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Celeb Chef Richard Blais Designs a Burger Just for Maxim

The Top Chef alum’s “In & Haute” burger is a fat, meaty handful of heaven.

When the winner of Top Chef: All-Stars says he wants to custom-create a burger recipe for you, the answer is always, “Yes, please, the faster the better.” And that is how the exclusive Maxim “In & Haute” burger designed by chef Richard Blais came to be. Make it at home using Richard’s recipe below and don’t forget to chase it with a beer. Like men do.

 

The Maxim “In & Haute” Burger

(Yield: 4 burgers)

 

 

The Patty:

  • 1 ¼ lb. of ground brisket
  • 8 oz. ground chuck
  • 10 oz. ground short rib

 

Procedure:

  1. Mix the ground meat together, and portion into eight 5 oz. balls.
  2. Form the balls into patties and keep cold.

 

 

The Special Sauce:

(Yield: Approximately 3 cups)


Ingredients:

  • 1 cup dukes mayonnaise
  • 1 cup ketchup
  • 2 tbsp. hot sauce
  • ¼ c cornichons, minced
  • 2 tbsp. parsley, minced
  • 2 tbsp. Worcestershire sauce
  • 2 tbsp. fish sauce

 

Procedure:

  1. In a large mixing bowl, combine all ingredients until homogenous. Cover and store in refrigerator.

 

 

The Caramelized Onions:

Ingredients:

  • 2 large yellow onions, sliced
  • 3 tbsp. butter
  • 1 tbsp. sugar
  • Salt and pepper to taste

 

Procedure:

  1. In a large sauté pan over medium-high heat, melt the butter and sauté the onions until translucent, then drop heat down to medium and caramelize slowly for about 15 to 20 minutes.
  2. Once they become golden brown, add the sugar, salt and pepper, and continue to cook for another five minutes, then remove from heat and cool. Reserve.

 

 

The B&B Pickled Jalapeños

Ingredients:

  • 4 jalapeños, cut into ¼ inch rounds
  • ¾ cup kosher salt
  • 1 qt. cider vinegar
  • 2 cup sugar
  • 1 cup water

 

Procedure:

  1. Cover the sliced jalapenos with the salt and let sit for 30 minutes.
  2. Rinse the peppers in cold water until none of the salt flavor remains. Strain, reserve.
  3. Dissolve the sugar into the water and remove from heat and pour into a container with the vinegar, chill.
  4. Once the liquid has cooled, pour over the peppers and let sit for 30 minutes, minimum.

 

 

To Finish:

  • 4 good quality hamburger buns, preferably Brioche
  • 8 slices of American cheese
  • 1 cup yellow mustard
  • 8 slices of tomato
  • 4 pieces of leaf or Bibb lettuce
     

Procedure:

  1. On a griddle, flat top, or sauté pan, season the patties with salt and pepper and sear the patties on both sides. Then smear 1 tbsp. of mustard over each patty, and finish cooking in the mustard until just cooked through.
  2. Once cooked, place a slice of cheese over each patty and allow cheese to melt.
  3. Toast both sides of the hamburger buns until golden brown.
  4. On the bottom bun smear a generous layer of the special sauce, followed by a piece of lettuce, then two slices of tomato.
  5. Stack two of the patties together and place on top of the tomato, followed by the onions, and top it with the pickled jalapeños and the top bun.
  6. Serve with a cold Amstel Light and enjoy!
     

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