The Last Year At Marienbad Blended Burger

Name: The Last Year At Marienbad Blended Burger
Yield: Yield: 8 servings
Ingredients: Cucumber-Wasabi Raita:; 1 pound Kirby cucumbers, small diced; 6 tablespoons Kikkoman Wasabi Sauce; 8 ounces quark or Greek yogurt; ½ teaspoon salt; Bourbon-Habanero Hoisin Sauce:; 1½ tablespoons canola oil; 1½ cloves garlic, smashed; 1½ shallots, thinly sliced; 1 habanero, seeded and thinly sliced; 1½ cup Kikkoman Hoisin Sauce; ¾ cup bourbon; ¼ cup plus 2 tablespoons Kikkoman Rice Vinegar; 3 tablespoons lemon juice; 3 ounces butter; Blended Burgers:; 3 pounds plus 7 ounces ground Four Seasons Cervena venison; 1¼ pounds ground beef fat; 1 pound plus 9 ounces ground mushrooms (oyster, crimini, shiitake); 2 tablespoons Kikkoman Tamari Soy Sauce; 2 teaspoons salt; 1 teaspoon black pepper; To Assemble and Serve:; Salt; Black pepper; 2½ cups grated Emmi Roth Raclette; 2½ cups Le Grand Cru cheese; 20 caramelized onion focaccia buns; 20 leaves bibb lettuce

Image for The Last Year At Marienbad Blended Burger

Yield

Yield: 8 servings

kikkoman products used:

Wasabi Sauce Hoisin Sauce Rice Vinegar Tamari Soy Sauce

ingredients

Cucumber-Wasabi Raita:
1 pound Kirby cucumbers, small diced
6 tablespoons Kikkoman Wasabi Sauce
8 ounces quark or Greek yogurt
½ teaspoon salt

Bourbon-Habanero Hoisin Sauce:
1½ tablespoons canola oil
1½ cloves garlic, smashed
1½ shallots, thinly sliced
1 habanero, seeded and thinly sliced
1½ cup Kikkoman Hoisin Sauce
¾ cup bourbon
¼ cup plus 2 tablespoons Kikkoman Rice Vinegar
3 tablespoons lemon juice
3 ounces butter

Blended Burgers:
3 pounds plus 7 ounces ground Four Seasons Cervena venison
1¼ pounds ground beef fat
1 pound plus 9 ounces ground mushrooms (oyster, crimini, shiitake)
2 tablespoons Kikkoman Tamari Soy Sauce
2 teaspoons salt
1 teaspoon black pepper

To Assemble and Serve:
Salt
Black pepper
2½ cups grated Emmi Roth Raclette
2½ cups Le Grand Cru cheese
20 caramelized onion focaccia buns
20 leaves bibb lettuce

directions

For the Cucumber-Wasabi Raita
In a bowl, combine all ingredients. Cover and refrigerate.

For the Bourbon-Habanero Hoisin Sauce:
In a saucepan, heat oil and sweat garlic and shallots. When fragrant and slightly softened, add habanero followed by hoisin, bourbon, vinegar, and lemon juice. Simmer for 15. Add butter and, using an immersion blender, emulsify. Set aside to cool.

For the Blended Burgers:
In a bowl, combine all ingredients and form into 5-ounce patties.

To Assemble and Serve:
Heat broiler. Fire-up grill, flat top, or griddle. Season patties with salt and pepper. Sear 2 to 3 minutes, flip patties, and cook 3 to 4 minutes. Transfer Blended Burgers to a sheet tray lined with a wire rack. In a small bowl, combine cheeses and sprinkle on top of burgers. Broil until cheese melts. Broil buns until lightly toasted and warm. Spread 2 tablespoons Wasabi Raita on the bottom half of the focaccia and place lettuce on top followed by the burgers. Spread 1 tablespoon Bourbon-Habanero Hoisin Sauce on top of the burgers. Finish with bun top.

Winner of 2018 StarChefs International Chefs Congress Blended Burger Battle

Chef Elizabeth Falkner of Falk Yeah! Productions
Adapted by StarChefs

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