Gouda Burger

Posted on: 2024-01-27
Updated on: 2024-02-03 13:08:50 by Mike

Description

Kicking off my culinary journey at 16, I landed my first gig at Wendy's. There, amidst the sizzle and flip of burgers, I quickly honed my skills as a grill maestro. Although I've since evolved from my Wendy's days, a golden rule has always stayed with me – generously seasoning the patties with a decent amount of salt on both sides. While Wendy's taught me the art of frequent flipping, I've now mastered the technique of flipping just once, ensuring each burger is perfectly seared and juicy.

Diving deeper into the burger world, I love getting my hands on fresh meat, giving it the old grind. Talk about a perfect mix – chuck, short rib, and sirloin in harmonious ratios, with not a speck of fat going to waste.

Now, let's talk about a true game-changer: onion confit. This isn't just cooking; it's a culinary symphony. Imagine this: onions, slowly simmering in their own juices and a touch of butter and olive oil, gradually transforming over hours. As they bathe in low heat, the onions release their natural sugars, caramelizing into a rich, deep amber treasure. This slow dance of heat and time mellows their sharpness, coaxing out a sublime sweetness and a velvety texture that's nothing short of luxurious. The result? A luscious layer of flavor that adds an irresistible depth and sweetness to our burger, harmonizing beautifully with the savory notes of the meat and the smokiness of the gouda. Each bite is a testament to the power of patience and the magic of slow cooking.

Now, let's get to the heart of the flavor fiesta – the sauce. This isn't just any condiment; it's the soul of the burger. Picture this: velvety, rich mayo forms the base, a creamy canvas waiting to be transformed. Into this, we swirl a hearty dollop of chipotle puree, infusing a smoldering, spicy kick that awakens the senses. But it's the unexpected zing of pickle juice that truly elevates it, cutting through the richness with its tangy, briny notes, creating a beautiful balance.

And then – a hint of liquid smoke. This is no heavy-handed smokiness; rather, it's a delicate, nuanced whisper that breezes through the sauce, leaving a trail of deep, woodsy aroma and a subtle smokiness that lingers on the palate.

Each element of the sauce melds together, creating a symphony of flavors that’s both bold and harmonious. It's the kind of sauce that doesn't just compliment the burger; it elevates it, making each bite a delectable journey of creamy, spicy, tangy, and smoky notes. Stay tuned for the recipe, because this sauce is not just a topping; it's an experience.

Cheese? Oh, we go fancy here – smoked gouda, sliced and set aside, ready to melt into gooey goodness.

Smoked Gouda is like the secret weapon in your cheese arsenal. Its smoky taste, thanks to that special smoking process, adds a rich, woodsy kick to dishes that's hard to beat. The cheese itself is super creamy and smooth, melting in your mouth or in a pan like a dream. Plus, its flavor is a bit of a chameleon – you get that classic Gouda sweetness but with a deeper, smoky twist. Whether you're throwing it into a grilled cheese, melting it over a burger, or just slicing it up for a cheeseboard, smoked Gouda brings that extra oomph. That's just the cherry on top. In short, smoked Gouda is the ingredient that makes this dish go from okay to 'oh wow' with just one slice.

And let's not forget the greens – shredded lettuce, not just for the crunch, but it's the unsung hero holding our saucy ensemble together.

The grand finale: a juicy patty adorned with melted smoked gouda, a generous scoop of onion confit, a slathering of that zesty chipotle mayo, all nestled under a blanket of lettuce. Voilà, the Gouda Burger, ready to tantalize your taste buds!

Gouda Burger Ingredients

• 1 Cup Shredded Lettuce
• ½ Cup Smoked Chipotle Mayo
• ½ Cup Onion Confit
• 2 Sesame Seed Buns
• 6 Slices Smoked Gouda
• ½ TBSP Kosher Salt
• 2 Hamburger Patties

Step-By-Step Instructions

• Step 1 Gather your ingredients. You’ll need #1 - 1 Cup Shredded Lettuce, #2 - ½ Cup Smoked Chipotle Mayo, #3 - ½ Cup Onion Confit, #4 - 2 Sesame Seed Buns, #5 - 6 Slices Smoked Gouda, #6 - ½ TBSP Kosher Salt, #7 - 2 Hamburger Patties.

  

• Step 2 Salt burgers on one side. Get out a saute pan and heat it on medium to high heat. While you are waiting for it to heat, salt your burgers generously with half the salt on the side that's up. Place burgers in hot pan salt side down and salt the other side with the remaining salt. Don't touch and let the burgers cook.

  

• Step 3 Toast your buns. While the burger cooks for 3-4 minutes on one side. When juices start appearing on the top, then flip it. Add three slices of cheese to the top of each burger. When I cut from the smoked gouda log, my slices were a little thin and not all the way through so adjust accordingly. After flipping the burger and adding the cheese, drop the bun in the toaster.

  

• Step 4 Assemble condiments. Burger is almost done and your toast just popped. If the cheese is not as melted as you would like, place a mixing bowl, upside down over the pan where the burgers are cooking to steam the cheese. Spoon on the chipotle mayo on the top side, then add the shredded lettuce. Add a spoonful of the onion config on the bottom bun.

  

• Step 5 Add burger patty to complete. Once your bun has been decorated, your burger, depending on how big it is, should be ready to eat. I used ⅓ burgers in my recipe. Remove the burger from heat. Be careful removing the mixing bowl - it can get hot. Use a spatula to grab the burger patty, then drain any excess fat by tilting the burger and waiting a few moments. Add it to the top of the onion confit.

  

Gouda Burger

Prep Time: 5 minutes.

Cook Time: 15 minutes.

Total Time: 20 minutes.

Yield: 2 Servings

Nutrition Information: 480 Calories per burger

Ingredients:

• 1 Cup Shredded Lettuce
• ½ Cup Smoked Chipotle Mayo
• ½ Cup Onion Confit
• 2 Sesame Seed Buns
• 6 Slices Smoked Gouda
• ½ TBSP Kosher Salt
• 2 Hamburger Patties

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Instructions:

• Step 1 - Gather your ingredients. You’ll need #1 - 1 Cup Shredded Lettuce, #2 - ½ Cup Smoked Chipotle Mayo, #3 - ½ Cup Onion Confit, #4 - 2 Sesame Seed Buns, #5 - 6 Slices Smoked Gouda, #6 - ½ TBSP Kosher Salt, #7 - 2 Hamburger Patties.
• Step 2 - Salt burgers on one side. Get out a saute pan and heat it on medium to high heat. While you are waiting for it to heat, salt your burgers generously with half the salt on the side that's up. Place burgers in hot pan salt side down and salt the other side with the remaining salt. Don't touch and let the burgers cook.
• Step 3 - Toast your buns. While the burger cooks for 3-4 minutes on one side. When juices start appearing on the top, then flip it. Add three slices of cheese to the top of each burger. When I cut from the smoked gouda log, my slices were a little thin and not all the way through so adjust accordingly. After flipping the burger and adding the cheese, drop the bun in the toaster.
• Step 4 - Assemble condiments. Burger is almost done and your toast just popped. If the cheese is not as melted as you would like, place a mixing bowl, upside down over the pan where the burgers are cooking to steam the cheese. Spoon on the chipotle mayo on the top side, then add the shredded lettuce. Add a spoonful of the onion config on the bottom bun.
• Step 5 - Add burger patty to complete. Once your bun has been decorated, your burger, depending on how big it is, should be ready to eat. I used ⅓ burgers in my recipe. Remove the burger from heat. Be careful removing the mixing bowl - it can get hot. Use a spatula to grab the burger patty, then drain any excess fat by tilting the burger and waiting a few moments. Add it to the top of the onion confit.

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