Adam Richman, of Man vs. Food, Man Finds Food and NBC’s Food Fighters, recently released his first travel memoir/cookbook, Straight Up Tasty: Meals Memories & Mouthfuls from My Travels. Adam put together the collection of recipes based on the ingredients, techniques, and flavors he encountered through his travels. The book also features burger recipes he created especially to pair with Alamos Wines. Here’s the recipe for his twist on the traditional burger, Malbec Burger with Creole Mustard Tomato Jam, courtesy of Alamos Wines.
5 Kaiser rolls for entree size burgers or 10 small potato rolls for sliders, split, toasted and lightly buttered
Creole Mustard Tomato Jam (see recipe below)
sliced plum tomatoes
Creole Mustard Tomato Jam
1/3 Cup Alamos Red Blend
1/3 Cup crushed grape tomatoes
2 1/2 Tablespoons blackberry or raspberry jam (with seeds)
1 Teaspoon fresh cracked black pepper
1 Cup sea salt
1 Teaspoon garlic powder
1/2 Teaspoon onion powder
1/3 Cup stone ground or Creole mustard
Preheat oven to 375° F. In a large bowl, mix all burger ingredients except rolls and olive oil using your hands until evenly incorporated. Make into 5 large (entrée size) or 10 small (slider size) patties and set aside.
Over high heat, heat an oven safe pan until drops of water skitter across its surface. Pour in enough olive oil to coat bottom of pan by one quarter of an inch. Heat oil for 30 seconds. Place patties in pan, working in batches if necessary. Cook patties until browned on bottom and then flip and brown the other side. Remove burgers to baking sheet lined with aluminum foil. Repeat until all burgers are browned.
Place burgers in preheated oven for roughly 5 to 7 minutes for medium doneness. Place on grilled buns and top with watercress, sliced plum tomato and Creole Mustard Tomato Jam. Serve hot.
Creole Mustard Tomato Jam
Cook down all ingredients except mustard in a small saucepan, stirring constantly until thick and relatively uniform in consistency.
Mash all bits of tomato into sauce.
Remove from heat and place in a nonreactive bowl to cool.
When just above room temperature, stir in mustard.
Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.
Burger Cooking Tip
The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.