We asked the chefs of the hit show The Chew to give us their best recipe to celebrate National Hamburger Month. Just in time for Memorial Day grilling, this burger is sweet, spicy and layered with flavor:
THE CHEW BURGER (4 Servings)
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
- 8 oz ground sirloin
- 8 oz ground beef short rib
- 8 oz ground beef brisket
- 4 slices Cheddar cheese
- 4 sesame seed potato buns
- 4 Tbsp mayonnaise
- Kosher salt and freshly ground black pepper (to taste)
Caramelized Onion Mustard
- 2 Tbsp olive oil
- 2 medium yellow onions (diced)
- 1/4 Cup Dijon mustard
- 1 Cup white distilled vinegar
- 1 Cup apple cider vinegar
- 1 Cup water
- 1 Tsp mustard seeds
- 1/2 Tsp tumeric
- 1/2 Tsp ground coriander
- 1/2 Cup sugar
- 2 Tbsp Kosher salt
- 2 cloves garlic (thinly sliced)
- 1 English cucumber (thinly sliced)
- 1 medium red onion (thinly sliced)
- 4 Hungarian peppers (thinly sliced)
For the burgers:
Preheat griddle to medium-high heat. In a medium bowl, combine the ground sirloin, ground short rib and ground brisket, season with salt. Form (4) 6-ounce patties. With your thumbs, gently make an indentation in the center of each patty. The patties should be slightly larger than the hamburger bun. Place formed patties on preheated griddle and cook for 3 minutes on each side, for medium-rare.
Place one slice of cheddar cheese on each patty, cook for about one more minute, covered, to melt the cheese. Meanwhile, spread mayonnaise on each half of the potato buns, place mayo side down on griddle, and cook until golden brown.
Top one half of the bun with the burger patty. Top with a generous amount of caramelized onion mustard and sweet/hot pickles. Finish burger with remaining bun and serve.
For the Caramelized Onion Mustard:
In a medium saute pan over low heat, add olive oil and onions, and season with salt and pepper. Cook onions for 20-30 minutes, stirring occasionally to prevent any over-browning. Deglaze with a splash of water if necessary. Remove from heat, let cool. In small bowl combine the caramelized onions and Dijon mustard and season with salt.
For the Sweet/Hot Pickles:
In a small sauce pan over medium heat, combine the white vinegar, apple cider vinegar, water, mustard seeds, tumeric, coriander, sugar, salt and garlic. Bring to a boil, stirring frequently, until the sugar and salt have dissolved. Remove from heat.
In the meantime, into a large bowl, add the cucumbers, red onions and hot peppers. Pour the hot pickling liquid over the vegetables. Use a plate to push down vegetables and submerge. Set aside to cool completely. Store in airtight container in the refrigerator.
The Chew celebrates and explores life through food, with a group of dynamic, engaging, fun, relatable co-hosts who serve up everything to do with food — from cooking and home entertaining to food trends, restaurants, holidays and more — all aimed at making life better, fuller and more fun.
The Chew is taped live, weekdays, from New York City. The show airs weekdays at 1 p.m. ET/12 p.m. PT on ABC and features celebrity chefs Mario Batali, Michael Symon and Carla Hall, entertaining expert Clinton Kelly and health and wellness enthusiast Daphne Oz. Follow the show on Facebook, Twitter and Instagram.