JJ’s Next Great Burger

Esquire Network and Budweiser are hungrily on a mission to find the next best iconic classic in St. Louis, the birthplace...
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Photo Modified: Esquire Network

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
Servings
651
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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)

Directions

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.

Nutritional Facts

Total Fat
35g
50%
Sugar
8g
9%
Saturated Fat
18g
75%
Cholesterol
44mg
15%
Carbohydrate, by difference
70g
54%
Protein
18g
39%
Vitamin A, RAE
79µg
11%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
211mg
21%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
90µg
23%
Iron, Fe
4mg
22%
Magnesium, Mg
43mg
13%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
191mg
27%
Selenium, Se
24µg
44%
Sodium, Na
761mg
51%
Water
108g
4%
Zinc, Zn
2mg
25%

Burger Shopping Tip

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.