Guest Chef Recipe: Eric Martinez’s Better Bacon Onion Burger

1 comment
Beef Recipes, Hamburger
Director of Restaurant/ Culinary Operations Orlando World Centers Marriott

Director of Restaurant/ Culinary Operations
Orlando World Centers Marriott

Guest Chef Eric Martinez is the Director of Restaurant Operations and Culinary Director at the Orlando World Center Marriott, his role is to build and execute strategies for the resort. One of the things that Chef Martinez has implemented is our Brazilian Fire & Ice Grilling Stone for Catering & Banquets. Thanks so much for sharing this delicious Burger Recipe with us.

 

 

 

What you need for ingredients:

  • 1 ea  3oz Brioche Bun
  • 3 oz   ground short rib
  • 3 oz   ground brisket
  • 3 oz    ground sirloin
  • 2 ea   Sliced American Cheese
  • 3 ½ oz   Bacon Onion Jam
  • To taste  Koser Salt
  • To taste  Black Ground Pepper                       

The Procedure:
Grill Brioche Bun on the Grilling Stone and set aside. Take the ground beef product and 2 ½ oz of jam and combine thoroughly in a stainless steel bowl. Divide into (2) 4 ½ oz patty and sear on Brazilian Ice Product grilling stone to desired temperature and season with salt and pepper. On a plate, place the bun and alternate patties to stick with one piece of American cheese and a ½ oz of jam on each patty top then top with bun. Garnish with home-made sweet heat pickles and homemade ketchup.

Onion Bacon Jam Ingredients:

  • 2.5 Lbs   Nueske’s Smoked Bacon or your favorite smoked bacon
  • 5 Lbs      White Onion, Diced
  • ½ c          Brown Sugar
  • ½ c          Maple Syrup
  • ½             Gallon Water
  • 1 Tbsp    Pectin

Procedure:

Dice and render the bacon then add the onion and caramelize. Next add the sugar, syrup, and water. Simmer until the water has evaporated, whisk in the pectin and pulse with an emulsion blender until desired texture. Use this delicious Jam on burgers and awesome grilled sandwiches.

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Posted by

I'm a lover of grilling, wife to an awesome man, mom, to five amazing children, three human, two non human (puppies), Nan of two extremely sweet grandkids and some cool fish. I had my first business at the age of nine. My first "Official business" at the age of 21 in a Saskatchewan market. The youngest President of the Chamber of Commerce in our community, my love of business grew. I've worked for small business and large conglomerates since moving to Edmonton, yet my favorite is certainly this: introducing people to using soapstone for grilling and chilling. It has such incredible properties including being bacterial resistant, heating and chilling quickly, searing food to enhance their amazing flavors, easy to clean food safe and used by our ancestors, it's almost like reversing time. Our family handcrafts wonderful soapstone grilling and chilling products for everyone to enjoy healthy grilling and chilling.

One thought on “Guest Chef Recipe: Eric Martinez’s Better Bacon Onion Burger”

  1. Pingback: Guest Chef Eric Martinez Better Bacon Onion Burger | Brazilian Fire & Ice

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