Chef Spike's Prez Obama Burger & Michelle Melt

It's summer -- and the best time of the year to heat up the grill! Chef Spike Mendelsohn visited to show us a few great specialty burgers from his new book The Good Stuff Cookbook. Here are the recipes for his burgers paying homage to President and First Lady Obama:

Prez Obama Burger
Serves 6

"The 2008 presidential election happened the year I moved to D.C. Because I had a restaurant on Capitol Hill, how could I not do a McCain vs. Obama Burger?! What I didn’t realize is how seriously people would take this 'Countdown to Election' burger challenge. I think bipartisan couples were getting divorced in front of my cashiers, first-time dates were finding out way too much information, and there were a few wacky but lovable Democrats coming in to order the Obama burger (so it would count toward the vote) but who wanted all the McCain ingredients. Not only did Obama win in my burger competition by four to one (which I’m sure he was worried about) but he also won the big one -- 44th President of the United States. So 'Yes We Did' put it on the menu as the Prez Obama Burger. Here’s what I thought a cool Chicago guy would like on his burger ... hopefully I’m right!"

Horseradish Mayonnaise:
(Makes about 2 1⁄2 cups)
2 cups Homemade Basic Mayonnaise (see recipe below)
4 ounces prepared horseradish
1 tablespoon cayenne
11⁄2 teaspoon freshly ground black pepper
Sea salt

Red Onion Marmalade:
2 red onions
1 cup red wine vinegar
1 cup sugar

Burgers:
30 ounces ground sirloin
6 potato buns, cut in half
Canola oil
1 pound applewood smoked bacon
Sea salt and freshly ground black pepper
1 pound crumbled blue cheese

To make the Horseradish Mayonnaise, add the basic mayonnaise, horseradish, cayenne, pepper, and salt to taste to a food processor or blender. Puree until smooth. The mayonnaise can be refrigerated in an airtight container for up to 1 week.

To make the Red Onion Marmalade, slice both red onions 1⁄2 inch thick. Add the vinegar and sugar to a pot over medium heat. Bring to a simmer. Once the sugar is completely dissolved, add the onions. Cook, stirring constantly to prevent burning, until the onions are translucent and the liquid is reduced by half, about 5 minutes. Set aside to cool.

To make the patties, roll six 5-ounce sirloin balls and form each ball into a patty. Arrange on a tray, cover, and refrigerate.

Toast the buns and set aside.

Heat a large skillet over medium-high heat and just add enough oil to cover the entire bottom. Line a plate with paper towels. When the oil begins to smoke, add the bacon and cook until crisp. Remove with a slotted spoon. Drain on the paper towels. Drain the fat from the pan but do not wipe clean.

Reduce the heat to medium and place the patties into the skillet. Season the patties with salt and pepper and cook for 3 minutes. Flip, and cook on the other side for 1 minute more. Distribute the crumbled blue cheese equally among the patties and continue to cook 2 minutes more for medium-rare doneness. Cover with a lid for the last 30 seconds to melt the cheese.

To assemble the burgers, place 1 patty on 1 bun bottom. Top the patty with some mayonnaise, marmalade, and bacon. Cover with the bun top. Repeat with the remaining ingredients. Don’t forget to wrap the sandwiches in wax paper. Let rest for 2 to 3 minutes and serve.

Michelle's Melt
Serves 6

"I guess my family knew it wasn’t going to be a normal Friday afternoon when they walked up to open the restaurant and found two Secret Service people standing out front. The rest -- security checks, the mob scene of customers, flashing cameras, the most gracious First Lady -- is a blur now. All they remember is the excitement of meeting Michelle Obama, how sweet her staff was, and how honored we were to even be considered as a stop for her lunch break! All these ingredients can be found in the First Lady’s organic garden on the South Lawn of The White House."

Turkey Mix:
2 tablespoons butter
1 cup diced celery
1 cup diced scallions
2 green apples, cored and diced
1⁄2 cup canned chipotle chiles in adobo sauce
1 cup store-bought mango Chutney
2 pounds ground turkey
1⁄4 cup grated lemon zest
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Caramelized Onions:
3 tablespoons canola oil
2 cups thinly sliced Spanish onions
6 slices Swiss cheese
6 leaves iceberg lettuce
6 ruby red tomato slices
Multigrain potato buns, cut in half

Melt the butter in a skillet over medium heat. Add the celery, scallions, and apples. Cook, stirring occasionally, for 15 to 20 minutes. Remove from the heat and set aside. Add the chipotle and 1⁄2 tablespoon of adobo sauce from the can and the chutney to a blender. Puree until smooth. Transfer to a bowl.

Add the celery mixture and stir until well combined.

Add the turkey, lemon zest, salt, and pepper and stir until well combined.
To make the patties, roll six 5-ounce turkey balls and form each ball into a patty. Arrange on a tray, cover, and refrigerate.

To make caramelized onions, heat the oil in a large nonstick skillet over medium heat. Add the onions—don’t worry if they’re piled high; they will cook down. Turn with a spatula so all the onions are evenly coated in oil. Continue to cook, stirring the onions every 8 minutes, until the slices have turned a dark, rich brown color, about 25 minutes. If the onions begin to burn, reduce the heat to medium-low and add more oil. Remove the onions and place them in a bowl.

Heat a large skillet over medium-high heat and add enough just oil to cover the entire bottom. After 2 minutes, reduce the heat to medium and place the patties into the skillet. Season with salt and pepper and cook for 3 minutes. Flip, and cook on the other side for 1 minute.
Place 1 slice cheese on each patty and continue cooking 2 minutes. Cover with a lid for the last 30 seconds to melt the cheese.

Toast the buns. Set aside.

To assemble the burgers, place 1 patty on a toasted bun bottom. Top the patty with a tablespoon of caramelized onions, 1 lettuce leaf, 1 tomato slice, and a heaping spoonful of the South Lawn Herb Garden Mayo (recipe below). Cover with the bun top.

Repeat with the remaining ingredients.

Don’t forget to wrap the sandwiches in wax paper. Let rest for 2 to 3 minutes and serve.

South Lawn Herb Garden Mayo
Makes about 2 cups

2 cups mayo (See Homemade Basic Mayonnaise recipe below)
2 bunches parsley
2 bunches cilantro
1 bunch dill
1⁄2 cup fresh Rosemary
1⁄2 cup fresh Thyme
Juice of 8 lemons
1 tablespoon minced garlic
4 oz salt & pepper mix or to taste
1⁄4 cup olive oil

Add all ingredients except for oil to a food processor or blender. Process for 30 seconds in the food processor or 10 seconds in the blender. With the motor running, add the oil in a thin, steady stream until all the oil is added and the mixture is smooth. Stop the motor and taste. If the sauce is too thick, thin it with a little hot water. If too thin, process a little longer. Add lemon, thyme, salt, and pepper. The mayonnaise can be refrigerated in an airtight container for up to 1 week.

Homemade Basic Mayo
Makes about 2 cups

"In France, they used to make fun of me about my love of Hellmann’s, but if you ask me, it’s pretty damn good. If you want to go the extra mile, though, it doesn’t get any more basic than this recipe."

2 large eggs
4 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1 teaspoon sea salt
2 cups grapeseed oil

Add the eggs, mustard, vinegar, and salt to a food processor or blender. Process for 30 seconds in the food processor, or for 10 seconds in the blender. With the motor running, drizzle in the oil slowly at first, then add in a thin, steady stream until all the oil is added and the mixture is smooth. Stop the motor and taste. If the sauce is too thick, thin it with a little hot water. If too thin, process a little longer. The mayonnaise can be refrigerated in an airtight container for up to 1 week.

Toasted Marshmallow Shake
Serves 4

"This shake is undeniably delicious, but I had no idea it would become, in fact, legendary. We thought of the idea because we’re huge marshmallow freaks in my family. Not only is the flavor like a campfire in your mouth, but it evokes those same childhood memories of indulgence and misbehavior! We get mad love for this shake."

1 16-ounce bag jumbo marshmallows
2 cups whole milk
2 cups creamy vanilla ice cream
1 tablespoon sour cream

Preheat the broiler.

Reserve 4 marshmallows for garnish. Spread out the remaining marshmallows on a baking sheet in a single layer. Place the sheet under the broiler and cook, stirring once or twice, until completely charred, 2 to 3 minutes. Remove from the oven and set aside to cool.

Repeat with the remaining 4 marshmallows, but cook just until toasted slightly golden, about 1 minute. Remove from the oven and set aside to cool.

Add the milk, ice cream, sour cream, and burnt marshmallows to a blender. Blend for 5 minutes.
Pour into four 8-ounce glasses and garnish each glass with a golden marshmallow.

^{Photo Credit: ABC}

• 2 Comments
|
• Permalink

|