RECIPE: Father's Day burger and IPA chimichurri

- Jeremy McMillan, executive chef of Michael Mina's Bourbon Steak at the Fairmont Scottsdale Princess, stopped by AZAM to share his recipe for a special Father's Day burger and IPA.

Bourbon Steak Father's Day Burger
Yield: 4 each
Prep time: 1 hour
Total time: 1 hour of total time
Difficulty Level: Easy

Bourbon Onion Jam
2 onions, sliced
2 shots of bourbon, one for the onions, one for Dad
1/8 cup butter
1TBS Dijon mustard
1/2 tsp salt
½ tsp cracked pepper

Heat a pot over medium heat. Add the butter and melt. Add the onions and the salt and stir to combine. Allow the onions to slowly cook for an hour until very dark and sweet  every four or five minutes or so stir the onions and scrape the build up on the bottom of the pot to remove the caramelized sugars. When the onions are a deep mohagany color, add the bourbon and stir to break up the last of the build up on the bottom of the pot. Reduce the liquid until dry.  Remove from the heat. Stir the pepper and mustard in and mix well. Store room temperature until ready to serve.

Father's Day Burger
2lbs Ground Beef, 80/20 ( protein to fat ratio )
1 tomato
4 slices of aged cheddar
1 cup of Bourbon Onion Jam ( from the recipe above )
2TBS Mayo
4 pieces of Fresh, crisp lettuce
½ cup Dill Pickle Slices
4 Soft burger buns

Heat your grill or pan over medium high heat. Season the burger liberally on both sides with salt and pepper. Press a small thumb print into the  center of the burger on the bottom side ( this prevents the burger from cupping while cooking and will keep the bottom flat ).  Cookt eh burger to it's desired temperature  turning every minute to allow the meat to cook evenly. Finish the burger with the cheese and onion jam to melt and heat for the final minute. Dress the bun with the mayo, top with the lettuce and then the burgers, then the tomatoes and pickles and serve hot.

IPA Chimichurri
Yield: 8-10 portions
Prep time: 20 minutes
Total time: 20 minutes of total time
Difficulty Level: Easy
IPA Chimichurri
2 cloves garlic, minced
2 TBS Cascade Hops
1/8 cup Distilled White Vinegar
½ Cup Corn or Vegetable Oil
1/2 tsp salt
½ tsp red pepper flake
1 bunch of Italian Parlsey, chopped
2 TBS dried Oregano

In a small sauce pot bring the vinegar to a simmer. Turn off the heat and stir in the hops, let cool for 10 minutes and then strain and cool. Separately, in a small bowl combine the remaining ingredients and whisk to mix thoroughly. Drizzle in the vinegar, to taste, until the flavor of the vinegar and bitterness become reminiscent of a hoppy, American IPA Style Beer. Store at room temperature until ready to serve. Serve over a freshly grilled steak or Roasted Chicken.

(CHEF'S NOTE) If hops are not available, some specialty markets now carry IPA Vinegars, which are pre-infused and ready to use straight from the bottle.

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