Spicy Sambal Oelek Burger

Ingredients 

Spicy Sambal Oelek Dijon Sauce 

• ½ cup mayonnaise – SGC# 123528 

• 1 tbsp dijon mustard - 076512 

• 2 teaspoons sambal oelek sauce – SGC# 591336 

Mill Street Burger 

• 1 ¼ lbs 80/20 Mill Street ground beef – SGC# 215000 

• 1 ½ tsp kosher salt – SGC# 052100 

• 1 tsp freshly ground black pepper – SGC# 169540 

• 1 tbsp vegetable oil – SGC3 054346 

• 4 Rotella split top Brioche 4” buns – SGC# 216732 

• 1 oz Fresh Gourmet French fried onions – SGC# 124529 

• 1 large tomato, sliced – SGC# 192063 

• 8 butter lettuce leaves – SGC# 197046 

 

Directions 

1.  For the sauce: Combine mayo, mustard and sambal in a bowl and chill until ready to use. 

2. For the burger: Gently combine the beef, salt, and pepper in a bowl, trying not to overwork.  Form the meat into four equal-sized, 5 oz balls.  Heat a very large skillet (SGC# 368870 – Vollrath 14” nonstick pan) over high heat until very hot, but not smoking. 

3. Add the oil, then bush it all over the skillet with a heatproof pastry brush (SGC# 940405 – Carlisle Hi-Temp 3” Silione Pastry Brush).  Add the burgers to the skillet, leaving even space between the burgers, and smash down using a large, flat spatula (SGC# 393099 Vollrath Hi-Temp 13.5” Spatula), alternating between burgers as they cook and flatten to about ½ inch high by 5 in wide. 

4. After the burgers are crispy, with a hard, dark shell underneath (about 2-2 ½ minutes), flip the burgers and continue to cook, pressing down, until medium-rare (about 1-1 ½ minutes). 

5. Remove the burgers to a plate.  Spread a generous tablespoon of the Spicy Sambal Oelek Dijon on each side of each bun, then layer two lettuce leaves, topped by a Mill Street Local burger patty, Fresh Gourmet French fried onion, and tomato slices. 

6. Serve immediately.