Show notes
This week, we’re taking a short break from our regularly scheduled episode to bring you a bonus cookalong featuring our partner at Martin’s Famous Potato Rolls. Join host, Kappy, in his kitchen (and at the grill) as he cooks up a burger he created for Martin’s called, “That Spicy Burger, on a Big Marty Roll with Wicked Pickle Chips, Calypso Sauce and Provolone Piccante Cheese.” He’ll walk you step-by-step through the recipe in real time, so you can join him and cook-along from your own kitchen (and grill). Go to beyondtheplatepodcast.com or check out the episode notes in your podcast player to get the full recipe. Cook. Eat. Repeat.
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That Spicy Burger, on a Big Marty Roll with Wicked Pickle Chips, Calypso Sauce and Provolone Piccante
INGREDIENTS:
Cajun Spice: (makes about 1 cup)
1/4 cup paprika
1 Tablespoon Kosher salt
1 Tablespoon granulated onion
1 Tablespoon granulated garlic
1 Tablespoon cayenne red pepper
1 Tablespoon ground white pepper
1 Tablespoon coarse ground black pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
Calypso Sauce: (Makes about 2/3 cup)
1/2 cup mayo
2-3 Tablespoons sour cream
1 teaspoon white vinegar
1 teaspoon dried onion
2 Tablespoons cajun spice, homemade or store-bought
1/4 teaspoon ground cumin
1/4 teaspoon dried dill
For the Burger:
1 ½ pounds ground beef, preferably 80:20 blend
Kosher salt and black pepper
Cooking spray
4-8 slices of Provolone piccante (sharp provolone) or Pepper Jack Cheese
4 Hamburger Rolls, such as Martin’s Big Marty’s Rolls
1 jar Pickles Chips, such as Wickles Wicked Pickle Chips (about 4-5 per burger, plus some for snacking)
Preheat your grill to medium high heat.
For the Cajun Spice:
In a small mixing bowl, add all of the spices, stir together with a fork and set aside. You will use this in the calypso sauce and the remaining spice blend can be covered and stored in your spice cabinet for future recipes that call for a (spicy) spice rub on fish, pork, chicken, etc.
For the Calypso Sauce:
In a small mixing bowl, add the mayo, sour cream and vinegar and stir well with a small whisk or fork. When combined, add the remaining spices, stir until completely combined and set aside. If you have leftover sauce, this is great as a spicy dip for vegetables or as a spread on sandwiches.
For the Burger:
Place the ground meat in a medium size mixing bowl and without overworking, form one large ball. Gently flatten with your hand and then score with the side of your hand to make a plus sign. You will have 4 equal sides/sizes, about 6 ounces each. Grab ¼ and gently form patties, about 3/4 inches thick, making sure they are at least the size of your burger roll or a ¼” bigger. Make a good size divot or large thumb print in the middle of each patty so when the burger cooks, it does not bulge in the middle.
Season both sides generously with salt and pepper, give a light spritz of cooking spray on both sides (little insurance policy for sticking) and place on the hot grill. Let cook about 3-4 minutes per side for medium- a minute less for rare and a minute more for medium well. Top with cheese a minute or two after flipping, place the roll top/crown over the burger and the roll bottom/heel on top of that… to let the “meat steam” permeate the roll…. and “let it ride.” (Thank you, @MotzBurger)
To Assemble:
Take the bottom/heal and spoon a light smear of the calyspo sauce all over, about 1 generous tablespoon. Place 4-5 pickles over that and then the patty with the top/crown.
Eat. Up.
Makes 4 Burgers
EQUIPMENT:
2 small mixing bowls
1 medium mixing bowl
1 sheet pan/baking sheet
Aluminum foil
2 forks or a small whisk
1 spoon, for smearing sauce on the roll
Measuring spoons
Measuring cups
Spatula, for the grill
Grill or cast iron skillet
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