Recipes, re-invented from cooking shows
Ribeye Pepperoni Steakhouse Burger
Prep. Time:
Baking Time:
Total Time:
25 minutes
25 minutes
50 minutes
Serves:
4 burgers
Britt created this dish for Tournament of Champions 7. This maximalist steakhouse cheeseburger runs bone-in ribeye through the grinder for a rich, craggy patty, then layers on a sweet-salty-acidic pepperoni jam, fried escarole and a crown of shoestring onion rings. This Fix-It version keeps the prai...
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Ingredients
FOR THE PATTY
1.4 kg (3 lb) bone-in ribeye, well chilled (bone reserved)
2 tsp fine sea salt
1 tsp freshly ground black pepper
FOR THE PEPPERONI JAM
100 g pepperoni cups, sliced
1 small onion, finely diced
2 tbsp light brown sugar
4 tbsp red-wine vinegar
3 tbsp water
Salt, to taste
FOR THE FRIED ESCAROLE
1 head escarole, washed and torn into large pieces
2 tbsp black garlic, mashed to a paste
3 cornichons, finely chopped
3 tbsp red-wine vinegar
4 tbsp olive oil
Salt and black pepper, to taste
TO BUILD
50 g pepperoni cups, extra (for crisping on top)
4 slices American cheese
4 tbsp mayonnaise
4 brioche burger buns, split
Neutral oil, for deep-frying
ON THE SIDE
The reserved rib bone
Method
STEP 1: GRIND THE MEAT
Chill the ribeye and the parts of your meat grinder thoroughly. Trim the meat from the bone, reserving the bone for frying. Pass the ribeye through a coarse plate once only, keeping everything ice-cold so the fat stays in distinct flecks rather than smearing. Do not grind the pepperoni into the meat - the ribeye's own fat keeps the patty juicy. Keep the grind loose and cold until you are ready to form the patties.
STEP 2: MAKE THE PEPPERONI JAM
Render the sliced pepperoni in a pan over medium heat until the fat releases and the edges crisp. Add the finely diced onion and the light brown sugar, and cook until softened. Deglaze with the red-wine vinegar and add the water, then reduce to a sticky, glossy jam. Season with salt, and keep warm.
STEP 3: FORM AND COOK THE PATTIES
Divide the cold grind into four loose patties, handling them as little as possible and never compacting them. Season aggressively with salt and pepper just before cooking. Sear in a hot pan, basting with the rendered pepperoni-beef fat for extra flavour. Lay a slice of American cheese on each patty to melt, then rest the patties briefly off the heat so the juices redistribute.
STEP 4: FRY THE ESCAROLE, BONE AND ONIONS
Fry the escarole briefly to soften its bitterness, then dress while warm with the mashed black garlic, chopped cornichon, red-wine vinegar and olive oil; season to taste. Heat oil in a deep fryer and fry the reserved rib bone until crisp. Fry the shoestring onion rings until golden (keep these exactly as served - the judges' favourite element).
STEP 5: BUILD
Spread mayonnaise on the base of each bun. Add the dressed fried escarole, then the cheese-topped patty. Scatter over the extra crisped pepperoni cups, then nape generously with the warm pepperoni jam. Crown with a tangle of shoestring onions and close the bun. Serve each burger with the crispy fried rib bone alongside as a snack.
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Instructions
FOR THE PATTY
1.4 kg (3 lb) bone-in ribeye, well chilled (bone reserved)
2 tsp fine sea salt
1 tsp freshly ground black pepper
FOR THE PEPPERONI JAM
100 g pepperoni cups, sliced
1 small onion, finely diced
2 tbsp light brown sugar
4 tbsp red-wine vinegar
3 tbsp water
Salt, to taste
FOR THE FRIED ESCAROLE
1 head escarole, washed and torn into large pieces
2 tbsp black garlic, mashed to a paste
3 cornichons, finely chopped
3 tbsp red-wine vinegar
4 tbsp olive oil
Salt and black pepper, to taste
TO BUILD
50 g pepperoni cups, extra (for crisping on top)
4 slices American cheese
4 tbsp mayonnaise
4 brioche burger buns, split
Neutral oil, for deep-frying
ON THE SIDE
The reserved rib bone
Shoestring onion rings (see component recipe)
Heading 5
Ingredients
STEP 1: GRIND THE MEAT
Chill the ribeye and the parts of your meat grinder thoroughly. Trim the meat from the bone, reserving the bone for frying. Pass the ribeye through a coarse plate once only, keeping everything ice-cold so the fat stays in distinct flecks rather than smearing. Do not grind the pepperoni into the meat - the ribeye's own fat keeps the patty juicy. Keep the grind loose and cold until you are ready to form the patties.
STEP 2: MAKE THE PEPPERONI JAM
Render the sliced pepperoni in a pan over medium heat until the fat releases and the edges crisp. Add the finely diced onion and the light brown sugar, and cook until softened. Deglaze with the red-wine vinegar and add the water, then reduce to a sticky, glossy jam. Season with salt, and keep warm.
STEP 3: FORM AND COOK THE PATTIES
Divide the cold grind into four loose patties, handling them as little as possible and never compacting them. Season aggressively with salt and pepper just before cooking. Sear in a hot pan, basting with the rendered pepperoni-beef fat for extra flavour. Lay a slice of American cheese on each patty to melt, then rest the patties briefly off the heat so the juices redistribute.
STEP 4: FRY THE ESCAROLE, BONE AND ONIONS
Fry the escarole briefly to soften its bitterness, then dress while warm with the mashed black garlic, chopped cornichon, red-wine vinegar and olive oil; season to taste. Heat oil in a deep fryer and fry the reserved rib bone until crisp. Fry the shoestring onion rings until golden (keep these exactly as served - the judges' favourite element).
STEP 5: BUILD
Spread mayonnaise on the base of each bun. Add the dressed fried escarole, then the cheese-topped patty. Scatter over the extra crisped pepperoni cups, then nape generously with the warm pepperoni jam. Crown with a tangle of shoestring onions and close the bun. Serve each burger with the crispy fried rib bone alongside as a snack.
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