Week 3 - Winner is my Michigan Burger - Beer- Battered Asparagus Burger

Here's the recipe!

Michigan Burger

Beer-Battered Asparagus/Bacon/Cherry Chipotle Remoulade/Cheddar Cheese/Watercress

                                                                            
INGREDIENTS:

ASPARAGUS RELISH (for remoulade)
12 medium size asparagus spears, ends trimmed/discarded and cut 4 inches down from tip, divided
1/4 cup white onions, minced
1/2 cup white vinegar
1 garlic clove, minced
2 tablespoons sugar
1 teaspoon freshly ground pepper
1 teaspoon kosher salt

CHERRY CHIPOTLE REMOULADE
1/2 cup mayonnaise
1/4 cup ketchup
3 tablespoons prepared horseradish
2 tablespoons dried cherries
2 chipotle peppers in adobo sauce
2 tablespoons asparagus relish, drained

8 slices thick-cut bacon

BEER-BATTERED ASPARAGUS

Peanut oil (for frying)
4 inch asparagus spears (from above)
1 cup flour
1 cup beer
2 teaspoons ancho chile powder
1 teaspoon kosher salt, divided

PATTIES
1 1/2 pounds ground chuck, 80/20
2 teaspoons canola oil
Kosher salt
Freshly ground pepper

4 slices cheddar cheese
4 hamburger buns, split and toasted
Watercress

PREPARATION:

Pre-heat oven to 375 degrees.

To make the relish, set the 4 inch asparagus spears to the side (to fry later) and mince the remainder of the asparagus. Place the minced asparagus in a non-reactive bowl and add the onions, vinegar, garlic, sugar, pepper and salt. Cover and set aside, at least 10 minutes.

For the remoulade, add the mayo, ketchup, horseradish, cherries, chipotle peppers and 2 tablespoons of the relish to a food processor. Process for 1 minute or until blended. You still want some texture to the sauce, so don’t over-process. Transfer to a bowl, cover and refrigerate until assembly.

Place the bacon on a slotted pan or parchment lined pan and cook in oven for 17-20 minutes, or until crispy. Lay bacon on paper towels to drain.

For the beer-battered asparagus, add the oil to a deep, heavy pot 2-3 inches deep. Heat oil to 360-375 degrees. Whisk together the flour, beer, ancho chile pepper and 1/2 teaspoon of the salt in a large bowl. Dredge the asparagus spears in the flour mixture and then carefully add the spears to the hot oil, making sure they do not clump together. Fry for 3-4 minutes, turning as needed until golden brown and crisp. Drain on paper towels. Sprinkle the remaining 1/2 teaspoon of salt over hot spears.

For the patties, preheat a grill or cast-iron grill pan to high heat. Gently form the meat into 4 equal patties that are slightly larger in circumference than the bun, then depress the centers for even cooking. Brush patties with canola oil and generously season both sides with salt and pepper. Grill for 10-12 minutes for medium, turning only once. Add the cheese for the last minute or two of cooking, making sure it is thoroughly melted.  

 To assemble the burgers, add some watercress to each of the toasted bun bottoms followed by the burger patties. Next, add 2 slices of bacon to each burger and then some remoulade. Top each one with 3 pieces of the beer-battered asparagus, then close with the toasted bun tops.

Serves: 4

Total Time: 45 Minutes

Prep Time: 35 Minutes

Cooking Time: 10 Minutes