Esquire Network and Budweiser are hungrily on a mission to find the next best iconic classic in St. Louis, the birthplace of burgers and Budweiser. A new generation is looking to take burgers to a whole new level, and that means a bigger, better, more adventurous experience that dares the taste buds. In this six-part competition series The Next Great Burger, ingenuity is on full display as backyard barbecue kings and up-and-coming culinary hopefuls have a shot to showcase their perfected version of one of the nation’s greatest obsessions: the burger.
Judge and co-host chef JJ Johnson, Chef de Cuisine at both The Cecil and Minton's in Harlem, shares his rendention of the next great burger.
- 1 Tablespoon blended oil, divided
- 1 Tablespoon butter
- 3 red onion cut two inches thick
- 1/2 teaspoon kosher salt, divided
- 1 lemon zest
- 1/4 bunch parsley
- 2 four Ounces patties Chuck and sirloin blend
- 1/2 Cup two year aged white Cheddar cheese
- 1/4 Cup Mizuna
- 1 Gruyere onion bun steamed
- 1 tomato sliced
- 3 Tablespoons JJ’s peanut tomato spread (secret recipe)
Cut three red onions into 2-inch-thick pieces. Toss them in 1 teaspoon of oil and grill until nicely charred. Add the grilled onions to a mixture of ¼ bunch of parsley and zest from 1 lemon.
Combine the garlic and beef. Divide the meat mixture into 4 equal portions, gently shaping each into a ½-inch-thick patty. Press thumb in the center of each patty, leaving a nickel-sized indentation. Sprinkle evenly with ¼ teaspoon of salt.
Place a large cast-iron skillet over medium-high heat. Add 1 teaspoon of oil and 1 teaspoon of butter to coat the pan. Add the patties and cook 3 minutes on each side or until desired temperature. Top each patty with 2 tablespoons of grilled onions and the Cheddar cheese, cover, and cook 1 minute or until cheese melts.
Spread 2 teaspoons of JJ’s secret peanut tomato spread on the buns. Place ¼ cup of Mizuna on the top of the bun with a slice of pickled tomato.