Lunchbreak: Chef Victor Newgren makes SideDoor cheeseburgers

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100 E. Ontario

SideDoor Cheeseburger
Makes 11 7 oz burgers

5 lbs Budel Angus ground Chuck
2 cups Lawry’s pepper, ground
3 cups Lawry’s salt and iodized salt mix

Pickled Red Onion

1 cup apple cider vinegar
2 cup water
4 Tbs sugar
2 Tbs salt
2 Tbs pickling spice
4 sprigs thyme, fresh
2 leaves bay leaf
2 red onions

Mix all ingredients except onions in a pot and bring up to a simmer, whisk together so salt and sugar are completely dissolved. Transfer liquid to a cambro and let cool in cooler. Slice onions into about 1/4 inch rings, pour pickling liquid over onions and pickle for at least 3 days.

Vic Sauce:

4 cups tartar sauce
1 1/3 cups Lawry’s Vintage Dressing
1 cup ketchup

Tartar Sauce
Makes 4 cups

2 cups Hellman’s mayo
1 cup sour cream
1/2 cup dill pickle, chopped
1 Tbs shallot, chopped
1/2 lemon, juiced
1 Tbs onion, grated
2 Tbs dill, chopped
salt, to taste
white pepper, to taste

Mix all ingredients well in a mixing bowl and let sit in cooler to incorporate all flavors. Taste for seasoning, adjust if needed.

Bread and Butter Pickles

30 ea, sliced 1/4″ pickling cucumbers
3 ea, small dice green pepper
1 1/2 ea, small dice red onion
1/2 gallon white wine vinegar
1 gallon water
2 Tbs coriander seed whole
2 Tbs mustard seed
1 1/2lb brown sugar
3 Tbs turmeric powder

Day 1
Slice pickling cucumbers, toss in a large colander, season liberally with kosher salt, cover and store over bowl in cooler overnight.  Place coriander and mustard seed into a piece of cheesecloth, tie with string to form spice sachet.  Combine water, vinegar, brown sugar, spice sachet and turmeric in a pot, bring to a boil, remove pot from stove, allow to sit room temp to steep flavors, place in fridge to cool overnight.

Day 2
Remove colander from refrigerator, rinse pickles under cold water to remove excess salt.  Place pickles, diced green pepper and red onion into pickling liquid along with spice sachet. Cover and allow to marinate for 72 hours and up to 3 weeks.

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