Chef Bernie Kantak
Cowboy Ciao, Scottsdale, Ariz.
Burger
Yield: 12 portions
Ground beef chuck 6 lb.
Salt and pepper as needed
Osso buco, meat removed from bone 1 1/2 lb.
Challah rolls, split 12
Gremolata aioli recipe follows
Gruyere cheese, 1/8-in. slices 12
Red bell peppers, roasted, cut in strips 6 oz.
Arugula 3 oz.
1. Season ground beef with salt and pepper. Make 12 patties, shaping 8 oz. ground beef around 2 oz. osso buco.
2. Grill to medium doneness. Grill rolls, cut sides down.
3. Spread gremolata aioli on roll bottoms; top with burger, cheese, 1/2 oz. peppers and 1/4 oz. arugula.
Note: Kantak’s osso buco recipe can be found at www.foodservice411.com/rimag. Any preparation of it can be used in the burgers; reduce the braising liquid until thick and stir into the finely shredded meat.
Gremolata Aioli
Yield: 1 cup
Egg yolk 1
Anchovy fillet, minced 1
Lemon juice 2 Tbsp.
Garlic, minced 1 1/2 tsp.
Lemon zest, freshly grated 1 tsp.
Lime zest, freshly grated 1 tsp.
Olive oil 3/4 cup
Flat-leaf parsley, minced 1/4 cup
Salt and pepper as needed
Water as needed
Place egg yolk, anchovy, lemon juice, garlic and lemon and lime zests in food processor; process until blended. With motor running, slowly add oil; process until emulsified. Stir in parsley; season with salt and pepper. Thin with water, if necessary.