We had a great response from the last recipe (Starlight Gardens Spring Salad) that Jay Groton, Executive Chef of Gabrielle’s Restaurant, shared with our readers. So we asked for another one!
This one is inspired by the flavors of Southern California. Chef Jay’s “Inside Sauce” adds a creamy-rich flavor and the crunchy pickles make it. If you have the time, homemade pickles are well worth the effort. If not, skip the pickle-making and substitute with your favorite store-bought. Bon Appetit!
Chef Jay’s So-Cal Burger
8oz. Beef Patty (Chef Jay recommends 90% Lean/10% Fat)
1 center slice sweet Vidalia onion
1 slice romaine lettuce
3 slices Blue Ticket pickles (recipe below)
1 oz. slice sharp cheddar cheese
1 oz. Inside Sauce (recipe below)
1 toasted potato bread roll
3 Tbls. Dijon mustard
1 egg yolk
1.5 ounces Bragg’s Vinegar
1.5 cups 10% oil
Combine items above in a food processor, turn on and add oil in a slow stream until it emulsifies. Then combine mixture with ketchup at a 2 parts sauce to 2 parts ketchup ratio. Season with confectioner’s sugar, lemon juice and chopped cornichons. Season to taste with salt.
Blue Ticket Pickles
5 English cucumbers
Generous Pinch of Salt
1 Tbls of mustard seed
1 Tbls of whole coriander
1 tsp dill (or few sprigs of fresh dill)
1 tsp of crushed red pepper flakes
¼ tsp of turmeric
3 Cups Bragg’s vinegar
2 Cups water
2-½ Tbls salt
1 Tbls mustard powder
1 Tbls garlic powder
4 Tbls sugar
Slice cucumbers and sprinkle a generous amount of salt into a bowl, toss and refrigerate for an hour.
Into a saucepan add mustard seed, coriander, dill, crushed red pepper flakes, turmeric, Bragg’s vinegar, water, salt, mustard powder and sugar. Bring to a boil.
Rinse and strain cucumbers, then fill a sanitized Mason jar (boil prior to pickling) to rim with pickles. Pour boiling liquid to rim of jar. Place and tighten lid. Leave at room temperature until cool.
Store for 3-7 days prior to opening. Refrigerate after opening.