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Recipe courtesy of Chef Junior Borges
Rated 5.0 stars by 1 users
I love burgers. A few months back we added a burger to the Meridian menu, it was something we kind of joked from the beginning. When came time, the idea was to give something that represent our cuisine, with high quality ingredients, acid, umami, fat and pure satisfaction.
It’s a great burger for summer!
4 ea 3oz wagyu burger patties
5ea shallots, small dice
NanoBond® Titanium Sauté Pans or NanoBond® Titanium Skillet
Get a sauté pan over your hot grill, let it sit there for a few minutes until very hot (this can also be done on a hot plate of your grill).
Drizzle a little bit of oil. Add the burger to the pan and press slightly and let them cook mostly on one side to create a nice crust, flip them and let it cook a bit on the other side.
Simultaneously toast the bun with a little bit of butter or oil.
Add the cheese and you can enclose your grill for 30 seconds to a minute to help melt the cheese.
On one patty add a layer of the shallot marmalade, top with the other patty.
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