The Chef

Restaurants

Meals

Drinks

Restaurants›The Alchemist New York Street›Festive Burger Recipe

Festive Burger Recipe

Name: The Alchemist New York Streets FESTIVE BURGER Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: American
Ingredients: 400 g ground beef (80/20); 200 g ground pork; 75 g grated apple (preferably granny smith); 30 g finely chopped shallot; 1 tbs Worcestershire sauce; 1.5 tsp fine sea salt; 1 tsp freshly ground black pepper; 2 tbs vegetable oil (for smashing); 8 cloves garlic cloves; 120 ml olive oil; 200 g mayonnaise; 1 tbs lemon juice; 0.5 tsp salt; 0.25 tsp black pepper; 200 g streaky bacon, chopped; 1 large yellow onion, finely chopped; 50 g brown sugar; 2 tbs apple cider vinegar; 1 tbs maple syrup; 60 ml water; 0.5 tsp black pepper; 1 large large onion, cut into 1/2-inch rings; 80 g all-purpose flour; 20 g cornstarch; 0.5 tsp baking powder; 180 ml cold sparkling water; 0.5 tsp salt; 1000 ml vegetable oil (for frying); 8 pcs mini pork sausages (cocktail sausages); 1 sheet puff pastry sheets

Inspired by The Alchemist New York Street

Time2h

Serves4

Smashed beef and pork & apple patty, confit garlic mayo, bacon jam, onion ring, pig in blanket, dipping jus, festive fries

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Patties

14 1/8 oz (400 g) ground beef (80/20)

7.05 oz (200 g) ground pork

2 2/3 oz (75 g) grated apple (preferably granny smith)

1.06 oz (30 g) finely chopped shallot

1 tbs Original Worcestershire Sauce

1 1/2 tsp fine sea salt

1 tsp freshly ground black pepper

2 tbs vegetable oil (for smashing)

Confit Garlic Mayo

8 cloves Garlic cloves

1/2 cup (120 ml) olive oil

7.05 oz (200 g) Mayonnaise

1 tbs ReaLemon lemon juice

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Bacon Jam

7.05 oz (200 g) streaky bacon, chopped

1 large yellow onion, finely chopped

1 3/4 oz (50 g) Brown sugar

2 tbs Apple cider vinegar

1 tbs maple syrup

1/4 cup (60 ml) water

1/2 tsp black pepper

Onion Ring

1 large large onion, cut into 1/2-inch rings

2.82 oz (80 g) 00 bread flour

0.71 oz (20 g) Cornstarch

1/2 tsp Baking powder

3/4 cup (180 ml) cold sparkling water

1/2 tsp Celtic sea salt

4 1/4 cup (1000 ml) vegetable oil (for frying)

Pig in Blanket

8 pcs mini pork sausages (cocktail sausages)

1 sheet puff pastry sheets

1 large egg (for egg wash)

1/3 oz (10 g) flour (for dusting)

Dipping Jus

1 1/4 cup (300 ml) beef stock

1/4 cup (60 ml) Red wine

1 tbs Aged balsamic vinegar

0.71 oz (20 g) Unsalted butter

2 sprigs fresh thyme

1 small shallot, finely chopped

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Festive Fries

1 1/3 lb (600 g) russet potatoes, cut into fries

2 tbs olive oil

1 tsp fresh rosemary, finely chopped

1.06 oz (30 g) parmesan, finely grated

1 tsp Celtic sea salt

1/2 tsp black pepper

Assembly & Buns

4 pcs burger buns (brioche or potato), toasted

0.71 oz (20 g) butter (for toasting)

4 pcs cheddar slices

4 pcs Lettuce leaves

Method

Patties

Make patty mix

In a large bowl, combine ground beef and ground pork. Add grated apple, finely chopped shallot, Worcestershire sauce, salt, and black pepper. Mix gently with your hands until just combined — avoid overworking to keep the patties tender.

Portion patties

Divide the mixture into 4 equal portions (about 150 g each). Form loose balls without packing tightly; patty will be smashed on the griddle.

Cook smashed patties

Heat a heavy skillet or griddle over high heat until smoking. Add 1/2 tablespoon vegetable oil per patty area. Place one meat ball on the hot surface and immediately press down firmly with a metal spatula or burger press to about 1/4-inch thickness. Season the exposed top with a pinch of salt and pepper. Cook 2–3 minutes until deep brown and crispy, then flip, add a slice of cheddar, and cook 1–2 minutes more until cheese melts and internal temperature reaches 71°C (160°F). Repeat for remaining patties. Keep cooked patties loosely tented with foil.

Confit Garlic Mayo

Confit garlic

Place whole peeled garlic cloves and olive oil in a small saucepan. Simmer gently over very low heat (just below simmer) for 25–30 minutes until cloves are soft and lightly golden. Do not let oil boil. Remove from heat and let cool slightly.

Make mayo

Mash the confit garlic cloves into a paste with a fork, then whisk into mayonnaise with lemon juice, salt, and black pepper. Adjust seasoning to taste. Chill until assembly.

Bacon Jam

Cook bacon

In a medium skillet over medium heat, add chopped bacon and cook until fat renders and pieces are crisp, about 8–10 minutes. Remove about half the fat from the pan, leaving enough to sauté onion.

Finish jam

Add the finely chopped onion to the skillet and cook until soft and translucent, about 6–8 minutes. Sprinkle in brown sugar, pour apple cider vinegar, maple syrup, and water. Reduce heat to low and simmer, stirring occasionally, until mixture is thick and jammy, about 10–12 minutes. Taste and season with black pepper. If desired, pulse briefly in a food processor for a smoother jam. Keep warm or refrigerate; reheat gently before using.

Onion Ring

Prepare batter

Combine flour, cornstarch, baking powder, and salt in a bowl. Whisk in cold sparkling water until a smooth batter forms. Batter should be thick enough to coat rings but still fluid—adjust with a little more water if too thick.

Fry rings

Heat vegetable oil in a deep pot to 180°C (350°F). Separate onion into rings, dust lightly with flour, then dip into batter, allowing excess to drip off. Fry a few rings at a time until golden and crisp, 2–3 minutes. Drain on paper towels and keep warm in a low oven while you cook remaining rings.

Pig in Blanket

Assemble

Preheat oven to 200°C (400°F). Lightly flour a work surface and roll out puff pastry. Cut pastry into 8 strips wide enough to wrap the mini sausages. Wrap each sausage with a strip of pastry, sealing edge with a little beaten egg. Place on a baking sheet lined with parchment.

Bake

Brush each wrapped sausage with egg wash. Bake for 12–15 minutes until pastry is puffed and golden. Keep warm.

Dipping Jus

Sauté shallot

In a small saucepan over medium heat, melt half the butter and sauté the finely chopped shallot until translucent, about 2–3 minutes.

Make jus

Add red wine and bring to a simmer, reducing by half. Add beef stock, balsamic vinegar and thyme sprigs. Simmer until slightly reduced and concentrated, about 10–12 minutes. Remove thyme, whisk in remaining butter off the heat to slightly thicken and gloss the jus. Season with salt and pepper. Keep warm for serving.

Festive Fries

Prepare fries

Preheat oven to 220°C (430°F). Toss cut potatoes with olive oil, chopped rosemary, salt and pepper. Spread in a single layer on a baking sheet lined with parchment.

Roast & finish

Roast for 30–35 minutes, turning once, until crispy and golden. Remove from oven, immediately toss with grated Parmesan and adjust seasoning. Keep warm.

Assembly & Serving

Toast buns

Butter the cut sides of the buns and toast in a skillet or oven until golden.

Build burger

Spread a generous layer of confit garlic mayo on the bottom bun. Place lettuce, then the smashed beef-pork patty with melted cheddar. Spoon a tablespoon of warm bacon jam over the patty. Top with a crispy onion ring, then place a pig-in-blanket on top of the ring (or alongside if it won’t fit). Spread a little mayo on the top bun and close.

Serve

Plate the burgers with festive fries and a ramekin of dipping jus. Offer extra bacon jam and confit garlic mayo on the side for dipping. Serve immediately while hot.