Saturday marks the start of National Hamburger Month, and Iron Hill Brewery is taking it to a whole new level! The restaurant is celebrating the holiday everyday of the month, with different burgers available each day. Here are 4 recipes to get you started!
Tijuana Burger guacamole, tomato, bacon, pepper-jack cheese, ancho-honey mayonnaise
1. Slice onion into 1/4 inch slices. 2. Dice onion with hand dicer and rinse under cold water. 3. In large stainless steel mixing bowl, add avocados, lime juice, and kosher salt. Using a potato masher, mash ingredients together. 4. In a small bowl, mix together tomatoes, jalapenos, garlic, onion, and cilantro. Add to the large stainless steel mixing bowl. 5. Check salt and lime juice. If this batch is around for the next day, check the salt and lime juice again. Very important!! 6. Transfer to clean gallon container. Place wax paper or plastic wrap over the top and press down so that there is no air between it and the guacamole to ensure that oxidation does not occur. Cover, label, date and refrigerate.
Ancho-Honey Mayonnaise Ingredients:
1 cup Mayonnaise 1 oz. Honey 1 Tbsp. Lime juice 1 Tbsp. Ancho powder (sifted)
Directions:
1. In a large stainless steel mixing bowl, whisk together honey, mayonnaise and lime juice until mixed thoroughly. 2. Sift ancho powder into stainless steel bowl with other ingredients and continue to whisk until fully incorporated. 3. Transfer to clean container. Cover, label, date and refrigerate.
Hang Ten Burger Maui onion marmalade, bacon, smoked Gouda cheese
Maui Onion Marmalade Ingredients:
1. In rondo, heat oil on high heat. Add onions and reduce to medium heat. Stir often to ensure even cooking and even brown color. 2. Deglaze with sherry wine. 3. Add sugar, red wine vinegar, honey and season with salt and pepper. 4. Increase heat and bring to a boil. 5. Reduce to a simmer and cook for 20 minutes. 6. Spread on a sheet pan and place on rolling rack to cool to room temperature. 7. Transfer to clean gallon container. Cover, label, date and refrigerate in walk-in.
BBQ Burger fried onion rings, provolone cheese, honey-barbecue sauce
Honey Barbeque Sauce Ingredients:
1. In large stainless steel mixing bowl, blend ingredients thoroughly. 2. Transfer to clean container, label, date and refrigerate in walk-in.
Vermont Burger Cabot cheddar cheese, maple glaze, smoked bacon
Maple Glaze Ingredients:
1. Combine all ingredient in a metal mixing bowl and whisk until fully incorporated.
Tijuana Burger guacamole, tomato, bacon, pepper-jack cheese, ancho-honey mayonnaise
- 3 Avocados
- 1 oz. Lime Juice
- .5 tsp. Kosher Salt
- 2 oz. Diced Plum Tomatoes
- 1 Tbsp. Minced Jalapeno
- .5 tsp. Minced Garlic
- 1.5 oz. Diced Spanish Onion
- 1 Tbsp. Minced Cilantro
1. Slice onion into 1/4 inch slices. 2. Dice onion with hand dicer and rinse under cold water. 3. In large stainless steel mixing bowl, add avocados, lime juice, and kosher salt. Using a potato masher, mash ingredients together. 4. In a small bowl, mix together tomatoes, jalapenos, garlic, onion, and cilantro. Add to the large stainless steel mixing bowl. 5. Check salt and lime juice. If this batch is around for the next day, check the salt and lime juice again. Very important!! 6. Transfer to clean gallon container. Place wax paper or plastic wrap over the top and press down so that there is no air between it and the guacamole to ensure that oxidation does not occur. Cover, label, date and refrigerate.
Ancho-Honey Mayonnaise Ingredients:
1 cup Mayonnaise 1 oz. Honey 1 Tbsp. Lime juice 1 Tbsp. Ancho powder (sifted)
Directions:
1. In a large stainless steel mixing bowl, whisk together honey, mayonnaise and lime juice until mixed thoroughly. 2. Sift ancho powder into stainless steel bowl with other ingredients and continue to whisk until fully incorporated. 3. Transfer to clean container. Cover, label, date and refrigerate.
Hang Ten Burger Maui onion marmalade, bacon, smoked Gouda cheese
Maui Onion Marmalade Ingredients:
- 1 oz Blended oil
- 3 Cups Maui onions (julienned)
- 2 oz Granulated Sugar
- 2 oz Sherry wine
- 2 oz Red wine vinegar
- 2 oz Honey
- To taste Salt and pepper mix
1. In rondo, heat oil on high heat. Add onions and reduce to medium heat. Stir often to ensure even cooking and even brown color. 2. Deglaze with sherry wine. 3. Add sugar, red wine vinegar, honey and season with salt and pepper. 4. Increase heat and bring to a boil. 5. Reduce to a simmer and cook for 20 minutes. 6. Spread on a sheet pan and place on rolling rack to cool to room temperature. 7. Transfer to clean gallon container. Cover, label, date and refrigerate in walk-in.
BBQ Burger fried onion rings, provolone cheese, honey-barbecue sauce
Honey Barbeque Sauce Ingredients:
- 1 Cup Your favorite bbq sauce
- 1 oz Honey
1. In large stainless steel mixing bowl, blend ingredients thoroughly. 2. Transfer to clean container, label, date and refrigerate in walk-in.
Vermont Burger Cabot cheddar cheese, maple glaze, smoked bacon
Maple Glaze Ingredients:
- 1 oz Maple syrup
- 1 tsp Dijon mustard
- .25 tsp Sherry vinegar
- pinch Black pepper
- pinch Kosher salt
1. Combine all ingredient in a metal mixing bowl and whisk until fully incorporated.
