Lunchbreak: Rockit Burger Bar

Rockit Burger Bar
3700 N. Clark Street
Chicago
(773) 645-4400
www.rockitburgerbar.com

Rockit’s Locavore Burger

Ingredients:
2lbs ground black angus, locally sourced
8 thin slices smoked goat cheddar cheese, Nordic Creamery
4 ounces ground bacon, rendered crispy, Nueske Brand
4 ounces mayonnaise
4 pretzel buns, Labriola Baking Company
2 large yellow onions
6 ounces wheat ale, Goose Island
1 1/2 cups all purpose flour
2 Tablespoons cornstarch
1 cup course bread crumbs, panko
vegetable oil for frying
salt
fresh ground black pepper

Directions:
Heat your grill to medium-high heat. Form the ground black angus into 4 8-ounce patties, lightly season with salt and pepper, set aside. Whisk together the rendered bacon and mayonnaise, season lightly with salt and black pepper, set aside. Slowly heat about 4 cups of vegetable oil in a dutch oven to 350 degrees. Slice onions into ½” rings and separate the rings. Whisk together the flour and cornstarch, lightly season with salt and pepper. Whisk in beer. Dip the onion rings into the batter, then into the bread crumbs, carefully drop into the hot oil and fry for approximately 60 seconds, flipping once to evenly brown, working in batches. Remove from oil and place on a paper towel lined plate. Lightly season with salt. Grill burger patties over medium-high heat until desired doneness. Grill or toast buns quickly on the grill, spread 1 tablespoon of the bacon mayonnaise on each bottom bun. Just before the burgers are done, top each with two thin slices each of the cheese, allow to melt. Place each burger patty on each bun and top with two onion rings each.

Rockit Burger Bar’s Truffle Mushroom Burger

Ingredients:
2 pounds freshly ground black angus beef
4 soft white hamburger buns
3 Tablespoons crème fraiche
1 teaspoon chopped fresh chives
1 teaspoon white truffle oil
6 each cremini mushrooms, sliced
4 each shitake mushroom tops, sliced
4 thin slices gruyere cheese
4 Tablespoons vegetable oil
Kosher salt
freshly ground black pepper

Directions:
Divide ground beef into four 8 oz portions, form into patties about 3” in diameter and ½” thick. Lightly season with salt and pepper. Set aside. Heat grill to medium-high heat. While grill is heating, whisk together the crème fraiche, truffle oil, chives and a pinch of salt and a pinch of black pepper. Chill. Heat a medium sauté pan, add 2 tablespoons of vegetable oil, add both kinds of mushrooms and a pinch of both salt and pepper. Sauté for about 5 minutes, until mushrooms are tender. Remove from heat and hold warm. When grill is hot, drizzle the remaining 2 tablespoons of vegetable oil over the burgers. Place on grill. Grill 3-4 minutes on each side for medium temperature. Top each burger with a slice of cheese. Cut buns in half, lightly toast for a few seconds each cut half on the grill. Place buns on plates, spread about 1 tablespoon of truffle crème fraiche on each bottom bun, place burgers onto each bottom bun and top with warm mushrooms.

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