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Burger Condiments

Burger Condiments

By:

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Rating (5.0000)
  • Prep Time:
  • Cook Time:
  • Difficulty: medium
  • Serves: 10

Description

These two go awesomely with burgers. They're not difficult to make at all (it's just a bit tiring to whisk the sabayon), but really make a world of difference. Both recipes make enough for the amount of burgers in my recipe. Each burger can be topped with about a tablespoon of each (but don't be too greedy or it'll slush about and be too messy).

Ingredients

##Truffle Sabayon
2 egg yolks (at room temp)
1 tsp white truffle oil
4 tsp white wine (at room temp)
fine crystal sea salt & finely ground white pepper
20g butter (softened, but not liquid)

##Onion Gravy
1 large white onion, finely sliced (slices should be about 2-3mm thick)
3 tbsp balsamic vinegar
olive oil
10g butter (softened)
sea salt & freshly ground black pepper
30ml chicken stock

Preparation

White Truffle Sabayon
1. Place the egg yolks and white wine in a metal bowl (that can fit atop a small saucepan of barely simmering water). Whisk together until pale and frothy.
2. Place the bowl onto a saucepan of simmering water, and continue whisking for about 2-3 minutes until the entire mixture is evenly coloured (the froth should no longer be paler than the liquid part).
3. Add the butter in, 10g at a time, whisking throughout. Keep whisking for another 5 minutes or so, until the mixture thickens to the texture of a custard. (The egg should have thickened, but it should NOT look scrambled! If it does, this means it's overcooked already - i.e. the heat was too high/you've cooked it for too long.)
4. Remove the egg mixture from the heat, and whisk in the truffle oil, then season lightly with salt and pepper.

Notes: If you want to serve this cold, you need to then place it over a bowl of iced water and whisk it until it cools down. Otherwise, whisk it until it cools to room temperature, then set it aside until you're ready to use it. If needed, it can be heated up over a bain marie again (but be careful that you don't overcook it or the eggs will scramble).

Onion Gravy

1. Put a dash of olive oil (to temper the butter), and a pat of butter into a small saucepan. Heat over medium heat, swirling the pan, until the butter has melted and started to foam.
2. Add the onions in, and cook gently for about 10 minutes, stirring occassionally. Season lightly with salt and pepper.
3. Turn the heat up to high, then add in the balsamic vinegar. Be careful, as it might spit and sizzle. Reduce it until almost all the liquid has evaporated (the onions should look really mushy and jammy by now).
4. Add in the chicken stock, then stir well and reduce by about 2/3. Remove from heat and set aside until ready to use.

Enjoy! :)

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Reviews

Phrosty
8/08/12

star_onstar_onstar_onstar_onstar_onPhrosty says:

I just tried these and both were outstanding.

worldpeas
8/08/12

star_onstar_onstar_onstar_onstar_onworldpeas says:

words cannot express how much i love caramelized onions on a burger. YUMMY!

Judy2
8/08/12

star_onstar_onstar_onstar_onstar_onJudy2 says:

Ooooh!
...

Oooooooh!!!

rachel2
8/08/12

rachel2 says:

@tellecoin: that has got to be the cutest proposal yet!

@yongfook: yeah, awesome (relatively) cheap way to add that flavour and aroma. :)

yongfook
8/08/12

star_onstar_onstar_onstar_onstar_onyongfook says:

ooooooh truffle oil....

telliecoin
8/08/12

star_onstar_onstar_onstar_onstar_ontelliecoin says:

rachel I know this wouldn't be the first offer but.. *scuffs feet* will you marry me *blush*

rachel2
8/08/12

rachel2 says:

@tommy: yea it's brilliant with sausages and mash, toad in a hole and all those things too. :) do give the truffle sabayon a go one day! just keep the heat as low as possible, and if it seems to get a bit scrambley-looking, have a bowl of iced water nearby to dunk it into to cool down immediately.

tommy1
8/08/12

star_onstar_onstar_onstar_onstar_ontommy1 says:

Onion gravy looks great. I'll try it with some sausages and mash. The truffle sabayon, though, sounds a bit too daunting for me, I know I'll scramble the eggs.

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