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Tailgate Gourmet: Adam Richman’s Malbec Burgers

Tailgate Gourmet: Adam Richman’s Malbec Burgers:

To celebrate Super Bowl 50, the Taste of the NFL has partnered with chefs across the country to cook great food for an even better cause, helping food banks throughout America. Luckily for you, they’ve shared some of their best recipes with us, which we’ll post all season long. For more information or to donate to your favorite team and city visit KickHungerChallenge.com, where 100% of the proceeds generated from the Kick Hunger Challenge go directly back to local communities in the 32 NFL cities.

This week’s recipe is from Miami Dolphins fan, Adam Richman, the host of Man v Food, Adam Richman’s Best Sandwich in America and Fandemonium. He takes his already delicious burgers, and livens them up with homemade creole mustard tomato jam and a splash of red wine, making these unique burgers an instant crowdpleaser.

Malbec Burgers with Creole Mustard Tomato Jam

For Burgers:

Makes 5 entrée size burgers or 10 sliders
•½ lb. ground lamb
•½ lb. ground pork
•½ lb. ground beef (85% lean)
•½ c. panko breadcrums
•½ c. roasted tomatoes, finely chopped (approximately 3 to 4 plum tomatoes roasted with a drizzle of olive oil until soft)
•⅓ c. flat leaf parsley, finely chopped
•¼ c. roasted garlic, finely chopped (approximately a head of garlic roasted with a drizzle of olive oil until soft, then squeezed out of skin)
•3 tbsp. sun-dried tomatoes, finely chopped
•3 tbsp. roasted red peppers, finely chopped
•2 tbsp. fire-roasted poblano chilies (packed in olive oil), finely chopped
•1 egg
•½ c. Alamos Malbec
•2 tsp. brown sugar
•1½ tsp. paprika
•1¼ tsp. red pepper flakes
•½ tsp. sea salt
•5 Kaiser rolls for entrée size burgers or 10 small potato rolls for sliders, split, toasted and lightly buttered
•Olive oil


Burger Toppings:

•Watercress leaves and sliced plum tomatoes
•Creole Mustard Tomato Jam (see recipe below)


Creole Mustard Tomato Jam:

•⅓ c. Alamos Red Blend
•⅓ c. crushed grape tomatoes •2½ tbsp. blackberry or raspberry jam (with seeds)
•1 tsp. fresh cracked black pepper
•1 tsp. sea salt
•1 tsp. garlic powder
•½ tsp. onion powder
•⅓ c. stone ground or Creole mustard

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.

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.


NOW THAT YOU’VE MASTERED BURGERS, CONQUER STEAK


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