What better way to celebrate Memorial Day than by grilling up some burgers for your family and friends. But which recipe should you use to add a little extra kick to the old burger recipe? Jake Linzinmier, owner and executive chef of Chair 8 restaurant in Telluride, Colo., Sang Yoon, chef and owner of Father's Office in Santa Monica, Calif., Maureen Petrosky, contributing editor of Bon Appetit magazine, and Henry Meer, chef and owner of City Hall restaurant in New York City were invited on the “Today” show for “Today's Big Burger Cook-Off” on the plaza. Here are the recipes they made for the competition.
BBQ Potato Chip Seared BurgerJake Linzinmier, Sang Yoon, Maureen Petrosky and Henry Meer
Makes 4 8-ounce burgers
Open the potato chip bags to let the air out. Crush the chips in the bag with your hands to small flakes (cornflake size).
Mix the ground beef with half of the eggs and half of one bag of the chips. Add salt and pepper to taste. Portion the meat into four separate 8-ounce patties.
Put the flour and remaining eggs in two separate shallow dishes.
One at a time, place one side of each burger into the flour first, and then press into the mixed egg. Next put each burger into the BBQ potato chip bag, one at a time, and press into chips. Set aside burgers, potato chip-crusted side up.
Heat pan with oil until hot but not smoking. Place burgers one at a time, potato chip-side down, into hot pan. (Remember to put burgers into pan away from you to avoid getting burned from splashing oil.) Cook burgers until potato chips are firm and golden brown. If possible, turn burgers over onto hot grill for more flavor. If there is no grill available, simply turn over in pan. Add shredded cheddar to potato-crusted side to melt. Cook to desired doneness. Take off grill or remove from pan and let burgers rest (The burgers will taste much better if you let them sit for 2 to 3 minutes before eating). Spread a little mayo onto buns and toast slightly.
Put cooked burgers onto buns; add sliced onions and BBQ sauce and mayonnaise to taste.
The Office Burger Jake Linzinmier, Sang Yoon, Maureen Petrosky and Henry Meer
Form meat into four flat burger patties. Season patties with salt and pepper. Grill until desired doneness; remove from grill and let rest. Toast bun in toaster oven. Place cooked patties on bun and top with both cheeses, onion compote and arugula.
For the onion compote
Cook bacon in a sauté pan and reserve. Over low heat, cook onion and garlic in butter in a large sauté pan covered until they begin to sweat. Uncover and cook slowly until lightly browns and soft. Add vinegar and reduce until thickened. Season with salt and pepper. Add bacon. Serve on top of burger.
Jalapeño Cheeseburgers with Bacon and Grilled OnionsJake Linzinmier, Sang Yoon, Maureen Petrosky and Henry Meer
Makes 8 servings
For the spicy ranch sauce
Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper.
For the glaze
Stir first 5 ingredients in small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper.
For the burgers
Gently mix all ingredients in large bowl. Form mixture into eight 1/2-inch to 3/4-inch-thick patties. Place on small baking sheet. Cover and chill at least 2 hours and up to 1 day.
Prepare barbecue (medium-high heat). Working in batches if necessary, cook bacon in large skillet over medium high heat until crisp and brown. Transfer bacon to paper towels to drain. Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Grill burgers 5 minutes, basting with glaze. Turn burgers, baste with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium. Press cheese atop each burger and allow cheese to melt. Place some sauce, then 1 burger on each bun bottom. Top each with 2 slices bacon and desired additional toppings. Cover with bun top. Serve with remaining sauce.
City Hall’s HamburgerJake Linzinmier, Sang Yoon, Maureen Petrosky and Henry Meer
Makes approximately 10 buns.
For the buns
Dissolve yeast in water. Stir in dry milk powder. Allow yeast to bloom (about 5 minutes, until foamy on top.)
Add flour and combine to make a sponge. Place in a clean bowl, cover with plastic wrap and place in a warm (not hot) area and allow to rise for about 1 hour (or until double). Gradually mix in eggs, oil, sugar, salt and onions, using the paddle attachment on a mixer (or by hand).
Add butter a little at a time until completely absorbed and the dough is smooth. Dough will be very soft and sticky.
At this point the dough can be transferred to the refrigerator overnight (this chills the dough and makes it less sticky and easier to handle), though this is not necessary.
Cut into 4-ounce balls and arrange with plenty of space between each on a parchment-lined sheet pan. Flatten into patty shape (about the size of a hamburger). Cover with a damp towel or plastic wrap and place in a warm area. Allow the rolls to rise until doubled in size (about 20 minutes).
Brush with egg wash and bake at 400º for 12 minutes or until done. Allow the rolls to cool before cutting.