Hamburguesas with black Garlic Jam & Pineapple Pico de Gallo
Beef Primal Blend • Pico de Gallo • Clean ingredient recipes • Amaranth Whole Foods Market
Recipe from Tristan Guilbeault
Dietary Restrictions: Nut-free, can be made gluten-free, can be made lactose-free, keto
Total Time: 50 minutes | (Preparation): 20 minutes | (Cooking): 30 minutes
Yields: Makes 5 burgers
Hamburguesas
Ingredients
1lb Ground Beef (we recommend Gemstone Grass Fed or our Amaranth Primal Beef Blend 10% or 30%)
2 tbsp Beef Tallow, Optional for added fat (we recommend High-vibe Health,Bo&Marrow)
1 Egg
1⁄4 cup organic old-fashioned Rolled Oats (we recommend Bob’s Red Mill, Stoked Oats)
1 tbsp Onion powder
2 tbsp Kozlik’s BBQ sauce
2 tsp Garlic powder
2 tsp Paprika
2 tsp ground Cumin
1 tsp Black Pepper
1 tsp Oregano
1⁄2 tsp Simply Organic Chipotle
1⁄2 tsp Salt
Pineapple Pico De Gallo
● 1⁄4 Pineapple, diced
● 1⁄2 Red Onion, diced
● 2 on the vine Tomatoes, diced
● 1⁄2 bunch Cilantro, chopped
● 1 Lime, juiced
● Salt to taste
Black Garlic Jam
● 1 tbsp Olive Oil
● 2 oz Forage and Farm Black Garlic, separated from skins
● 1⁄4 cup Water
● 1 tbsp Balsamic Vinegar
● 1 tbsp Butter
● 1⁄2 Red Onion, sliced crosswise
● 2 tsp Maple Syrup (we recommend Uncle Lukes, Carricks Bro)
● 1⁄2 tsp Salt
Garnish
● Silver Hill’s Bakery Sesame Seed Hamburger Buns
● Lettuce
● Havarti cheese with Jalapeno or Habanero Havarti Cheese
These come together faster than you'd expect, and the whole process is genuinely fun, especially if you have people helping (or just watching and stealing chips).
Instructions
1. To make the black garlic jam, begin by taking the skin of the red onion and slicing it in half. Reserve half for the salsa later on, and slice the onion crosswise (the length of the onion). Set a small pot on medium heat with 1 tablespoon of neutral oil. Add the onions and let them fry for 15-20 minutes, they should have begun to char but not have completely changed colour. Reduce the heat to medium-low and add the 1⁄4 cup of water, cover with a lid. Let this cook for 5 more minutes or until all the water has evaporated and the onions are just frying in the oil. Now the onions should be almost golden in colour. Take the lid off and add the butter, maple syrup, balsamic vinegar and salt. Let the sugars caramelize for 2-3 minutes, then add the cloves of black garlic. Turn the heat off completely and add the lid once again. Once slightly cooled, the jam may be lightly mashed with a fork or hand-blended for a smoother texture. Add to a container and set in the fridge.
2. Make the burgers, add all ingredients into a bowl and mix well using your hands. Mix until the spices and fat are well incorporated. Portion them into 4oz balls and set aside. If you do not have a scale, just eyeball them; you will get 5 balls from 1lb of ground beef. To flatten the patties, cut two pieces of parchment paper that fit over two medium-sized plates, then take a portioned ball and place it between the two plates covered with paper. Press down on top of the plate to flatten the patty to your desired thickness. I like a happy medium around 1⁄4 inch.
3. Make the salsa. Dice the two tomatoes, remaining onion, 1⁄4 of a pineapple and 1⁄2 bunch of cilantro. Add all to a bowl and season liberally with salt as well as the juice of 1 lime. Set aside.
4. Make the burgers. Fire up a BBQ on high heat, let it warm up with the lid on, then take it off and add the burgers. Reduce the heat to medium and then watch for flare-ups, rotate the burgers after 2-3 minutes, then flip after 4-5. Cook until nicely coloured but still juicy, reduce the heat to low, then add slices of cheese and close the lid of the BBQ. After 2-3 minutes, the cheese will be melted. Don’t forget to toast those buns!
*To pan-fry the burgers, add 2 tsp oil or beef tallow to a pan on medium heat. Once hot, add the patty and let it fry for 2-3 minutes, then flip, cook for 2 more minutes, then add the cheese. Turn off the heat and cover with a lid. Once melted, the burger is ready.
5. To assemble the burgers, add mayo to the bottom bun, followed by lettuce, then the patty, add a heaping tablespoon of fresh salsa on top and finish off by adding the black garlic jam to the top bun. If you want to get really crazy with it, add some of those tortilla chips into the actual burger or just enjoy them on the side. Enjoy this delicious Mexican-inspired burger!
Best Fat Ratio
80/20 is often ground chuck, 85/15 is often ground round, and 90/10 is usually ground sirloin. The leaner the meat the drier it will be and the faster it will overcook. There can be a range of reasons why people would prefer more or less fat. Personally, I like 20-25% fat to provide extra flavour and moisture to the beef. Chuck also has more flavour as it is a tougher muscle, while sirloin and beef round have less. Amaranth also carries an ancestral blend from Gemstone Grass Fed beef with 10%-30% organ meats, these tend to have more flavour and work well for burgers. Use whatever you like based on your preferences!
Secret Ingredient
There are lots of factors that contribute to a good burger, one of the most important is the seasoning. I worked at a cafe in high school and I was always curious about what made the burgers so darn tasty. High-quality beef was a given but it wasn’t until I made the mix that I realized what it was. The answer is barbeque sauce! Bringing smoky, sweet and savoury notes to the burger, a good BBQ sauce should be packed with flavour; just like this Kozlik’s BBQ sauce from Ontario. The mustard seeds provide a nice little pop as well.
STORAGE
Extra pineapple pico de gallo may be eaten with tortilla chips and is good for up to five days stored in the fridge. Black garlic jam will last up to 2 weeks in an airtight container in the fridge.