Living the Gourmet had the pleasure of speaking with Chef Graham Elliot as he sets out to reinvent backyard summer staples inspired by flavors from Across America.
Chef Elliot is currently the co-host and judge on Fox Network’s hit cooking competitions, MasterChef and MasterChef Jr. Furthermore, he has earned two Michelin stars for his restaurant Graham Elliot. He has also been previously nominated for a James Beard Award three times.
We are pleased to be talking with Chef Elliot about backyard grilling and entertaining tips, as he shares one of his favorite summer dishes and talks about some exciting upcoming projects.
*Click to play and watch Chef Elliot create his GrahamBurger, paired with Mike’s Hard Lemonade.Print
The GrahamBurger – paired with Mike’s Hard Lemonade
- Yield: 4 1x
- Category: Main
- Cuisine: American
- 5 cloves garlic
- 1 1/2 cups olive oil
- 1 pound ground sirloin beef
- 1/4 pound ground pork
- Salt and freshly ground pepper
- 1 red onion, sliced 1/8-inch thick
- 1 cup apple cider vinegar
- 1/4 cup mayonnaise
- Salt and freshly ground black pepper
- 10 ounces brie cheese, sliced into 4 thin pieces
- 4 pretzel rolls
- 1 bunch upland cress
- Put the garlic cloves and the 1 cup of olive oil in a small saucepan and simmer on low heat for about 20 minutes or until the garlic is soft. Lift the garlic from the oil, using a slotted spoon. Transfer the garlic to a blender, add the mayonnaise and blend for 2 to 3 minutes until smooth. Spoon into a small container and refrigerate until needed. The mayo can be refrigerated for up to 5 days.
- Mix the sirloin and pork together and season with salt and pepper. Form into 4 patties, each about 1/2-inch thick. Refrigerate until ready to grill.
- Put the onions in a bowl and add the vinegar and the remaining 1/2 cup of olive oil. Season to taste with salt and pepper. Let the onions marinate for at least 30 minutes but if possible for 8 to 10 hours or overnight. (The longer the better!)
- Prepare a charcoal or gas grill so that the heat is medium-high.
- Gently put the onions on the grill and cook for 3 minutes on each side. Turn them carefully so that they don’t slip between the grilling grates.
- Put the burgers on the grill alongside the onions and grill for 7 minutes. Turn them over and grill for 7 minutes longer, or until cooked through. Three minutes before the burgers are done, lay the brie on the burgers to give it time to melt.
- Spread the mayonnaise on both sides of the buns. Top with a cheeseburger and then garnish with the onions and cress. Serve immediately.
Enjoy with Love,