Zimmy's Nook Signature Burger
My signature burgers start with Ontario Beef, roasted garlic and charred jalapeño patties. The patties are grilled, then placed on a toasted brioche bun which is topped with a 5 year old cheddar, smoked Gouda, marinated onions, heirloom tomatoes, lettuce, spicy pickles, sweet & smoky mustard and beef bacon! A winning combination!Ontario Beef invited us to participate in their #OntBeefBurgerBattle to create the ultimate craveable burger using Ontario Beef and local ingredients!
Ingredients
Hamburger Patties
- 3 tablespoons sweet onions finely chopped
- 3 cloves roasted garlic (Make in advance, instructions in notes)
- 1 charred jalapeño seeds optional (Instructions in notes)
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 eggs
- 1 teaspoon Worcestershire sauce
- 1 tablespoons Dijon mustard
- 2 tablespoons BBQ sauce
- 2 teaspoons prepared hot horseradish
- ½ cup panko breadcrumbs
- 2 lbs lean ground Ontario Beef
- ¼ cup olive oil for brushing patties before grilling
Toppings
- 6 brioche hamburger buns split and toasted
- Living Boston lettuce
- Multicoloured Heirloom tomato slices
- Aged Cheddar cheese 4 or 5 years old is ideal
- Smoked Gouda cheese
- Spicy garlic dill pickles
- Marinated red onions (Make in advance, instructions in notes)
- Ontario Beef Bacon
- Sweet & smokey mustard
Instructions
- Place the onion, garlic, jalapeño into a mini food processor, then blitz to chop. Add the eggs, Worcestershire sauce, Dijon, BBQ sauce & horseradish, then blitz to combine. (Alternatively: mince onion, garlic, and jalapeño finely and mix ingredients in a large bowl.)
- Add mixture to a large bowl, then add panko and stir to combine.
- Add Ontario Beef to the bowl and mix until all ingredients are combined.
- Shape into 6 x 6 ¼-6 ½ oz patties (about ¾” thick x 4 ½” diameter). Using your thumb, press the middle of each patty a few times to create an indent that will keep the burgers from puffing up when cooked. Before grilling, place the patties on a tray lined with wax paper in the freezer for 30 minutes (cold burgers cook better).
- Preheat grill to medium-high heat (400°F - 450°F).
- Brush each patty with olive oil and place oil side down on the hot grill, the brush the top while on the grill. Close lid and grill, turning occasionally and flipping about 4 minutes into the cook. Total cook time 8 – 10 minutes. (Internal temperature 155°F - 160°F). Let patties rest 5 minutes, tented in foil, before topping.
- Toast the brioche burger buns and build the burgers. Shmear mustard on the bottom bun, add the lettuce, tomatoes, the cheese burger patty, pickles, marinated onions, and finally the beef bacon.
- Serve and enjoy!
Video
Notes
Burger Master Tip: To make your burgers crispy on the outside and juicy on the inside is olive oil. Brush each patty with olive oil and place oil side down on the hot grill, the brush the top while on the grill.
Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze and cook later from frozen
How to Char Jalapeños: Place the jalapeño on the grill and cook until all sides are well charred (4 to 5 minutes). Once charred, place the jalapeño in an airtight container or wrap in cling wrap. When the jalapeño has cooled enough to manage, scrape off the charred skin and coarsely chop.
How to Roast Garlic: Preheat the oven to 430°F. Slice off the very top of the garlic head. Drizzle with a splash of olive oil and wrap in foil. Place on a sheet tray and bake until tender when pierced with a knife and is fragrant, 40-50 minutes. Remove from the oven and let cool.
Leftover Roasted Garlic: Do not worry about having leftovers. Once roasted, the garlic mellows into a sweet, caramelized spreadable treat that can be used in mashed potatoes, spread on toast, added into hamburger patties, added into guacamole, and can be substituted into a variety of recipes that call for raw garlic.
Roasted garlic can be stored in an airtight container for 3-5 days. In our house it gets used way before the five days!
How to Make Marinated Red Onions: slice red onion, place in a bowl that fits the onion rings with at least an inch of room to spare. Pour in olive oil to completely cover onion. Add 1 tablespoon balsamic vinegar, 1 teaspoon oregano and season with salt and freshly ground pepper. Leave onions uncovered on the counter for at least 2 hours, up to 2 days. Use leftover onions in other recipes and use the flavoured oil to add interest to dressings, marinates or even fry eggs.
Tried this recipe?Let us know how it was!