Burgers and Assembly12 oz ground beef (Preferably grass-fed/organic like Simply Balanced at Rollin' Oats.)1/4 cup kimchi (Roughly chopped)4 slices cheese (Use any you like or totally omit all together. This rendition uses kimchi in place of onion and a gochujang-mayo for a nice punch. Smash Burgers with Kimchi Mayo Smash Burgers – I just can't get enough. I’m a sucker for Brioche buns but if those aren’t available, Dave’s Killer Bread Burger Buns to the rescue. Regardless of the number of patties though, a good bun is recommended. Because the three ounce patties are small (which I prefer – much more manageable), a double smash burger is encouraged, but not necessary. They also have Mother In Law’s gochugang available to make shopping for this recipe a breeze. Quality is superb and I have found that it’s available at a number of grocers, including Rollin’ Oats which is where I pick up mine. Mother In Law’s is usually what I’m grabbing at the grocery store more times than not. There’s a lot of really great kimchi out there. With this recipe though we are spicing things up a touch with help from kimchi and gochujang. George has been referred to as “the foremost authority on hamburgers.” He says that all you need is a patty with American cheese and onions smashed on a hot griddle and served on a bun – simple and perfect, just as it should be. Smash burgers (or often Smashburgers) were introduced to me by way of a podcast with George Motz. Ultra thin beef patties smashed and cooked on a ripping hot surface with crispy edges…it’s exactly as good as it sounds. In essence, it’s a burger in its most simplistic form with everything it needs to be a winner without going over the top. My favorite one of all though? A smash burger. Dinner, Main Course, Main DishAmericanAbby Allen Recipes, Grass Fed Steak Recipesīurgers – they come in all different sizes, dressed will all sorts of accessories stacked in many different ways. Season other side of steak with salt, flip and cook for another 3-4 minutes for a nice medium rare.Allow steak to rest, slice and serve topped with lemon-dressed arugula and salsa. Pat steak dry and season top side liberally with salt. Set a medium cast iron skillet on the grill and add remaining 1 teaspoon of olive oil and add in smashed garlic cloves. I suggest a temperature of 129-130F for 1-2 hours for medium rare (skip this step if only grilling your steak).Preheat grill to 500F. Set aside.If you're going to sous vide your steak, do that first (even before the corn). In another medium bowl, toss arugula with juice of one lemon and a pinch of salt. Gently stir to combine, taste and season as needed. Then cut kernels off of the cob and reserve in a bowl until ready to make your salsa.Steak & AssemblyIn a medium bowl combine charred corn kernels, tomato, onion, jalapeno, 1 tablespoon of olive oil, juice of one lime and 1 teaspoon of salt. Line a baking sheet with parchment and evenly bush oil onto corn and season well with a few pinches of salt.Roast corn for 40-50 minutes, or until corn begins to char.
#ALLEN BURGER VENTURE SKIN#
Diced.)1 jalapeno (Minced)1 lime2 tsp olive oil2 cups arugula1 lemon4 garlic cloves (Smashed, outer skin removed and discarded.)2 tsp salt (Plus more to taste) Charred CornPreheat your oven to 400F. Gilled Corn4 ears of corn1 tbsp olive oilSteak 1 1lb steak (Like NY Strip or Ribeye)2 tomatoes (Medium in size and ripe, like Roma's – diced.)1 red onion (Smaller in size, or 1/2 of one medium in size.
#ALLEN BURGER VENTURE FREE#
Grilled Steak with Tomato & Charred Corn Salsa This simple summer steak situation is your answer to an evening of stress free outside dinner party hosting. The result is a perfectly tender cut of steak that nearly melts in your mouth. For a medium rare finish, we usually cook our steak (typically a NY Strip or Tenderloin) at 129/130 for at least one hour. If you have the equipment, I recommend a sous vide bath for your steak prior to quickly hitting the hot grill for a nice sear. Rollin’ Oats always has a fantastic selection of organic and pasture-raised steaks available. Filets are great of course, but you’ll probably need a couple to feed more than two people. As far as steak is concerned though, I personally recommend a NY Strip or a Ribeye for this recipe. The only ingredient that I suggest sticking strictly too is the corn on the cob because we are grilling it prior to cutting it off of the cob and mixing into the salsa.
Utilize any kind of tomato (just as long as it’s ripe) and cut of steak that you’d like and feel free to go wild with additional veggies and herbs in the salsa. There are no strict guidelines with this recipe – just think of it as your guide. Tomatoes and corn are in season in Florida currently so you’re likely to find an abundance most everywhere. Steak, tomatoes and corn are of course the stars of this show. Liven up a beautiful seared and sliced piece of steak with a zingy tomato and charred corn salsa.
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