Peppered Balsamic Mayo Burger Sauce Food

SIRLOIN BURGERS WITH BALSAMIC MAYO, MUSHROOMS AND SWISS

Steps:

• Preheat grill pan or large nonstick skillet
• Saute onions in a small pan over moderate heat for 3 to 5 minutes until tender. Combine meat with Worcestershire sauce, Sauteed onion and steak seasoning blend or salt and pepper. Form 4 large patties. Drizzle patties with a touch of extra-virgin olive oil. Quick toast your split rolls, then add burgers to grill pan or skillet. Grill or pan-fry burgers 4 to 5 minutes on each side for medium well doneness.
• Heat a small to medium nonstick skillet over medium high heat. Add a little oil and mushrooms. Season mushrooms with a little salt and pepper and saute until just tender, about 3 to 5 minutes. Remove from heat.
• Pile mushrooms on top of burgers just before you are ready to take them off the grill or out of the pan. Fold each Swiss cheese slice in half and rest on top of mushrooms. Place a loose tin foil tent over the burgers and turn heat off under pan or grill. Allow the cheese to begin to melt down over mushroom and burgers, about 2 to 3 minutes.
• Combine balsamic, mayonnaise and coarse cracked black pepper in a small dish.
• To assemble, place burgers with mushrooms and Swiss cheese on bun bottom. Slather tops of buns with Balsamic black pepper mayonnaise and baby spinach. Set burger tops in place and serve with sliced vine ripe tomatoes, drizzled with oil, seasoned with salt and pepper and garnished with scallions. Pile onion rings and a dollop of dipping sauce along side. For drinks, try black and white frozen shakes -- yum!

PEPPERED BALSAMIC MAYO BURGER SAUCE

Steps:

• Mix all three ingredients together in a small dish, taste for pepper and adjust as needed.
• You can use this right away, but the flavor is best as it melds in the refrigerator overnight. Store in airtight container.

BALSAMIC MAYO

Steps:

• Combine balsamic vinegar, peppercorns, thyme and garlic in a small pot over low heat. Let simmer until reduced to about 2 tablespoons and slightly thickened, 10 to 15 minutes. Let cool and strain.
• Whisk together the mayo and reduced strained balsamic in a medium bowl. Serve as a spread on sandwiches or use as a dipping sauce.

BLT WITH PEPPERED BALSAMIC MAYO

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain., In a small bowl, mix mayonnaise, vinegar, pepper and salt. Spread half of the mixture over four toast slices. Layer with bacon, salad greens, tomatoes and avocado. Spread remaining mayonnaise over remaining toast; place over top.

CHICKEN SAUSAGE BURGERS WITH BALSAMIC ONION BARBECUE SAUCE

Steps:

• Put 2 tablespoons extra-virgin olive oil in a pot over medium high heat. If you're cooking outside you can cook over the grill flames. Add the pancetta to the pot and crisp it up, 3 to 4 minutes, add the onion to the pot and season with salt and pepper - go heavy on that pepper. The black pepper will really balance out the sweetness of your sauce later on. Add the bay leaf to the pot.
• While the onions cook, place the ground chicken in a bowl and add fennel seed, red pepper flakes, allspice, orange zest, rosemary, garlic, salt and pepper, to taste, and cheese. Mix the meat with seasonings and form 4 large patties. Make a shallow dent in each patty at the center of it to prevent the burger from bulging up as it cooks. Wash up and drizzle the patties liberally with extra-virgin olive oil. Place the patties on the grill and cook 6 to 7 minutes on each side.
• When the onions are very soft and begin to caramelize, remove the bay leaf and add the Worcestershire sauce, balsamic vinegar, honey or sugar, and orange juice. Let the sauce thicken up and sweeten up 6 to 7 minutes until the liquids are syrupy. Adjust the black pepper level to your taste.
• Mix the chopped endive, shredded arugula and chopped radicchio together. Pile the chopped lettuces on the bun bottoms top with burgers and lots of onion barbecue sauce. Set bun tops in place and serve.

BACON CHEESEBURGERS WITH SPICY MAYONNAISE

Steps:

• Preheat a grill to medium high. Cook the bacon in a large nonstick skillet over medium-high heat, turning, until browned and crisp, about 7 minutes. Transfer to a paper towel-lined plate to drain; break each slice in half.
• Meanwhile, combine the ground beef, Worcestershire sauce, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl. Mix with your hands until just combined. Form the mixture into four 3/4-inch-thick patties. Press your thumb into the center of each patty to make a 1/2-inch-deep indentation.
• Combine the mayonnaise, Sriracha and ketchup in a bowl. Brush the grill with vegetable oil. Grill the patties until marked and cooked through, about 3 minutes per side; top each with a slice of cheese during the last minute of cooking and cover to melt.
• Toast the buns cut-side down on the grill. Serve the patties on the buns; top with the spicy mayonnaise, bacon and lettuce.