Posts Tagged ‘Chef Adrian Cruz’

Concha Burger

Ingredients for 6 Patties:

36 oz. ground beef sirloin
10 oz. pork chorizo
12 oz. Shiitake mushrooms
salt and peppercorn medley to taste
2 cloves minced garlic

Toppings per 6 Burgers:

6 slices tomato
12 slices homemade pickled cucumber (recipe below)
6 slices smoked gouda cheese
3 oz. Enokitake mushrooms for topping
6 oz. chipotle aoili
6 oz. strawberry fig jam (recipe below)
6 eggs fried in duck fat
12 slices applewood bacon.
Head of butter lettuce

Directions for Patty:

Combine the sirloin, pork chorizo, salt, peppercorn mix and garlic in a medium bowl. Finely mince the Shiitake mushrooms using a food processor or knife. Add the raw mushrooms to the meat mixture and mix until combined. Form the mixture into 6 patties and set on a baking sheet. Refrigerate for at least one hour. Grill burgers on flat-top grill or cast iron skillet for 3-5 minutes per side. Top with gouda and cook until melted.

Pickling Dressing:

2 oranges, peeled and cut into quarters
2 limes, peeled and cut into quarters
2 cups white vinegar
1 cup rice vinegar
1 1/2 cups sugar
1 tsp. of salt
1 pinch ginger
1 red onion, sliced
1 cucumber, sliced

Directions for Pickled Onions and Cucumbers:

In a sauce pan, combine all ingredients over medium-high heat. Boil until sugar dissolves, then remove from heat. Add the red onions and cucumbers to the hot liquid. Once the onions are wilted, remove from the liquid. Leave cucumbers in the hot pickling liquid for one additional hour. Remove cucumbers from liquid and set aside.

Strawberry Fig Jam

1 pint fresh strawberries, stems removed
1 pint fresh figs
2 cups sugar
2 tbsp. lemon juice
1 tbsp. vinegar

Directions for Jam:

Add strawberries, figs, sugar, lemon juice and vinegar to a medium sauce pan over medium-high heat. Bring to a boil, stirring frequently. Reduce heat to medium-low and simmer for 20 minutes, or until the mixture is thick. Let cool.

Concha Buns

Concha dough:
3 tsp. active dry yeast
1/2 cup warm water (105° F to 115° F)
1 egg
1 tsp. salt
1 tsp. sugar
1/3 cup butter, melted
3 3/4 cup flour
3 tbsp. baking powder

Concha topping:
1/4 cup butter
1 vanilla bean
1/2 cup flour
1/3 cup granulated sugar

Directions for Concha:

Preheat oven to 350°. Add yeast and water to large mixing bowl, and stir until dissolved. Add egg, salt, sugar, butter, flour and baking powder. Mix to combine. Transfer dough onto a lightly-floured surface, and knead until the dough is smooth and elastic. Divide the dough into 2 ½ oz. balls and place on a baking sheet.

To make the topping, combine all ingredients in a medium bowl and mix until a silky sugar dough icing is formed. Divide the dough into six equal parts and pat into a circle. Place a circle of topping dough onto each Concha ball, shaping it down over the sides. Make five or six cuts across the topping to form a criss-cross pattern., then refrigerate for one hour. After the dough has risen, bake for 11 min at a 350°.

Burger Assembly:

Slice concha in half and spread one half with aioli and other half with jam. Place the blended burger on the bun, then top with tomato, lettuce, fried egg, bacon, pickled cucumber and Enokitake mushrooms. Enjoy!