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GORDON'S ONION TATIN APPLE-BUTTER BASTED BURGER WITH MELTED CAMEMBERT
Preheat oven to 425˚F (218˚C)
Prepare caramel for onion tatin - in a small saucepan melt sugar over medium heat, swirling occasionally until sugar is dissolved into a light amber color. Add butter pieces and swirl to melt and incorporate. Turn off heat and carefully stream in apple cider, go slow as it will sputter a bit. Return to heat, stirring in molasses and bring to a simmer to incorporate. Set aside.
Carefully slice onion into ¾ inch (19 mm) thick slices, making sure to keep rounds intact, remove skin. Slice apple into ¼ inch (6mm) thick slices.
Place one sheet of thawed pastry dough on a floured surface and depending on sheet fold into quarters or thirds*. Dust a rolling pin with flour and roll out into a 12”x12” (30x30cm) rectangle. Cut out 4 - 5-inch (12cm) circles.
Preheat mini cast-iron skillets* over medium-high heat. Lightly coat with a touch of vegetable oil in the bottom of the pan, sear onion rounds until lightly charred. Season with salt, pepper, and drizzle with 3-4 tablespoons of cider caramel, enough to cover the bottom of the pan. Top each onion slice with 2 apple slices followed by 1 pastry round, pressing to adhere to onion/apple.
Brush pastry with melted butter and season with salt and sprinkle with sesame seeds. Place remaining pastry rounds on a baking sheet, brush with butter and season with sesame seeds. Bake until pastry is golden brown and puffed, about 12-15 minutes, or until golden and puffed. Let cast-iron buns cool slightly before carefully releasing onto a plate. If caramel hardens, simply reheat over flame on stove and release with an offset spatula or spoon.
For the burger - mix together ground short rib, ground chuck, ground sirloin, granulated garlic, salt, pepper, and 1 tablespoon apple butter. Form into 2 patties and set aside. In another bowl mix together remaining apple butter and softened butter until smooth. Slice cheese into ¼ inch (6 mm) wheels and prepare desired burger accoutrement.
Heat a heavy-duty skillet with vegetable oil and pan fry burgers in hot oil for 2-3 minutes for medium (5 minutes for well done). Flip burgers and spoon apple butter into pan, basting burgers with butter to coat, cooking for another 2-3 minutes. Top with camembert cheese slices and broil (or cover with a lid) until melted.
Serve atop onion tatin buns garnishing with desired burger fixings and a dollop of apple butter, if desired.
5-6” Pastry Cutters
2 - Mini Cast-Iron Skillets about 6-inches (15 cm)
Depending on the pastry you purchase, some come in thirds while others in quarters. Remove paper or other packaging and roll as is.
The individual or mini cast-irons are a fun way to present these burgers, but not imperative to the process, a large 12-inch (30 cm) skillet will work just as well.
Form burger patties and refrigerate overnight to help keep shape, ensuring burgers stay together when cooking.