The 'Auto Strata' Burger

03

Ground pork shoulder patties topped with Gorgonzola cheese, romaine hearts, a sliced Granny Smith apple and spices and sauces, all on a brioche bun.

Courtesy of Jay Souilliere of Motor Burger

• 2 lb(s) ground pork shoulder
• 3 tsp kosher sea salt (2% of pork weight)
• 1 tsp ground black pepper (1% of pork weight)
• 1 Tbsp fresh garlic, minced
• 2 Tbsp dry Italian white wine
• 1 tsp chipotle paste
• 2 Tbsp Gorgonzola cheese
• ½ fennel (anise) bulb, shaved and julienned
• 1 Granny Smith apple, thinly sliced and julienned
• ¼ cup white balsamic vinegar
• 4 Tbsp motor sauce (or mayonnaise to substitute)
• 2 cup Romaine hearts, shredded
• 4 brioche buns

To Make

1. Preheat oven to 350 degrees Fahrenheit.

2. Add salt, pepper, garlic, white wine and mix lightly (don’t overwork meat).

3. Shape patties into 4 equal ½ pound burgers and place on a hot grill or grill pan to ‘char mark’ each side.

4. Place burgers on a baking sheet and spread chipotle paste on top of each burger, bake in oven for 8 – 10 minutes (or until an internal temperature of 165 degrees Fahrenheit is reached).

5. Put ¼ tablespoon of Gorgonzola cheese on each burger and place back in oven for 1-2 minutes.

6. In a bowl, toss julienned fennel and apple with white balsamic vinegar, season with salt and pepper to taste.

7. Cut buns, spread motor sauce or mayo on bottom, top with shredded romaine, place patty, and top with fennel slaw.

Beef and Lamb Sliders

48
Beef Burgers
2 lb(s) ground medium beef
1 tsp Ancho chili powder
Salt and pepper to taste
½ cup Gorgonzola cheese
12 mini hamburger buns
Olive oil for brushing
Garnish with onion and sprouts (optional)

Lamb Burgers
2 lb(s) ground lamb
Zest of two lemons
1 tsp ground cumin
2 Tbsp chopped parsley stems removed
1 Tbsp chopped oil soaked sun dried tomatoes, roughly chopped
2 tsp minced garlic
1 cup goat cheese crumbled
Pepper to taste
12 mini hamburger buns
Olive oil for brushing
Garnish with olive tapenade and fresh Arugula leaves (optional).

To Make:

Beef Burgers

1. To prepare the beef burgers, combine beef, Ancho powder, salt and pepper in a medium bowl. Mix until ingredients are evenly distributed.

2. Using a light touch, make 24 ¼ inch patties. Try to make the rounds equal in diameter and thickness. Divide the cheese into 12 portions and place in the center of 12 of the beef patties.

3. Top the cheese covered patties with the remaining 12 beef patties. Seal the patties together using your fingertips.

4. Drizzle oil on both sides of the patties and season salt and pepper.

5. Cook with lamb burgers - see below.

Lamb Burgers

1. To prepare the lamb burgers, mix together the ground lamb, lemon zest, cumin, parsley, chopped sun dried tomatoes and garlic.

2. Repeat the above procedure for making the patties, but substitute with goat cheese.

3. Season to taste with pepper. Do not add salt, as the sun-dried tomatoes are slightly salty.

4. Drizzle patties with oil.

5. Preheat barbeque to medium high heat 375°F (190°C). Oil the grill to prevent sticking.

6. Place burgers on direct heat and cook for 3-4 minutes per side or until desired doneness.

7. Remove burgers from grill.

8. Serve the lamb burgers on mini buns with black olive tapenade, and fresh Arugula, if desired.

9. Serve the beef burgers on mini burger buns with red onion and mixed lettuce or sprouts if desired

Read more at http://www.foodnetwork.ca/recipe/beef-and-lamb-sliders/9270/#071uUtElE8P3LIA9.99