Lunchbreak: The Big Herd bison burger

The Fifty/50
2047 W Division Street
Chicago
www.thefifty50.com

Event:
Five-Year Anniversary Party
March 20
8:00 p.m. – 2:00 a.m.

The Big Herd
Two pounds of ground bison – easy to get at your local butcher shop
Four of your favorite burger buns

Whipped Cheddar Cheese Spread
Grate four ounces of sharp cheddar cheese and let come to room temperature.
Add two ounces of cream cheese to cheddar cheese and mix well.

Sauteed Mushrooms
Sautee mushrooms in pan over medium-high heat for about five minutes until tender.

Red Wine Pickled Onions and Peppers

1 red onion, sliced
5 whole pepperoncinis, sliced
2 yellow bell peppers, sliced
2 cups apple cider vinegar
2 cups of honey
1 Tablespoon of Kosher salt

Directions:
Mix apple cider vinegar, honey, and Kosher salt well. Add the red onions, yellow bell peppers, and pepperoncinis. Refrigerate overnight.

Cooking and Assembly:
Form with your hands the two pounds of bison into four patties – so they’ll each be a half pound. Sprinkle salt and pepper on both sides of the patties. Add butter to a grill pan set to medium heat. Cook the bison patties on the first side for about four minutes. Flip burgers over and cook on the second side for about four minutes. You’ll want to pull your bison burgers out of the pan once they reach about 150 degrees. Place burger on the bottom of your favorite bun. Top the burger with the whipped cheddar cheese first, then the mushrooms, and then with the pickled vegetable mix. Put the top of the bun on your Big Herd burger.

The Four-Courser

Pulled Pork
1 (4 to 5 pound) pork shoulder – readily available at your local butcher. And have your butcher trim off the excess fat.
olive oil
your favorite BBQ rub

Directions:
Preheat the oven to 425 degrees. Rub the pork shoulder with olive oil. Liberally sprinkle your BBQ rub all over the pork shoulder – but do not actually rub the rub into the meat. Place the pork shoulder on a meat rack inside a roasting pan. Roast for 20 minutes at 425 degrees so you get a nice crust/bark on the pork shoulder. Then reduce the heat to 325 degrees until the internal temperature reads about 185 degrees – which should be about 2.5 hours.
Let the pork cool for about a half hour and then hand pull it. This will yield about two pounds of pork.

Gouda Béchamel

Ingredients:
4 ounces of butter
2.5 ounces of all purpose flour
4 cups heavy cream
1 teaspoon of grated nutmeg
1 teaspoon of Dijon mustard
1 Tablespoon of Kosher salt
1 Tablespoon of black pepper
12 ounces of smoked gouda, grated
2 ounces asiago cheese, grated

Directions:
Sautee the nutmeg and mustard in butter in a pot. Then incorporate the all purpose flour. Then incorporate the heavy cream. Then add all the remaining ingredients and simmer until smooth.

Mac N Cheese Waffle

Boil a half box of your pasta to al dente (rigatoni or gemelli tend to work best). This will equal about two cups of cooked pasta. Roughly chop the cooled pasta.

1.5 cups of the gouda béchamel
1.5 cups all purpose flour
2 cups buttermilk
1 teaspoon baking powder

Mix the chopped pasta with all the ingredients above until well incorporated. Ladel into a waffle maker and cook until waffle is slightly browned. Cut mac n cheese waffles into four pieces.

Deep Fried Jalapeños

Ingredients:
8 jalapenos, sliced into 1/8 inch rounds
1 cup all-purpose flour
1 teaspoon Kosher salt
1 teaspoon ground black pepper
1 cup of your favorite beer
2 eggs
1/2 quart vegetable oil

Directions:
Mix all-purpose flour, Kosher salt, pepper, eggs, and beer together in a bowl. Fill a large pot with vegetable oil and heat it to 365 degrees. Dip the sliced jalapenos in the batter. Place battered jalapenos to oil. The jalapenos are fully cooked when they float to the surface of the oil.  Remove jalapenos from pot and place them on paper towels to soak up excess oil.

Other Stuff
Your favorite BBQ sauce
A bag of your favorite sweet potato chips
Four of favorite burger bun

Cooking and Assembly:
Add all of the pulled pork and the remaining gouda béchamel in a sauce pan and stir until all coated and warmed over medium heat. Equally distribute all of the pulled pork onto all four of the burger buns. Top the pork with the deep fried jalapenos.  Top the deep fried jalapenos with sweet potato chips. Drizzle your favorite BBQ sauce over the top of the sweet potato chips. Put the quarter of the mac n cheese waffle on top of the chips. Place the top of the burger bun on the mac n cheese waffle. Eat and enjoy!

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