National Burger Month is officially underway and Grillocracy is celebrating with a burger that was inspired by all of the beautiful, fresh produce currently available at local farmer's markets nationwide!
FARMER'S MARKET BURGER
2 pounds ground beef (80/20 blend)
2 teaspoons Kosher salt
½ teaspoon ground black pepper
Fire roasted tomato jam (recipe follows)
Fried green tomatoes (recipe follows)
Charred corn and bacon relish (recipe follows)
Arugula pesto (recipe follows)
6 brioche buns
Light one charcoal chimney full of briquets. When the briquets have ashed over along the edges, spread them evenly across the charcoal grate. Set the cooking grate on the grill and adjust the bottom vents to bring the grill temperature to approximately 450 degrees.
Form ground beef in to six burger patties and season both sides with Kosher salt and pepper. Grill burgers on both sides until they reach an internal temperature of 140 degrees for medium.
To assemble, spread the arugula pesto on the cut sides of each bun. Spoon even portions of the fire-roasted tomato jam on the bottom buns then top each one with a burger patty. Add one fried green tomato to the top of each burger patty followed by even portions of corn and bacon relish. Add the top buns and serve.
FIRE ROASTED TOMATO JAM
6 Roma tomatoes
2 cloves garlic, minced
1 shallot, minced
1 tablespoon balsamic vinegar
1 teaspoon extra virgin olive oil
Prepare grill for high heat cooking (approximately 450 degrees). Set tomatoes on the grill and allow them to cook while turning every 45 seconds until lightly charred on all sides. Remove the stems and cores from the charred tomatoes and roughly chop. Place chopped tomatoes in a medium mixing bowl along with the garlic, shallots, balsamic vinegar, and olive oil then stir to combine. Refrigerate until ready to use.
FRIED GREEN TOMATOES
2 large green tomatoes, cut into ¼ inch slices
1 tablespoon water
1 cup flour
½ tbsp. Kosher salt
2 cups Panko breadcrumbs
Fill a large saucepan halfway full with oil and preheat to 350 degrees. Combine flour and Kosher salt in a medium bowl and blend well. Combine the eggs and water in a medium bowl and whisk well. Fill a third bowl with the Panko breadcrumbs.
Coat tomato slices with flour, then dip in the egg mixture. Coat tomatoes with Panko and place on a wire rack.
Working in batches, fry tomatoes until they are crisp and golden brown. Remove the fried green tomatoes with a large slotted spoon and place on paper towels to drain until ready to serve.
CHARRED CORN AND BACON RELISH
3 ears corn, unshucked
1 red bell pepper
1 jalapeno, seeds and ribs removed and minced
2 green onions, root removed and thinly sliced
1 tablespoon chopped cilantro
4 strips bacon, cooked and crumbled
Juice of 1 lime
2 teaspoons extra virgin olive oil
¼ teaspoon Kosher salt
Prepare grill for high heat cooking (approximately 450 degrees). Place corn on the grill and allow it to cook for approximately 20 minutes, turning it every 5 minutes until the husk is well charred. Remove the corn and allow it to cool. Place the bell pepper on the grill and char it on all sides, approximately 10 minutes. Remove the bell pepper from the grill and remove the stem, ribs, and seeds. Mince ½ of the bell pepper, reserving the other half for future use. Shuck corn and cut the kernels off of the cob. Combine corn, red bell pepper, jalapeno, green onion, cilantro, bacon, lime, and olive oil in a medium saucepan and stir to combine. Add Kosher salt and pepper to taste. Set aside until ready to use.
2 cups loosely packed arugula
¼ cup grated Parmesan
1 tablespoon lemon juice
2 tablespoons pecan pieces
2 garlic cloves, peeled and roughly chopped
¼ cup olive oil
½ teaspoon Kosher salt
¼ teaspoon ground black pepper
Combine arugula, Parmesan, lemon juice, pecan pieces, garlic, and olive oil in a food processor and pulse until smooth. Add Kosher salt and pepper to taste and use immediately or refrigerate in an airtight container until ready to use.