Jeff Burgers Of Love Recipes

GYOB GRIDDLE BURGER WITH DIJOLI

Steps:

• Put the beef chunks on a baking sheet in a single layer, leaving 1/2 inch of space around each chunk. Freeze the meat until very firm and starting to harden around the edges but still pliable, 15 to 25 minutes.
• Place half of the meat in a food processor and pulse, stopping and redistributing the meat around the bowl as necessary to ensure even grinding, until coarsely ground, 10 to 15 one-second pulses. Transfer the meat back to the baking sheet, overturning the bowl and without directly touching the meat. Repeat the grinding process with the remaining meat. Spread the ground meat over the baking sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.
• Heat a cast-iron skillet or large heavy griddle pan over high heat. Divide the meat into 6 portions, then form each into a large, thin patty with your hands; focus on loosely packed meat and a larger circumference than thickness. Season with salt and pepper.
• In 2 batches, cook the patties. Press them down once with a spatula as soon as you put them in the skillet. Do not smoosh them again. Cook until crusty brown, 4 to 5 minutes. Flip once and drape 2 pieces of cheese on top of each so it melts down the side while the other side cooks. Cook to the desired temperature.
• Set a nonstick pan over medium heat. Butter the pretzel buns and toast until golden brown, about 2 minutes.
• Arrange the burgers on the pretzel buns, top with pickled jalapenos and serve with a side of DijOli.
• Mix the mayonnaise, Dijon, stone-ground mustard, honey and garlic together in a small bowl. Season to taste.

ASIAN STYLE VEGGIE BURGER WITH PORTOBELLO BACON AND NAPA SLAW

Steps:

• Heat a large nonstick skillet over medium-low heat. Mix together the hoisin and soy sauce in a small bowl. Brush on the veggie burger patties and sear on one side until charred, 3 to 5 minutes. Brush again and flip over, then let cook, brushing frequently, until the patties are charred and shiny with the hoisin glaze, 3 to 5 minutes.
• Place the patties on the buns along with the Portobello Bacon, Napa Slaw and Hot Chinese Mustard Aioli.
• Preheat the oven to 400 degrees F. Fit a sheet tray with a wire rack.
• Combine the olive oil, soy sauce and rice vinegar in a medium bowl. Add the mushrooms and toss to coat.
• Combine the granulated garlic, brown sugar, paprika and salt on a plate and mix to combine. Press both sides of each mushroom slice in the spice mixture, then place on the prepared sheet tray.
• Bake until dried, crispy and deep golden brown, 20 to 25 minutes.
• Toss together the cabbage, carrots, Fresno and green onions in a large bowl.
• Combine the vinegar, soy sauce, granulated sugar and sesame oil in a small bowl and stir until the sugar dissolves, then pour over the cabbage mixture. Toss until the slaw is coated, then let sit at room temperature to let the flavors meld, 30 minutes.
• Whisk the mustard and boiling water together in a bowl, then let cool completely. Mix with the mayo and garlic and season to taste.

SMASH BURGERS

Steps:

• Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). , Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness; sprinkle each with 1/8 teaspoon salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef., Serve burgers on buns with toppings as desired.

NORTHWEST INDIANA STYLE SMASH BURGER

Steps:

• For the smash sauce: Mix together the mayonnaise, gherkins, ketchup, sriracha, mustard, granulated garlic and 1/4 teaspoon pepper in a medium bowl. Season to taste.
• For the burgers: Heat a large flat-surfaced griddle pan to high heat. Add the vegetable oil.
• Add the balls of meat to the hot griddle and let cook for 15 to 30 seconds. Flip the burgers and, using a trowel or large spatula, smash each ball of meat until about the size of the bun (the overhang is crucial). Smash and schmear down the edges of the beef even further, so that they are a little thinner than the middle. Sprinkle the exposed side with salt, pepper and a little granulated garlic. Cook until super dark and caramelized, 1 to 2 minutes. (The beef will release better when properly caramelized.) Now it's time to scrape the beef and flip, ideally using a griddle scraper or paint scraper to get up every bit of beef. Immediately top each patty with 2 slices American cheese and sear for another 1 to 2 minutes. Spread 1 tablespoon butter on each burger bun and place on the grill. Cook until lightly toasted, 1 to 2 minutes. Top each bun with a patty, lettuce, tomato and smash sauce. (I like mine plain, with a smash sauce dunk.)

MACDADDY MAURO BBQ BONELESS RIBURGER

Steps:

• Preheat a grill for cooking at medium-high heat.
• Split the rolls and spread the cut sides with the butter. Grill until toasted and golden, about 2 minutes.
• Mix the ground pork with the rub in a bowl until just combined. Form into 4 rectangular patties, slightly larger than your rolls.
• Lightly oil the grill grates. Place the patties on the grill and cook for 3 minutes. Flip the patties and baste with barbecue sauce. Cook until charred on the other side, another 3 minutes. Continue this process multiple times, flipping and basting about every 3 minutes, until both sides are glossy and charred and the internal temperature hits 165 degrees F, 5 to 8 minutes.
• Place the patties on the rolls and top with the dill pickles, red onions and additional barbecue sauce, if desired.

JEFF BURGERS OF LOVE

Steps:

• Add cumin, chili powder, garlic to ground turkey. Mix and put in fridge.
• In a small pan, cook the bacon and set aside. In the same pan add onion and cook until translucent, then add brown sugar. When the brown sugar is caramelized over the onions add tomato sauce and simmer on low heat until thickens up.
• In a larger pan, form the ground turkey into patties and cook until done all the way through.
• Wilt spinach leaves in the large pan after the burgers are done (only takes a few seconds).
• Toast kaiser rolls.
• Build the burgers like this. Bottom bun, burger, cheese, bacon, sauce, spinach leaf, top bun.

JEB'S NO BULL BURGER

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.