Wednesday, July 27, 2011

Schlow Burger

By Paul Briand

I expect more from a hamburger than just cheese, ketchup, mustard and relish.

I want some life, some pizazz, some razzle-dazzle.

Not too long ago, the weekend edition of the Wall Street Journal in its cooking and eating section (yes, that Wall Street Journal … it’s come a long way, baby) featured “Burgers To Flip For.”

The story included the recipes for a variety of burgers that kick it up several notches.

This particular burger -- the Schlow Burger -- is named for its creator, chef Michael Schlow at the Radius restaurant in Boston.

I didn’t concentrate on the burger itself, which he makes with beef chuck, brisket and hanger steak.

Instead, I concentrated on his toppings -- a lemon and horseradish mayo and crispy onions.

For the lemon and horseradish mayo:
½ cup mayonnaise
4 teaspoons prepared white horseradish
Juice of 1 lemon
For the crispy onions:
2 large white onions, slice thinly
2 ½ cups canola oil (or enough to cover the onions)

1. Combine the mayo, horseradish and lemon juice into a bowl and season with black pepper;
2. Combine onions in a medium, heavy-bottomed saucepan, bring to a boil;
3. Reduce heat to medium-low and simmer for 12 to 15 minutes, until onions are golden brown;
4. Remove onions and let drain and cool in a single layer on paper towels;
5. To assemble, with burger on bottom half of a toasted bun, spread plenty of mayo on the patty so that it drips down the sides then add a mound a heap of crispy onions;
6. Top with bun and serve.

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