If you read today's 2-part interview with GO Burger and BLT Restaurant Group corporate executive chef Rodelio Aglibot, you'll know that the guy eats a lot of hamburgers. Research and development can be fun. You will also learn what he thinks makes the best burger at home (just read it). In that vein, the chef gave us the recipe for his Sunset Stripper burger. It's Hollywood, okay?
This is not a caloric behemoth like some you can order at GO Burger, because instructing you to make a grilled cheese sandwich at home and then enclose an enormous burger between it is just not something that we're going to tell you to do. (Your kid might be interested though. In fact your kid may already have discovered this trick.) The Sunset Stripper, name notwithstanding, is a rather sedate burger, at least calorically. Turn the page…
Sunset Stripper (bunless burger)
From: GO Burger executive corporate chef Rodelio Aglibot.
Makes: 1 burger
7 oz. beef patty
marinated cherry tomatoes & shallots
red radishes, sliced
red wine vinaigrette
For the olive-cornichon remoulade:
4 egg yolks
5 oz. Kalamata olives, pitted
8 oz. cornichons, drained
3.5 oz. lemon juice, strained
12 g. salt
2 oz. whole grain mustard
24 oz. blended oil
1 tsp. chili flakes
1. Combine all except oil in the robot coupe and process until olives and cornichons are chopped coarse.
2. Continue to process and drizzle in the oil slowly to emulsify.
For the red wine vinaigrette:
Note: This makes a lot. To make less vinaigrette, simply cut the amounts, keeping the right proportion of ingredients.
2 quarts extra virgin olive oil
1 quarts red wine vinegar
salt & pepper, to taste
1. Whisk oil into the vinegar and season to taste with salt & pepper.
For the marinated tomatoes & shallots:
1 pint red & yellow cherry tomatoes, cut in half
1 cup shallots, sliced on a mandolin, 1/8th inch
red wine vinaigrette
one small pinch of red Thai chili, finely minced
1. Marinate the halved cherry tomatoes and shallots in red wine vinaigrette and a pinch of minced Thai chili for approximately 30 minutes before serving. Hold until the tomatoes and shallots are wilted and no longer crunchy. (Never overnight).
Burger and assembly:
1. Smear a circle of the olive-cornichon remoulade on the bottom of an oval plate approximately ¼ inches larger than a 7 oz. burger patty.
2. Cook the burger to the appropriate temperature and allow to fully rest. Blot the burger on paper towels to absorb the blood and place on top of the remoulade.
3. Top the burger patty with the marinated cherry tomatoes and shallots. Top with a salad of arugula and sliced radishes seasoned with a red wine vinaigrette and salt and pepper.