Six Burger Toppings in Six Minutes

by Rachael Ray Show Staff 3:00 AM, May 23, 2012

Aired May 23, 2012

Serves HASH(0x3acc2e8)
Marc Murphy's Burger Topping Recipes
Chipotle and Scallion Ketchup
1 cup ketchup
1 teaspoon cracked black pepper
2 scallions, thinly sliced
1/2 teaspoon salt
2 chipotles, chopped
Juice of 1 lime
Whipped Gorgonzola with Toasted Pine Nuts
2 1/2 tablespoons chopped toasted pine nuts
1 1/2 cups triple cream gorgonzola, at room temperature
1/4 cup heavy cream
1 tablespoon chopped parsley
1 1/2 teaspoons cracked black pepper
1 teaspoon salt
Aleppo Aioli with Capers and Lemon
2 egg yolks at room temperature
3 teaspoons roasted garlic
Juice and zest of 1 lemon
1 teaspoon Dijon mustard
1 cup olive oil
2 tablespoons chopped capers
1 1/2 tablespoons chopped parsley
4 teaspoons Aleppo pepper
1 teaspoon salt
1 teaspoon black pepper
Josh Capon's Burger Topping Recipes
Caramelized Onion and Bacon Jammy Jam
12 strips thick-sliced bacon
4 Spanish onions, cut into half-inch dice
Salt and pepper
Canola oil
1 tablespoon white wine vinegar
1 sprig of thyme
Avocado Relish
2 avocados, crushed
1/2 red onion, diced
1/4 cup fresh cilantro, chopped
Juice of 1 lemon
Juice of 1 lime
1 jalapeo, seeded and diced
Salt and pepper
Tzatziki Sauce
1 large cucumber, cut into small dice
1/2 red onion, cut into small dice
1 ounce dill sprigs, finely chopped
6 ounces sour cream
8 ounces yogurt
1 tablespoon red wine vinegar
1 tablespoon salt
Black pepper
Juice of 1 lemon
Bonus Topping from Executive Chef Josh Capon
Charred Red Onions
4 red onions
4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
Salt and pepper

For the Chipotle and Scallion Ketchup:

Combine all ingredients in a bowl and mix together.

For the Whipped Gorgonzola with Toasted Pine Nuts:

Toast pine nuts in 350F degree oven for 6 minutes until golden brown. Let cool and chop.

Mix gorgonzola and heavy cream in a bowl. Add chopped parsley, pepper, salt and toasted pine nuts, and fold together.

For the Aleppo Aioli with Capers and Lemon:

In a mixing bowl, add the egg yolks, roasted garlic, lemon juice and Dijon mustard and whisk together. Once combined, slowly whisk in olive oil. Add chopped capers, lemon zest, parsley, Aleppo peppers, salt and pepper.

For the Caramelized Onion and Bacon Jammy Jam:

Cut bacon into 1/4-inch lardons and render over low heat with a 1/4 cup of water for 20-25 minutes, or until bacon is crispy. Remove the bacon and place on a paper towel-lined plate to absorb any excess grease. Reserve the fat for cooking the onions.

Sweat onions over low heat in a medium saucepan with 2 tablespoons bacon fat and 1 tablespoon canola oil for 20-25 minutes, until onions are translucent and lightly caramelized. Remove onions from pan and reserve for later use.

In a food processor, pulse bacon lardons until they reach a coarse consistency. Fold chopped bacon into caramelized onions, add white wine vinegar and steep 1 sprig of thyme in bacon jam. Season to taste after preparing bacon jam as the bacon will lend a good amount of saltiness to the jam. Remove thyme when reheating.

For the Avocado Relish:

Scoop out avocados and mash in mixing bowl. Add all ingredients and season with salt and pepper.

Set aside covered in refrigerator until use.

For the Tzatziki Sauce:

Combine all ingredients in a large bowl and mix.

For the Charred Red Onions:

Cut onions in half and toss with olive oil and vinegar; season with salt and pepper.

Place on a baking sheet in a 350F oven for 1 hour or on a grill. Remove, let cool; cut into coarse pieces and set aside.