The "Eh. One." Candied Canuck Burger
COMPETITOR: Food Gypsy
INGREDIENTS
| 12 |
lbs. |
Ground Beef, Mixture of Hanger Steak 30%, Sirloin 40%, |
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Short Rib 30% |
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| 1.5 |
Cups |
A.1. Steak Sauce |
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| 1.5 |
Cups |
Ketchup |
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| 1/4 |
Cups |
Chopped Fresh Thyme |
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| 1/4 |
Cups |
Chopped Fresh Chives |
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| 6 |
Tbsp |
Chopped Fresh Garlic |
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| 1/2 |
Cups |
Minced White Onions |
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| 2 |
Tbsp |
Kosher Salt |
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| 1 |
Tbsp |
Ground Black Pepper |
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| 6 |
Cups |
Bread Crumbs |
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| 7.5 |
Cups |
Maple Syrup |
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| 3 |
Cups |
Granulated Sugar |
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| 4 |
Tbsp |
Baking Soda |
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| 2 |
Cups |
Ketchup |
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| 2 |
Cups |
A.1. Steak Sauce |
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INSTRUCTIONS
Combine Beef, A.1., Ketchup, Thyme, Chives, Garlic, Onions,
Salt, Pepper, and bread crumbs in large bowl, and mix until well incorporated.
Allow to rest and bread crumbs become absorbed by meat mixture.
For the sauce, in a sauce pan, reduce maple syrup, sugar, vinegar ketchup and steak sauce.
While the burgers are cooking, gently cook the Canadian bacon.
Coat the bacon with the sauce to begin to candy the pork.
Grill thick slices of tomatoes, also coated with gastrique.
Brush green onions with olive oil and char.
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