Grilled Fennel Cheeseburger

Grilled Fennel Cheeseburger

Al Fresco with Megan Mitchell - Sn 1/Ep 1Al Fresco with Megan Mitchell - Sn 1/Ep 1

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Megan takes you to one of her favorite spots to give her take on the classic American cheeseburger — with a few artisan twists.

Grilled Fennel Cheeseburger
Servings:

serving time3-4

Ingredients

  • Quick Pickle Red Onion Ingredients:

  • 1 large red onion, sliced in 1/4' rounds ­

  • 1/4 cup of seasoned rice vinegar

  • Juice of 1 orange

  • Juice of 1/2 grapefruit

  • 3 tablespoons granulated sugar

  • 2 tablespoons kosher salt

  • 1 teaspoon caraway seeds

  • 1/4 teaspoon of allspice berries ­

  • 1 bay leaf

  • Potato & Root Chip Melange Ingredients:

  • ­1 1/2 ­ 3 pounds assorted color potatoes, beets, & sweet potatoes ­

  • Peanut oil

  • ­Garnish with: coarse salt & pepper & fennel fronds

  • Grilled Fennel Ingredients:

  • ­2 fennel bulbs ­oilive oil

  • ­salt & pepper

  • Burger Ingredients:

  • ­1 pound ground chuck ­1 pound ground sirloin ­salt & pepper ­olive oil

  • ­Mt. Tam cheese (Cowgirl Creamery) or similar soft­brie cheese ciabatta rolls or Hamburger buns

  • Arugula

  • Spicy brown mustard

Instructions

  1. Quick Pickle Process

  2. 1. Into a jar or container that has a tight sealing lid, combine all the ingredients and seal. 2. Let the onions rest in the pickling liquid for at least 10 minutes prior to eating.

  3. 3. Store in the fridge for up to a week.

  4. Root Chip Melange Process

  5. 1. Fill pot 1 to 3 inches of oil to deep­fry.

  6. 2. Using a mandoline, slice all potatoes & beets.

  7. 3. When the thermometer reads 350*, fry the veg chips in batches, stirring frequently with a spider or slotted metal spoon to cook them evenly, until they are crisp and golden brown, 1 to 2 minutes.

  8. 4. Transfer the chips to a baking sheet lined with paper towels, and sprinkle them with coarse salt, pepper & fresh herbs to taste.

  9. Grilled Fennel Process

  10. 1. cut the fennel fronds off of fennel bulbs, discard

  11. 2. slice the fennel bulb horizontally equally into 1/3's, as best to remain root intact.

  12. 3. drizzle with olive oil and season w/salt & pepper

  13. 4. place on the grill over direct heat and cook each side for 7­10 minutes; alternatively, place on indirect heat and cook for 10­12 minutes each side with the grill cover on.

  14. Cheeseburger Process

  15. 1. mix ground chuck & sirloin

  16. 2. careful not to over mix, loosely form patties into desired thickness.

  17. 3. rub olive oil in the palms of your hands and lightly coat the burgers as you put them on the grill. 4. heavily season top side w/salt & pepper

  18. 5. flipping half way through*, season other side w/salt & pepper.

  19. *for 1' thick burgers; cook 3 minutes per side for rare, 4 for medium­rare, 5 for medium, and 6

  20. For well­done

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Transcript

- Hey guys, I'm Megan Mitchell, a chef and a food stylist. In this new series on Tastemade, I'm heading to beautiful places like Tomales Bay in northern California, and I'm creating amazing dishes. Tomales Bay is about an hour north of San Francisco. It has farmland, the ocean, and amazing local food producers. We're going to grill up an awesome cheeseburger with grilled fennel and pickled onions. Let's start by making our quick pickle. This will add a nice bit of tang when you bite into the burger. It's kind of like a gateway pickle. I'm using the citrus to take a little bit of the bite out of the raw onion. Letting it sit for at least 30 minutes will let all the flavors soak in, and will give you a beautiful pink color. One of the joys of cooking outside is that you can take a break and enjoy the beautiful scenery. Using a mandoline can give you consistent cuts, which is ideal for chips. But be careful, it's pretty darn sharp. Sure, potato chips aren't the healthiest snack, but when I add in sweet potato and beets, it's like a sneaky way of getting my vegetables. Yup, these chips are pretty and delicious. I'm going to grill up some fennel instead of the standard onion. It's crisp and just a little sweet, with a few licorice notes. Go for quality beef, and keep it simple, to let everything else on your burger shine through. Mt. Tam is a delicious, soft brie cheese. It almost melts into the burger.

Coming right up

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