The Burger Bar - Tyler Florence

"Courtesy of Tyler Florence from Tyler's Ultimate. These looked and sounded so good that I posted this for all to share. June 10/2009 - we keep on making these and here are some of the ideas. We grilled the onions instead of caramelizing them on the stove, added Dijon mustard to the herbed mayo & added it with the scallions & chopped-up parsley & also, added Cheddar both white & sharp (added a nice kick)!"
 
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photo by bobpet photo by bobpet
photo by bobpet
photo by afshin a. photo by afshin a.
photo by bobpet photo by bobpet
photo by bobpet photo by bobpet
photo by Bergy photo by Bergy
Ready In:
35mins
Ingredients:
28
Serves:
4
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ingredients

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directions

  • CARAMELIZED ONIONS:

  • Heat butter and olive oil in a large pan over medium heat.
  • Add onion slices, sprinkle with salt and pepper.
  • Cook slowly until well caramelized, 15 to 20 minutes.
  • HERBED HORSERADISH MAYONNAISE:

  • Stir together mayonnaise, horseradish, minced herbs, olive oil, a squeeze of lemon juice, salt and pepper.
  • SAUTEED MUSHROOMS:

  • Saute mushrooms in olive oil with sliced garlic and thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. Stir in a couple of drops of fresh lemon juice.
  • BACON WITH ROSEMARY:

  • Lay the sliced bacon on baking sheet, strip leaves from the sprig of rosemary and throw them on top of the bacon with lots of black pepper and roast at 400ºF till bacon is crisp, 10 minutes.
  • TOMATOES WITH SEA SALT AND CHIVES:

  • Slice tomatoes, drizzle with olive oil, and sprinkle with sea salt and chopped chives.
  • ASSEMBLE THE BURGERS:

  • Preheat a large cast-iron skillet to medium hot.
  • Blot a small amount of oil on paper towel and CAREFULLY and quickly wipe the hot skillet to make a non-stick surface.
  • Season the ground meat in a bowl with salt and pepper.
  • Give it 3 turns in the bowl with your hands or a big spoon and it's done.
  • Shape into 4 patties.
  • When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 on the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or two, to melt.
  • Remove the burgers to a platter.
  • Rub the skillet with paper towel to clean it again.
  • Then toast the buns cut side down for 1 minutes.
  • Serve the hamburgers in the buns with accompaniments above.
  • Enjoy!

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Reviews

  1. These were AMAZING! I've had great burgers at restaurants before, but never felt like I pulled off a great burger at home. These are the one and only burgers I'll be making from now on!!! I did add a little worcestershire sauce, a few egg yolks and a pat of butter to each patty (the barefoot contessa way) but really, the star of the show with these burgers are the great toppings. So much better than just typical burgers. And the biggest news of all? My dad, an amazing chef, who NEVER asks for recipes of dishes I've made called today, after our Dad's day bbq and asked for the RECIPE. Unbelievable. Thanks so much for posting!
     
  2. Super burger - One of the secrets of this burger is starting with quality meat, seasoning it very simply with salt & pepper and letting the add-ons finish the flavor. I used Jalapeno Gouda instead of Swiss cheese. Then I combined the sauteed mushrooms & carmelized onions, sliced tomatoes on the side. Oven fries finished off the platter. Delicious-thanks DIScharf for some great ideas for prize burgers
     
  3. I have to say that this burger hit on all cylinders! Umami power. Combination of flavors in each layer, textures and just-slightly-different twists on traditional burgerisms. If you are going to do a run on new and unique, use this as a blueprint. Hats off to the chef from one burger meister to another.
     
  4. I made this recipe this weekend,what a nasty ,juicy burger ,one one the best i ever hate
     
  5. OMG, I made these tasty burgers and toppings for Mother’s Day. Definitely a two fisted burger! RAVE REVIEWS FROM EVERYONE! The only thing I did differently was to grill the burgers. I found this recipe on Food Network and was about to post it when I discovered it was already on ZAAR. Anyone who makes it will not be disappointed! Thanks for posting!
     
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Tweaks

  1. I like fry the breads, for burgers, one style is by frying, halving bread next, and inserting in it separately fried mushrooms and fried mozzarella cheese: Gosh! It,s too vegetarian.
     
    • Review photo by afshin a.
  2. Super burger - One of the secrets of this burger is starting with quality meat, seasoning it very simply with salt & pepper and letting the add-ons finish the flavor. I used Jalapeno Gouda instead of Swiss cheese. Then I combined the sauteed mushrooms & carmelized onions, sliced tomatoes on the side. Oven fries finished off the platter. Delicious-thanks DIScharf for some great ideas for prize burgers
     

RECIPE SUBMITTED BY

<p>Hello all, thank you for visiting My Page but forgive me for&nbsp;it is a work in progress! :) As I am sure you have noticed I changed my Chef Name to Manami which means love &amp; beauty. ;) Just thought I should get with the program - my geisha &amp; my icon! :) Don't fret, I won't change it again! <br /><br />I am 70 years young and I live in a nursing home, which is out of this world, I am treated like a princess and the world is my oyster! I have a private room and during the season I do taxes for most of the staff, as well as my personal clients that have been following me since I left the business world about 25 years ago. I was rear-ended by a van and it turned my whole world upside down. Why dwell on that? <br /><br />I am an American Jew (from NYC) who moved to Havana, Cuba when I was 2 1/2 years old, lived there until a few days after Castro took over and vamoosed it out of that country as fast as my legs would carry me! I&nbsp;was on a forced hiatus from the UofM, due to illness. <br /><br />From there my sister, mother and I went to NYC to work and my father went to Haiti in Port-Au-Prince, where he and my uncle had purchased some tiny cocoa plantations &amp; a chocolate factory - for the choccolate liquer - to make baking chocolate (the real bitter stuff). We joined my father about 2 months later where I spent 2 of the most carefree &amp; wonderful years of my life! It is the stuff that movies are made of! (A la Grace Kelly - even my clothes were like hers)&gt;&nbsp;</p> <p>I then continued my studies in upstate NY and hated it because it was too, too cold!:( Went back to NYC to work and see what I wanted to do with my life - I was all of 20 years old and had to drop out of school because of illness and then because of the weather! Yuck - so I got a job in a Textile Buying Office as a receptionist and soon I found myself buying trimmings! Loved it and was very happy with the work I was doing. <br /><br />However, I got an offer from two young guys who had a factory in Cleveland, Ohio, where they made Maternity Clothes and they wanted me to be in charge of the shipping dept, keep inventory and in my spare time - help with the designing!! I couldn't pass it up - the offer sounded so great and the salary was twice what I was making in the NYC. So I went to Cleveland, got married, had both my children and got a divorce 15 years later. <br /><br />Then my children and I moved to South Florida and have been here since 1978, I can't count that far back :) <br /><br />Learned how to do taxes with H&amp;R Block and worked simultaneously&nbsp;as a Supervisor in 2 offices&nbsp;for them for 15 years. Then after the accident everything went spiralling downwards until I could no longer walk alone even with a walker - so the next step was a wheelchair. Stayed at home with a lot of help (nurses, PT therapists) fixed the bathroom so I could bathe myself and fixed the kitchen so I could help warm-up meals (was taught how to cook in rehab) and so forth and so on. <br /><br />However, the fire department had other plans for me, I called them too often to pick me up off the floor - how embarassing! So they gave me a choice - either a home or they would have to call HRS! :( (very sad) <br /><br />It was there, in my home where I was robbed! <img title=Cry src=/tiny_mce/plugins/emotions/img/smiley-cry.gif border=0 alt=Cry />&nbsp;All my cookbooks (all my Julia Childs Cookbooks, my Settlement Cookbook which had been my mothers - published in 1939 - with all her notes) my mother's cookbooks from Cuba &amp; Haiti, all my handwritten recipes. They also took all my Delft collection, some antiques that I had in the kitchen like my rolling pin, a beautiful old &amp; used wooden bowl, a charcoal-iron that was brought north when my parents left Haiti, it was hand-painted &amp; was gorgeous, as well as all the other things that are too numerous to mention! <br /><br />That proved to be the last straw &amp; from there it was an ALF,<img title=Yell src=/tiny_mce/plugins/emotions/img/smiley-yell.gif border=0 alt=Yell /> which was horrible, and then on to another home where the administrator of that home became the administrator here and voila, here I am. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /></p> <p>I have a beautiful large private room with a private&nbsp;bath, furnished to my liking: eclectic!&nbsp;<img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /> My room is large enough to house my office and all the other odds and ends with which I like to surround myself.<br /><br />During tax season, mostly, my room is always full (of course I love it that way)! I have a blanket&nbsp;my daughter bought for me in New Mexico and that is on my bed. You guessed it - that is where everbody sits or on my great grandfather's arm chair which is in great shape. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile />&nbsp;Update 01/11/2008 that time is here again :) Have started doing taxes already and not just regular taxes but corporations, partnerships and 1040X - ammended returns! Whoopee! I love the feeling I get when this time comes around and I get into gear!!! I love it! :) <br /><br />The head chef, the kitchen supervisor &amp; the dietician enjoy the recipes from Zaar; the ones that I post, as well as, the others. We are in the process of changing the menu right now - so we have been doing a lot of figuring. The administrator is so cute because every once in a while she asks for a recipe and then she gives me a pack of paper so I can print them. <img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /><br /><br />I am president of the resident council and most of the family members come to me to take care of their grievances - this way I do my part - and the staff can take care of the larger problems! It has been working for 10 years - why change if it ain't broke?<img title=Wink src=/tiny_mce/plugins/emotions/img/smiley-wink.gif border=0 alt=Wink /></p> <p>Well, it's time to say hasta luego folks. <img title=Laughing src=/tiny_mce/plugins/emotions/img/smiley-laughing.gif border=0 alt=Laughing /><br /><br /></p>
 
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