Lunchbreak: Nosh and Booze burger, prepared by chef Barney Smith

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Chef Barney Smith

Nosh & Booze
838 W. Randolph Street
(312) 733-6090

Nosh and Booze Burger

Season Salt

1 teaspoon kosher salt
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon black pepper
1/2 teaspoon celery salt

Combine all ingredients in a mixing bowl and stir to mix evenly. Set aside.

Pimento Cheese

1 lbs crème melt cheese (Velveeta)
4 oz cream cheese
3/4 cup white cheddar cheese
1/4 fine diced roasted red bell peppers
1 Tablespoon yellow mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 Tablespoon Sriracha or hot sauce

Put all ingredients in food processor and blend till smooth. Heat up the mixture in a microwave safe bowl for 45 seconds.

Onion Strings

1 sweet yellow onion sliced paper thin
1 cup all-purpose flour
season salt
2 quarts of 350-degree oil for deep frying in large deep sauce pan or deep fryer

Separate onions and toss in flour until evenly coated. Shake onions off with a sieve to remove excess flour. Fry onions in small batches, which will help to evenly brown. Remove onions and drain on paper towels. Lightly season the onions with salt while still hot.

Burger Patties

2 lbs of ground chuck
sweet & spicy pickle slices
brioche buns

Divide ground chuck into 8 equal parts, gently shape into burger patties about 1/2 inch thick. Season the patties with season salt. Grill patties until the patties begin to sweat on the top side. Flip the patties, and cook for 3 minutes for medium rare. Toast the bun under broiler. On the bottom half of bun add 4 pickle slices, top with 1 patty top the patty with about 1 ounce of melted pimento cheese sauce, place the second patty atop the first and top it with another ounce and a half of the cheese sauce. Put a generous amount of the crispy onions on top and top with the other bun half and serve.


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