beef into six 1/2 inch patties. Season with salt and pepper. Grill 5 minutes; flip and brush with mustard. Grill 5 more minutes for medium rare, topping with the cheese in the last minute. Spread the sauce on the bottom buns; top with the burgers, bacon jam, pickles and top buns.
Peoples Choice Burgers
Bechamel:
1/2 cup grated parmesan cheese
3 tablespoons unsalted butter
l tablespoon chopped fresh parsley
3/4 cup all-purpose flour
1/2 teaspoon granulated garlic
2 1/2 cups heavy cream
Kosher salt and fresh ground pepper
l large egg, lightly beaten
Pinch of freshly ground nutmeg
Burgers:
l tablespoon olive oil
6 slices monterey jack or provolone cheese
1 1/4 pounds ground beef chuck
1/2 teaspoon granulated garlic
6 brioche buns, split
1/2 cup all-purpose flour
1 cup bread crumbs
Sliced dill pickles, mustard and mayonnaise
2 large eggs
Oil for deep-frying
Combine the parmesan cheese, parsley, granulated garlic, nutmeg, l 1/2 teaspoons salt and 1/2 teaspoon pepper. Melt butter in saucepan over medium heat; whisk in the flour until a thick paste forms, 1 to 2 minutes. Slowly pour in the heavy cream, whisking constantly. Bring to a simmer and cook, whisking, until thickened, about l minute. Whisk in the parmesan mixture until combined. Slowly drizzle in the beaten egg, whisking constantly so it doesn’t scramble.
Make the burgers: Heat the olive oil in a large skillet over high heat. Add the beef, granulated garlic and 1/2 teaspoon each salt and pepper. Cook breaking up the meat with a wooden spoon, until browned, 4 to 5 minutes. Let cool, then drain the meat through a fine-mesh strainer and transfer to a large bowl; set aside. Line a baking sheet with parchment paper. Add the bechamel to the bowl with the beef, stir to combine. Spread the mixture on the prepared baking sheet and freeze until firm enough to form into patties, 1 to 2 hours.
Put the flour in a shallow dish. Lightly beat the eggs in another shallow dish, spread the bread crumbs in a third dish. Form the beef mixture into six 3/4-inch thick patties. Dredge the patties in the flour, then dip in the beaten eggs and coat with the bread crumbs. Return to the baking sheet and freeze until the coating sets, about l hour.
Heat l inch of vegetable oil in a large skillet over medium heat until a deep-fry thermometer registers 365º. Add the burgers and fry until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate.
Top each patty with a slice of cheese while still warm. Let sit until the cheese melts, about 5 minutes. Serve the burgers on the buns; top with pickles, mustard and mayonnaise. Makes 6 servings
