WESTWOOD RETRO BURGER

Westwood Retro Burger image

Provided by Russell Jackson, Food Network Star Season 9 Finalist

Time 2h

Yield 4 servings

Number Of Ingredients 22

Ingredients

1 pound ground beef (50/50 ratio with 11- to 13-percent fat content)
1 pound ground lamb
1/2 cup bourbon
2 ounces duck fat (cool, solid but squishable)
1 tablespoon whole grain Dijon mustard
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
Dash hot sauce
Dash balsamic vinegar
1 shallot, minced
Kosher salt and freshly ground black pepper
Sesame buns
4 onions, halved
Olive oil, for brushing
1 pound bacon, diced
2 cups bourbon
8 ounces butter
Balsamic vinegar
2 tablespoons Dijon mustard
1 sprig fresh rosemary
Kosher salt
Maple syrup

Steps:

For the burger: Preheat the grill to medium heat. Get your wood chips smoking in the grill.
Gently combine the ground beef and lamb. Sprinkle the bourbon over the ground meat and let rest for 2 minutes. After the bourbon has soaked into the meat mixture, incorporate the duck fat, mustard, parsley, thyme, hot sauce, vinegar, shallots and some salt and pepper. Be careful not to over mix, particularly with the duck fat; the fat should be evenly distributed in small pieces the size of a pencil head. Form 4 patties loosely, just enough to hold their shape and not fall apart.
Grill by placing the patties in a U formation on the grill (outside grills on high and center section off, or make a charcoal well). Cook to medium-rare, about 4 minutes per side. Allow to rest in a warm place. Toast the split buns on the grill while the smoke is building.
For the marmalade: Brush the onion halves with olive oil and cook on the still-hot grill, until they are softened and the outside is charred. Once cool enough to handle, cut into thin strips and set aside.
In a heavy saucepot over high heat, cook the diced bacon until crispy and rendered. Stir in the onion strips and bourbon and bring to a simmer. Simmer until the liquid is reduced by half, and then stir in the butter. Cover and simmer for 30 minutes. Season with some balsamic vinegar, the Dijon, rosemary and salt. Take the marmalade off the heat and finish with maple syrup. Reserve in a warm area to serve (may be done up to 2 days ahead).
Place the burgers on the bottom buns, spoon over some marmalade (make sure to get plenty of sauce) and cap it..
If it's not dripping down your arm, you didn't get enough sauce on there¿EAT IT FOOL, HURRY UP¿