Spiced Tomato Relish	Bill's Burger Meister Burger

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Burger Meister Burger

Source: The Burger Meisters, 1993

Yield: 4 burgers

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Ingredients

• 1 1/2 lb lean ground beef sirloin

• 1 oz blue cheese

• Salt and pepper to season

• 4 Tbsp unsalted butter, softened

• 1-oz slices white cheddar cheese

• 8 crisp slices smoked bacon

• 8 slices Cornmeal Black Pepper Bread (see recipe)

• Spiced Tomato Relish (see recipe)

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Preparation

Gently form the ground beef into eight 3-ounce, 1/2-inch thick patties.

Use a metal spoon to make a small, shallow indentation in the center of 4 of the beef patties. Divide the blue cheese into four 1/4-ounce portions, and from the blue cheese into smooth round balls. Place blue cheese ball in each indentation. Top each with another patty, and gently form into burgers, making sure to seal all open edges. Season each burger with salt and pepper. Cover the burgers with plastic wrap and refrigerate until needed.

Grill the burgers over a medium wood or charcoal fire. Cook to the desired doneness: 4 to 5 minutes on each side for rare, 6 to 7 minutes on each side for medium, and 9 to 10 minutes on each side for well-done. (This burger may also be cooked on a well-seasoned flat grill or in a large nonstick sauté pan over medium-high heat. Cook for about the same amount of time as listed for grilling.)

Toast 8 slices of Cornmeal Black Pepper Bread on the grill or griddle or in a nonstick sauté pan for 10 to 15 seconds on each side.

Serve the burgers on the toasted bread, which has been spread with the softened butter. Top each burger with 1 slice of the cheddar, 2 slices of the bacon, and 1 tablespoon Spiced Tomato Relish. Serve immediately, accompanied by additional Spiced Tomato Relish.

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Spiced Tomato Relish

• 5 medium tomatoes (about 2 lb), peeled, seeded and chopped

• 1 1/2 cups minced red onions

• 1/2 cup red wine vinegar

• 1/2 cup tightly packed light brown sugar

• 1/2 cup light Karo syrup

• 6 Tbsp tomato paste

• 1 small jalapeno chile, minced with seeds

• 1 glove garlic, finely minced

• 1/2 Tbsp minced fresh ginger

• 1 tsp salt

• 1/2 tsp ground white pepper

• 1/2 tsp ground cinnamon

• 1/4 tsp ground mace

• 1/8 tsp ground cloves

• 1 Tbsp chopped fresh mint

Heat all the ingredients ,with the exception of the mint, in a 3-quart stainless steel saucepan over medium-high heat. Bring to a boil, then lower the heat and simmer for 1 hour, stirring frequently. Remove the pan from the heat.

Transfer the relish to a stainless steel bowl. Cool in an ice-bath until cold. When the relish is cold, add the mint and thoroughly combine.

Refrigerate the relish in a stainless steel or another non-corrosive container for at least 24 hours before serving.

The quantity of relish produced by this recipe is more than enough to accompany the sirloin burgers. Any remaining relish will keep tightly covered in the refrigerator for several days.

Yield: 5 cups

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CORNMEAL BLACK PEPPER BREAD

• 2 Tbsp honey

• 2 tsp active dry yeast

• 1/4 cup tap water, hot (about 120°F)

• 2 1/2 cups all-purpose flour

• 2/3 cup plus 2 Tbsp buttermilk

• 1/2 cup plus 1 tsp yellow cornmeal

• 1 Tbsp plus 1 tsp vegetable oil

• 2 tsp salt

• 2 Tbsp freshly cracked black pepper

• 1 large egg yolk

In the bowl of an electric mixer, place the honey and yeast in the hot water and stir gently to dissolve. Allow the mixture to stand and foam for 10 minutes.

Place the mixing bowl on an electric mixer with a dough hook. On top of the honey-yeast mixture, add 2 1/4 cups flour, 2/3 cup buttermilk 1/2 cup cornmeal, 1 tablespoon vegetable oil, salt and pepper. Mix on medium speed for 2 minutes, then scrape down the sides of the bowl. Continue to mix on medium speed until the dough forms a ball, about 3 to 3 1/2 minutes. (If a table-model electric mixer is not available, follow the directions using a hand-held mixer or kneading by hand. The mixing times will increase depending upon which alternative method is used.)

Coat the inside of a stainless steel bowl with the remaining teaspoon vegetable oil. Place the dough in the bowl, and wipe the bowl with the dough. Cover the bowl with plastic wrap. Allow the dough to rise in a warm location until it has doubled in volume, about 1 1/2 hours.

Flatten the dough into an 8- by 10-inch rectangle on a clean, dry, lightly floured work surface, using the remaining 1/4 cup flour as necessary. Tightly roll the flattened dough into a 2 1/2-inch-high by 10-inch-long loaf. Transfer the loaf to a baking sheet that has been sprinkled with the remaining teaspoon cornmeal. Loosely cover the loaf with plastic wrap. Allow the loaf to rise in a warm location until doubled in size, about 45 minutes.

Preheat the oven to 350°F.

Whisk the remaining 2 tablespoons buttermilk with the egg yolk, then lightly brush the top of the loaf with this egg wash. Use a sharp knife or a razor blade to make 3 diagonal, evenly spaced, 1/4-inch-deep cuts on the surface of the loaf.

Bake the loaf for 30 to 35 minutes. To test of doneness, lightly tap the bottom of the baked loaf; a hollow sound will indicate that the bread is done. Remove the baked loaf from the baking sheet and allow to cool to room temperature before slicing.

Yield: 1 loaf (sixteen 1/2-inch slices)