Bon Appetit - One Year Subscription
“Prolific cookbook author James McNair has been
chief judge of Sutter
Home Winery's burger cook-off since it began in Napa
in 1990. One of
his books, 'Build a Better Burger', includes every winning recipe. Some
past winners -
and McNair's Louisiana roots - inspired the burger here.”
Spicy mayonnaise
3/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Cajun or Creole
seasoning blend
1/4 teaspoon hot pepper sauce
Burgers
1/2 pound andouille sausage, cut into
scant 1/4-inch cubes
3/4 cup pecans, toasted, chopped
1 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 pounds ground beef chuck
or ground beef (20 percent fat)
Caramelized onions
1 1/2 pounds onions, thinly sliced
2 tablespoons olive oil plus more
for brushing grill rack
3 garlic cloves, minced
1 tablespoon golden brown sugar
6 large hamburger
buns, split
8 ounces crumbled blue cheese
12 pickled okra pods, halved lengthwise*
3 cups watercress tops [optional]
For mayonnaise:
Mix all ingredients in small bowl. Cover and chill.
Do ahead: Can be
made 2 days ahead. Keep chilled.
For burgers:
Toss first 4 ingredients in large bowl. Add beef; blend gently. Shape
mixture into six 1/2-inch-thick patties. Transfer patties to small
baking sheet.
Do ahead: Can be
made 1 day ahead. Cover and chill.
For onions:
Prepare barbecue (medium-high heat). Toss onions and next 3 ingredients
in
large skillet. Place skillet on grill; cook until onions are golden,
stirring
often, about 25 minutes. Remove from grill; season with salt and
pepper.
Brush grill rack with
olive oil. Grill buns, cut side down, until golden,
about 2 minutes.
Transfer buns to work surface. Grill burgers until
brown on bottom, about 3
minutes. Turn over; sprinkle with cheese.
Grill until burgers are cooked to
desired doneness, about 3 minutes for medium. Place some onions, then
burger, on each bun bottom. Top
each with okra and watercress. Spread
mayonnaise on cut side of bun
tops; place on burgers. Serve with remaining
mayonnaise.
*Shopping tip:
Look
for pickled okra where the pickles and relishes are displayed.
Carl's Gizmos (Italian Grinders)
Saveur #28
Saveur - One Year Subscription
“Carl Cardamon has
been feeding Iowa State Fairgoers for over 50 years
with hearty, middle
American fare like his Gizmo sandwich - similar to
an Italian grinder. ‘You're
not going to get rich [at the Fair],’ he says,
‘but you have fun and make
some money.’ “
Makes 4
4 Italian or submarine rolls
3/4 pound lean ground beef
3/4 pound sweet Italian sausage,
casings removed
Salt and freshly ground black pepper
1 1/3 cups Marinara Sauce (recipe follows)
1 pound fresh mozzarella, cut into 8 slices
1. Position an oven
rack about 11 inches below the broiler, and preheat broiler. Slice rolls open
lengthwise 3/4 of the way through, so that
they open
like a book. Arrange
opened rolls side by side on a baking
sheet.
Set aside.
2. Sauté ground beef and sausage meat together in a large skillet over
medium-high heat, breaking up meat with a wooden spoon as it
cooks, until
brown and cooked through, about 15 minutes. Drain
off and discard any fat in
the pan, then spoon about 1 cup of the
ground meat into each roll, and season to
taste with salt and
pepper. Spoon about 1/3 cup marinara sauce over meat in
each
roll and top each sandwich with 2 slices of mozzarella. Lightly
season
again with salt and pepper. Broil until cheese is golden,
about 7 minutes.
Marinara Sauce
"This is a version of
the sauce Rao's restaurant in New York
now sells nationwide."
Makes about 5 cups
Two 28-ounce cans San Marzano tomatoes
1/4 cup extra-virgin olive oil
2 ounces fatback or salt pork,
diced (optional)
1 small yellow onion, peeled and minced
2 cloves garlic, peeled and minced
Salt
6–10 fresh basil leaves, torn
Pinch dried oregano
Freshly ground black pepper
1. Drain tomatoes,
reserving juice. Crush tomatoes with your hands into a bowl, gently removing
and discarding any hard cores, skin, or tough membranes from stem ends. Set
aside.
2. Heat oil in a
large nonreactive saucepan over medium-low heat. If using fatback, add it to
the pan and sauté until all fat has been rendered, about
5 minutes. Remove
fatback with a slotted spoon and discard.
3. Add onions to pan
and cook until golden, about 10 minutes. Add garlic
and sauté until soft,
about 3 minutes. Stir in tomatoes and reserved
juice and season to taste
with salt. Increase heat to high, and bring
sauce to a boil. Immediately
reduce heat to low and simmer until
flavors have blended and sauce has
slightly thickened, about 1 hour.
4. Stir in basil and
oregano, and season to taste with salt and pepper. If
not using immediately,
refrigerate, covered, for up to a week.
More Game Day Sandwiches
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Beer-Braised Pulled Pork Sliders
Emeril's Garlic Meatball Po' Boys
Emeril's Roast Pork and French
Fry Po' Boy
French Quarter
Muffuletta
Italian Sausage Grinder
Jambalaya
Sandwich (Guy Fieri)
Marinated Pork Tenderloin with
Jezebel Sauce
Mexican Roast Pork and
Cuban Sandwiches
New Orleans Po' Boys
Oklahoma Pulled
Pork Sandwiches
(including "Don's Butt Rub")
Philly Cheese Steak
(White Dog Cafe)
Pulled Jerk Chicken Sandwiches
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