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Tuesday, February 8, 2011

FreshTartSteph Recipe: Fire-Roasted Tomato Burgers wth Aioli Sauce

FreshTartSteph Recipe: Fire-Roasted Tomato Burgers wth Aioli Sauce

Stephanie Meyer

This juicy, beefy burger has a secret.

Knowing that the recipe was conjured by Corner Table Restaurant Chef Scott Pampuch, you might guess the secret is locally-raised, grass-fed beef. You'd be partially right, since any burger is only as good as its beef, and Pampuch is dedicated to serving and promoting high-quality, locally-sourced ingredients.

You might also guess pork, since Pampuch serves pork in every form at the restaurant, teaches pig butchering classes at Rustica Bakery, and displays eerily attractive pig skulls in his kitchen. Again, you'd be partially right, given the bits of crispy bacon studding the interior of the burger.

But the real secret—one that's at once completely accessible for home cooks and raising a few local eyebrows—is a can of Muir Glen Reserve organic tomatoes. Pampuch partnered with General Mills-owned Muir Glen for their 2010 Tomato Vine Dining Tour, which involved touring the California field where the tomatoes are grown, developing recipes for Muir Glen, and hosting a Vine Dining dinner at Corner Table a couple of weeks ago, featuring the limited-edition tomatoes.

I attended the dinner, as well as a pre-dinner demonstration, where Pampuch demonstrated the sofrito he featured in the dinner's pasta Amatriciana (dinner details, as well as recipes for his sofrito and Amatriciana sauce, will be on my personal blog, Fresh Tart, by the end of the week). The Reserve tomatoes—picked ripe and canned within 8 hours—are only available online. I received a sample at the dinner and used them to prepare the burger pictured, from one of two recipes Pampuch contributed for the tour.

This burger is layered with flavor, impossibly juicy, clever, and easy to prepare. Pampuch explained that he often adds chopped fresh tomatoes to his burgers to counter grassfed beef's natural leanness. I jump up and down when chefs reveal easy, high-impact tricks like this. Chopped tomatoes in burgers! I can do that. You can do that. And let me say, we should all do that because it makes a serious burger. The first one I cooked wasn't pretty enough —darn—and before I knew it, I'd wolfed down the whole thing—a beefy dessert to the lunch I'd just eaten. My husband inhaled the one in the photo on our way out for dinner.

Fire-Roasted Tomato Burgers with Aioli Sauce

Recipe by Scott Pampuch for the 2010 Muir Glen Tomato Vine Dining Tour
Makes 6 burgers

Sweet & Sour Sauce
1/4 c. juice reserved from canned tomatoes (below)
1/4 c. honey
1/4 c. apple cider vinegar

Aioli Sauce
1 pasteurized egg yolk
2 Tbsp. grated lemon peel
2 Tbsp. lemon juice
1 clove garlic
3/4 c. vegetable oil
Sweet & Sour Sauce (above)
1 Tbsp. reserved tomatoes (below)

1 lb. lean (at least 80%) ground beef
1 can (14.5 oz) Muir Glen Organic or Meridian Ruby Fire Roasted diced tomatoes, drained, 1/4 c. juice reserved, 1 Tbsp. tomatoes reserved
4 oz. bacon, crisply cooked and chopped
1 egg
1/4 c. chopped fresh Italian (flat-leaf) parsley
1 tsp. salt
1/2 tsp. ground black pepper
6 rustic burger-sized rolls, sliced

In 1-quart saucepan, mix sweet & sour sauce ingredients. Simmer over medium eat about 10 minutes, stirring occasionally, until sauce coats back of spoon. Cool to room temperature.

In food processor, place egg yolk, lemon peel, lemon juice, and garlic. Cover; process until blended. With the food processor running, slowly drizzle oil, and then cooled sweet & sour sauce through feeder tube until blended. Pour into small bowl and stir in reserved 1 Tbsp. canned tomatoes; refrigerate.

In large bowl, mix ingredients for burgers; form into 6 patties. Heat gas or charcoal grill. Place patties on grill over medium heat. Cover grill; cook 8-10 minutes on each side or until meat thermometer inserted in center of patties reads 160 degrees F. Place burgers on rolls and top with aioli sauce.

Posted on Tuesday, February 8, 2011 in Permalink

Comments may be edited for length, clarity, or appropriateness.

Old to new | New to old
Feb 9, 2011 08:14 am
 Posted by  Roger That

19 ingredients, a food processor, a meat thermometer, a 1 quart saucepan, and 2 eggs for "burgers"?

You cannot be serious. Nobody is gonna make this. NOBODY. Worse, this is just a thinly veiled promo for Muir Glen products anyway. I hope you got paid, but shame on you.

This is emblematic of many things wrong with foodie culture. You start off right(use the best quality product you can, in this case, grass fed beef) but then you go off the deep end with technique and prep overkill.


Feb 9, 2011 10:24 am
 Posted by  Fresh Tart

Hey Roger - I most definitely did not get paid, although I did enjoy a lovely meal at Corner Table and received four cans of tomatoes as part of the promotion.

Regarding the burger, good points, so a few clarifications: 1) Takes 30 minutes total to make, 2) makes a nice amount of aioli that is delicious on other sandwiches, as a dip for vegetables, etc., 3) most of the ingredients are just typical seasonings you'd use in any recipe, 4) all ground beef recipes include the "cook to" temperature for food safety reasons.

Feb 9, 2011 12:37 pm
 Posted by  Whateva

Hey Rog - looking forward to the review of your hockey puck burger with GF beef, you clearly don't know how to use it. Stephanie is too kind to you.

Feb 9, 2011 01:18 pm
 Posted by  MyThyme

This looks fenom! I'm up for the challenge... I can make it in 30 minutes or less ;)

Feb 9, 2011 04:32 pm
 Posted by  pH

This is an easier burger recipe for the remedial class.

1. animal
2. sticks

Beat animal with sticks until it doesn't move. Burn sticks and place animal on fire. Place remains between a bun (optional but probably too high-maintenance).

Now THAT'S a burger, without any of that high-faluting saucepan business.

Feb 14, 2011 01:44 pm
 Posted by  sarahinminneapolis

Roger That did make two valid points: (1) The only reason this recipe is posted is because General Mills-owned Muir Glen tomatoes needed to be an ingredient. (2) The recipe is complicated for a burger (and implicit in that, it's complicated because it had to include the M.G. tomatoes).

I have yet to read a recipe on this blog that I wanted to try (and I cook new, complicated recipes all the time). This blog was dramatically diluted with writers other than Dara. Understand. A blog like this is too much for one person.

But Minnesota Monthly? This blog would have a lot more credibility if promos and sponsors were clearly stated. Fresh Tart? You did get paid: A free meal and free tomatoes. [Plus whatever you are paid per blog post.] You would never have posted this particular recipe but for the promo.

Feb 14, 2011 08:19 pm
 Posted by  findingborneo

Isn't the purpose of a recipe to try something new? Whoever thinks this is too complicated is ridiculous. Sounds fabu to me.

Whether Stephanie gets paid or not is certainly not the point. She's an excellent writer and cook (I am lucky enough to know this personally!) and only wants to brighten someone's day by sharing what she loves to do.

Shame on you who just need to post negative comments on blog posts. Kudos to Stephanie for--always--taking the high road.

Feb 14, 2011 09:18 pm
 Posted by  Spencer

Wow. It's a burger. Says up front it's a Muir Glen event. If Scott wrote the recipe, sounds good to me.

Feb 14, 2011 09:52 pm
 Posted by  Iafmnstr

I'll read anythinng that Dara writes. But I also enjoy the addition of the rest, Jason in particular.

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TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally bring the plate to the page with a skilled crew of experts: Minnesota Monthly Senior Editor Rachel Hutton, Sustainable Food Correspondent Marie Flanagan, Home Cook Stephanie Meyer, Chef Jason Ross, Savvy Mom Kristin Boldon, Food Writer Joy Summers, and Drinks & Real Food Senior Editor Mary Subialka. Learn more about the TC Taste bloggers.

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