MIAMI BEACH--Guy Fieri plied voters with free caps emblazoned with his spike-haired "Guy's Burger Joint" logo, in an effort to win the People's Choice award at the Food Network South Beach Wine & Food Festival's Amstel Light Burger Bash, sponsored by Pepsi Light and Allen Bros. Meats. Guy and fellow Food Network maven Bobby Flay were among the 32 chefs from around the country who showed their capability at elevating the lowly Burger to the heights of culinary expression. Although Chef Mark Bucher (his real name!), may have proven the point to a fault with his Wellington Burger topped with Foi Gras, wild mushrooms and caramelized onions. It was my personal favorite and I'll include the recipe at the end of the posting. Chicago chefs Rick Gresh of David Burke's Primehouse, Chicago, Mindy Segal of Hot Chocolate and Ryan LaRouche of NoMi Kitchen, also of Chicago, showed they cold throw down with the best, including New York's eponymous Masahara Morimoto of Morimoto's, and, of course, Food Network's Rachel Ray, who spent the night sampling the competition while her husband helmed burger-slinging operations at her food stand. Once gain, Godiva Chocolates provided the piece de' resistance, along with hearty scoops of Mocha Almond Gelato from Bryan Petroff & Doug Quint's Big Gay Ice Cream. A handful of lucky patrons got to sample the burger creations in advance of the feeding frenzy crowd at a VIP Reception hosted by Rachel Ray to benefit her Yum-o! Foundation that feeds hungry kids and funds food education and scholarships.
2 lbs. of ground beef (50 percent 80/20 chuck, 50 percent sirloin)
1 white onion, diced
1 red onion, diced
4 cups of mushroom, chopped
3 garlic cloves, minced
2 Tbs of fresh thyme
2 Tbs of fresh rosemary
1/2 cup of duck pate
2 Tbs of dijon mustard
4 brioche sesame seeded buns
1/4 cup of blue cheese
Method of Preparation:
-Begin by shaping the burger pattie. Chef Mark says to mark a small dimple in the center so the meat does not shrink while cooking.
-Then, season the meat with salt, pepper, and an all spice blend and grill.
-Next, prepare the wellington topping. In a hot pan, add clarified butter and sauté white and red onion and season with salt and pepper. Also, toss in mushrooms, garlic, thyme, rosemary, duck pate and dijon mustard.
Make sure to toast the buns. Then, at the restaurant they spread their mojo sauce and add blue cheese, the burger meat and wellington topping. You can also serve a side of sweet potato fries.