The Black & Green

A $10,000 Burger Recipe :: Submitted by Andrew Casale, chef/event coordinator, univ. of st. Thomas Dining service, Maplewood, MInN.

by C&RB Staff (editor@clubandresortbusiness.com)
July 2008
 

Chef Andrew Casale, formerly a chef at The Owatonna (Minn.) Country Club and Hazeltine National Golf Club in Chaska, Minn., and currently Chef and Event Coordinator for the University of St. Thomas in St. Paul, Minn., took the top prize in the 2008 Cargill Meat Solutions’  TNT™ Top Burger Challenge for his creation, “The Black & Green” 

 
The Black & Green
Yield: 1 burger

Amt    Ingredient
5.4 oz.        TNT™ burger patty
1 slice    provolone cheese
1 each    ciabatta bun
as needed    butter, softened
1 tbsp.    Green Tapenade (recipe below)
1 tbsp.    Black Tapenade (recipe below)
3 leaves    romaine hearts
2 halves    oven-dried tomato (recipe below)
1 oz.    pancetta bits (recipe below)
as needed    chive-infused oil (recipe below)
as needed    chive mayo (recipe below)

Procedure:
• On a charbroiler, cook TNT™ burger patty to an internal temp of 160°F. Add cheese just as burger is done.
• For the bun, butter and cook on a flat griddle. This should be done as the burger is cooking. Note: For presentation purposes, make sure when you cut the bun in half, both sides are of equal thickness.
• Assembly:  When bun is golden, spread half green tapenade and the other half with black tapenade. Make sure that the tapenade is spread evenly edge-to-edge on bun. Arrange buns side-by-side in center of plate; place cheeseburger in between, overlapping half of each bun. Top the burger with romaine, tomatoes and pancetta. To garnish, drizzle plate with chive oil, skewered black and green olive and two whole chives. Serve side of chive mayo.

For Green Tapenade: In a food processor, combine 1 cup green olives with pimentos, 2 tbsp. chive oil, 2 tbsp. mayonnaise, 1/2 cup fresh parsley (packed), 1/4 cup yellow pepper rings, 1 tsp. fresh cracked pepper. Process until the consistency of whole grain mustard.

For Black Tapenade: In a food processor, combine 1 cup kalamata olives, 2 tbsp.     olive oil, 1 tbsp. capers, 2 tbsp. chopped fresh parsley, and 1/2 cup sun-dried tomatoes in oil. Process until the consistency of whole grain mustard.

Oven-Dried Tomatoes: Cut 16 Roma tomatoes in half, length-wise. Scoop out seeds with spoon. Drizzle with olive oil and salt. Arrange tomatoes on a rack and bake at 225°F for 1 3/4-2 hours. When done, drizzle with olive oil and salt.

Chive-Infused Oil: Combine 1 cup good olive oil and 1 cup packed fresh chives in high-speed blender until bright green. Strain through cheesecloth or coffee filter.

Pancetta Bits: Dice 2 lbs. of pancetta (1/4-inch dice). In a sauté pan on low heat,  cook diced pancetta until crispy.

Chive mayonnaise: 1 cup mayonnaise, 1 tbsp. chive oil. Mix until well-combined.