Tag Archives: Geoffery Zakarian

The Texas Burger

The Texas Burger

  • Servings: 2
  • Difficulty: easy
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The Texas Burger
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Today is National Burger Day. So there is that… That is not why I made this burger. I did so because one of my favorite shows to watch is the “The Kitchen” on Foodnetwork. Geoffry Zakarian is my guy. I end up picking up great tips, recipes and ideas from their show.

So they have a contest around burgers by state. So I started thinking about The Texas Burger. Houston’s Hickory Burger is one of my favorites. It has BBQ sauce which is very Texan. We are also known for beef and BBQ brisket so I thought I would make a brisket/pot roast and grind it up into my 80/20 ground beef mixture. Got to have some local Texas bacon. Cheddar cheese and finally an ode to Chuy’s Mexican Food I whipped up Jalapeno Ranch. All of that Texas goodness between…. you got it.. Texas Toast. Drops the Texas mic, grabs belt buckle and spits. Okay none of that happened.

Such a great burger! I was worried the Texas Toast my have trouble standing up to the BBQ sauce and Jalapeno Ranch so I put them under the broiler to toast them up and to give them some structure. No sides needed for this burger. A Shiner Bock is all you need.

Ingredients:
J-dawg Sauce (recipe in the blog) with an extra kick of BBQ sauce in it and a little mustard.
Jalapeno Ranch (recipe in the blog)
Mexican Pot Roast / Brisket (recipe in the blog)
1 lbs of 80/20 free range organic Texas beef
Texas thick cut Bacon (2 slices)
Shredded Cheddar Cheese
Texas Toast
Shiner Bock Beer

Directions:
1. Make your sauces, shred your cheese.

2. I re-ground my 80/20 ground beef with my cooked brisket. You obviously wont use all the brisket in this mixture so grind in about 1/4 or 1/2 pound. I made four patties. I also loosely packed my meat..a tip I picked up from GZ on his burger he made a while back. IMG_0075

3. I crumbled my crispy bacon on top of my patty. On my toasted Texas Toast I slathered Jalapeno Ranch on the bottom and my BBQ sauce on top. Topped my bacon covered patty with fresh extra sharp cheddar cheese (not melted).
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Best BLT inspired by GZ

Seriously the best BLT

  • Servings: 2
  • Difficulty: easy
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I adapted this one from Geoffrey Zakarian on Food Network’s show called “The Kitchen”. http://www.foodnetwork.com/recipes/geoffrey-zakarian/gzs-ultimate-blt.html

We saw their show on tomatoes and GZ whipped up a killer looking BLT that the other chefs were gushing over. We put it on the list for Sunday night dinner. At the risk of committing a hyperbole foul, we will go on record that this is one of the best BLTs we have ever had.

The bacon on the top makes sure you fully taste it in every bite. Also, the open face allows you to experience all the levels of flavors instead of hiding them in the bread. You have the crunch from crisp bacon bookended with the toasted bread. Then the tang from the vinegar and goat cheese and tomatoes complimented by the creaminess of the avocado and mayo set it off. So simple and so fantastically fresh.

Ingredients for two sandwiches.
Crusty loaf of bread. Cut two slices from the middle to get the biggest slices you can.
4 slices of thick butcher cut bacon
2 heirloom tomatoes cut into thick slices
6 plum tomatoes sliced thinly
1 avocado, cut into 1/4-inch-thick slices
4 leafs of butter lettuce leaves
8 leafs of lemon verbena (sliced) GZ used tarragon but I had some lv in my herb garden.
1/2 of a red onion sliced thinly
2 tbs fresh goat cheese
2 tablespoons mayonnaise
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper, plus more for seasoning

Directions
Bacon – Preheat oven to 400 degrees.
1On a foil lined cooking sheet I laid the bacon down and topped it with onion and plum tomatoes and peppered it generously. I cook it hot for about 10-12 mins and then I turn my oven to 250 and go slower getting it to the texture you like. Turn it periodically. We like crisp bacon so it was in the 250 range for about 30mins in addition to the first 10mins at 400.
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2. GZ sliced his heirloom tomatoes and covered this in salt pulling out some of the juices to coat with the bacon. I had some plum tomatoes that were ripe and used them for the bacon. Drizzle the red wine vinegar and olive oil on top of the slices of heirloom tomatoes and set aside.
3. Slice your avocado and add lime juice to keep from browning.

When your bacon is done, turn on your broiler and put your bread in there to crisp up one side (3-4mins)
4While toasting your bread, and cooling your bacon take your butter leaf lettuce pieces and verbena or tarragon and add some of the bacon grease ( tsp or so with some salt and pepper) Toss and coat it completely,
5 Assemble your sandwich by spreading a generous amount of Dukes mayo on the toasted side of your bread. Add lettuce, top with goat cheese, and then tomato and avocado slices. Finally top with the bacon.

GZ BLT
GZ BLT