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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Thursday, August 1, 2013

Chimichurri Burger by Steven Dolby















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CHIMICHURRI SAUCE
(Serves 5-6 people)
2 Cups Italian flat-leaf parsley
1/2 Cup fresh oregano leaves
6 Garlic cloves
1/2 Fresno chili
Juice of half a lemon
2 Tbsp red Wine Vinegar
1/2 Cup Olive oil
Salt (to taste)
Ground black pepper (to taste)
OTHER INGREDIENTS
190g Ground sirloin (per person)
Smoked Gouda (sliced)
Red onion (sliced)
Burger buns
fresh corn on the cob (per person)
60g Melted butter (unsalted)
1 Tsp ground cumin
Salt (pinch)

Directions
For Chimichurri Sauce:
1. In blender, add parsley, oregano, garlic cloves, chili, lemon juice, red wine vinegar, and olive oil. Pulse to desired consistency.
2. Transfer the mixture to a bowl and season with salt and pepper. Mix well, cover and chill for at least 2 hours.

MAKING
3. Shape meat into patties as shown in the video and then season with salt. Place on grill and cook to desired doneness.
4. Place a cheese slice on top of each patty and allow it to melt.
5. Toast buns on grill.
For Grilled Corn:
6. Meanwhile, cut the ends of corn and then cut in the middle. In boiling water, add corn and cook for 5-6 minutes.
7. In a small bowl, mix butter with ground cumin and salt. Season with pepper and mix well.
8. Remove corn from water and place on grill. Baste with butter cumin mixture and cook until done.

FINALIZING
9. On the bottom side on bun, place a patty and top it with sauce, and red onion slice. Cover with the other half.

SERVING
10. Serve burger with grilled corn and enjoy!
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© STEVEN DOLBY


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