Big Blue Burger
Recipe by Brian Paquette, executive chef, Burger Bar Crescent, Montreal
Ingredients:
6 oz AAA beef patty (seasoned with steak spice)
3-4 confit tomato halves
1 brioche bun with sesame seeds
35 g Bleu Bénédictin cheese
30 ml ranch dressing (homemade)
several slices red onion
to taste port reduction
7 barbecue chips (homemade)
to taste arugula
Method:
1. Sear beef patty on griddle, approximately two minutes per side for medium rare. Set aside and let rest
2. Char confit tomatoes on the griddle and set aside
3. Toast bun on griddle
4. Place blue cheese on the beef patty and melt in salamander
To assemble:
1. Smother bottom of bun with ranch dressing
2. Place patty with melted cheese on top
3. Add charred confit tomatoes and red onion slices
4. Drizzle with port reduction
5. Stack on barbecue chips and arugula
6. Place top bun on patty and skewer to hold burger together
Yield: serves one