Gotta love Emeril. As one of the first chefs to skyrocket to celebrity status in the emergent days of foodie TV, he captivated audiences way back when cooking shows  focused on people actually cooking. No drama. No eliminations. Just a fast-talking madman with a Boston accent making killer dishes peppered with a catchphrase that got stuck in your brain for good. Today, he of the big, rosy cheeks is a full-fledged culinary mogul, his cursive “E” stamped on twelve restaurants, a charitable foundation, several product lines, a radio show and four TV shows. Emeril’s trademark “BAM” has since taken on a number of new meanings, most recently, as an acronym for his restaurant, Burgers and More, in Bethlehem, PA. This burger, created by Emeril for the Associated Press, may be the next item on the menu. With any luck, it will be the next burger up on our grill.

Chipotle, Tomato and Lime Aioli

• 1/2 cup mayonnaise
• 1 canned chipotle pepper with adobe sauce, seeds removed
• Juice of 1 lime
• 15 ml (1 tbsp) tomato paste
• 15 ml (1 tbsp) minced fresh basil
• 10 ml (2 tsp) chopped garlic
• 1 ml (1/4 tsp) salt

1. In a blender, combine all ingredients and puree until smooth. Store in an airtight container and refrigerate for up to 5 days.

Fried Mozzarella Rounds (4 slices)

• 1/4 cup all-purpose flour
• 4 large eggs
• 1/4 cup whole milk
• 2 cups panko breadcrumbs
• 1/2-lb ball of fresh mozzarella, cut into four 5-mm (1/4-inch) slices
• 1 cup olive oil

1. In a wide, shallow bowl, place flour. In a second wide, shallow bowl, whisk together eggs and milk. Place panko in a third wide, shallow bowl.
2. One at a time, dredge each slice of cheese through flour, shaking off excess, then dip into egg mixture, coating thoroughly. Place slices in panko and coat evenly on both sides. Pass each slice through egg mixture a second time, then again through panko.
3. Line a sheet pan with parchment paper. Arrange cheese slices on it, then place in the freezer for 20 minutes.
4. In a medium saute pan over medium-high, heat oil. Add breaded cheese slices, in batches if necessary, and fry each for about 2 1/2 minutes on the first side, then 1 1/2 minutes on the second side. Move cheese slices to a paper towel-lined plate to drain.

BAM Burger

• 2 lb prime ground chuck
• 1 tsp salt
• 1/2 tsp ground black pepper
• 4 onion poppy rolls or large sesame-seed hamburger rolls, lightly toasted
• 1 beefsteak tomato, cut into four 5-mm (1/4-inch) slices
• 4 fried mozzarella rounds
• 1 cup packed arugula leaves
• 4 tbsp chipotle, tomato and lime aioli

1. In a large bowl, season meat with salt and pepper. Gently form into four 250-g (8-oz) patties, being careful not to overwork meat. Cover patties and refrigerate until chilled, about 1 hour.
2. Heat a grill to medium. Lightly oil grates.
3. Grill patties for 8 minutes, then flip them and grill for another 7 to 8 minutes for medium-rare to medium or until burgers are cooked to desired doneness.
4. Place a burger on the bottom of each of the 4 toasted buns, place a tomato slice on top of the burger, then a slice of fried mozzarella and 50 ml (1/4 cup) of the arugula. Dress the top bun with 15 ml (1 tbsp) of the aioli and place the bun on top.

Makes 4 servings.

(PHOTO: LARRY CROWE/AP)

Posted Burgers, Recipes |