Kerry Simons Ultimate Burger Food

KERRY SIMON'S ULTIMATE BURGER

Steps:

• In a skillet, render the sliced bacon. Remove cooked bacon from pan and drain on paper towels, leaving rendered fat in the pan. Add the mushrooms, garlic and shallots to the same pan and cook about 3-4 minutes. Remove from heat to cool.
• In a bowl, combine the ground chuck, oil, beer, celery leaves, minced bacon, thyme and salt and pepper. Shape into patties. Grill the burgers to your desired doneness.
• Cut the brioche into slices that are about the same size as the patties and toast until golden brown.
• Add cheese, if using, to the burgers to melt. Top each burger with bacon, sautéed mushroom mixture and tomato slices, and place between slices of toasted brioche.

KERRY SIMON'S ADDICTIVE SOFT STEAK TACOS (FAJITAS)

Steps:

• To make tacos:.
• Combine spice-mixture ingredients and toss with steak to coat. Set aside. Preheat oven to 300 degrees. Warm tortillas on cookie sheet in oven. Heat two large sauté pans to medium-high. When pans are hot, add oil to each pan followed by 1/2 the seasoned meat. Spread meat out evenly and cook without turning while you lay out warm tortillas on a clean work area to get ready for assembly. Cook meat for approximately 3 minutes, turn, and cook for another 3 minutes, stirring occasionally to achieve even coloring. After 3 minutes, turn off heat and allow meat to sit in the pan, becoming just cool enough for you to handle.
• To make salsa:.
• Rub jalapeño, onion, and tomatoes lightly with oil and roast in large sauté pan on medium-high, turning frequently until lightly charred all over. Set aside to cool. When cooled, roughly chop and place in a food processor with salt, pulsing until almost smooth but still just a little chunky. Transfer to bowl, add cilantro and lime juice, cover, and refrigerate. (For a milder salsa, use only half the jalapeño).
• To make guacamole:.
• Lightly crush avocados with fork until almost smooth but still a little chunky. Evenly mix in tomatoes, red onion, cilantro, and salt; cover and refrigerate.
• To make lime crema:.
• Whisk 2 cups sour cream together with the juice of 2 fresh limes.
• To serve:.
• Spread 1/2 tbsp guacamole on each warmed tortilla, followed by a large pinch of cabbage. Distribute meat evenly and fold tortillas up end to end. Serve immediately on a large platter with the salsa, crema, guacamole.