Bud & Burgers Championship Semi-finals - June 2015

 
 

Irish Pub Burger

Placement: Bud and Burgers Selected my Irish Pub Burger as a Semi-finalist! 

Prize won: Paid trip to Chicago (travel and lodging) to compete @ the Chicago Blues Festival

Adrenaline level: 10+

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My competitor and I had to make hundreds of burgers at the Chicago Blues Festival.  After tasting both samples, the crowd had to select their favorite.  Winner was based upon the majority votes. 

Guess who won the semi-finals? I guess you can tell by my look, right! I couldn't be happier! I was ready to tackle the FINALS!! Whoohoo! 

Unforgettable experience! On to the FINALS... 

RECIPE:

Irish Pub Burger

Ingredients:

  • 1/2 Tbsp spicy brown mustard 
  • 2 Tbsp mayonnaise (good quality)
  • 1/4 lb. thin-sliced smoked bacon (cut into small pieces)
  • 1/2 cup thinly sliced onion (peel and half before slicing), plus 2 Tbsp finely minced onion (use food processor)
  • 1 cup green cabbage (sliced)
  • 1/2 cup Budweiser beer (divided)
  • 1/4 lb. extra lean ground pork (1/2 cup)
  • 1 brat sausage (casing removed) 
  • 1/4 cup grated Gala apple
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 tsp vegetable oil 
  • 1 pretzel bun (cut in half)
  • 1 tsp butter (melted)
  • 1 slice swiss cheese
  • 1 piece green leaf lettuce    

Directions:

  1. In a bowl, combine mayonnaise and mustard; refrigerate till ready to assemble burger. 
  2. In a heavy skillet, cook bacon till fat is rendered (till slightly brown, but still soft); add onion, salt and pepper; cook till onions are translucent.; add cabbage and cook till cabbage begins to brown; add half of the beer and cook over medium/high heat for about 30 minutes or till caramelized. 
  3. In a medium bowl, combine ground pork, brats, grated apple, finely minced onion, 1/4 of the beer, salt and black pepper. Form into patties. 
  4. Brush all sides of pretzel bun with melted butter. Place in a panini press or press down with a grill press over a hot griddle till slightly brown inside. Set aside. 
  5. Drizzle vegetable oil over a hot heavy skillet. Place prepared apple brat’n pork patty over heated oil and brown both sides (about 2 minutes per side). Drizzle with 1 Tbsp beer and cover, allowing steam to cook inside of patty; turn patty over and drizzle another 1 Tbsp beer; cover and cook for another 2 minutes. Top each burger with cheese and cover till cheese melts. 
  6. To assemble burgers, spread aioli over both sides (insides) of butter/pressed bun. Spoon half of beer-braised cabbage & bacon over bottom bun; top with cooked apple brat’n pork patty melt; more beer-braised cabbage & bacon and a green leaf lettuce. Cover with top bun and enjoy with an ice-cold Bud! Enjoy! 
 
Lidia Haddadian