Cheeseburger Sauce, Caramelised Onions, and Chicken Burger Marinade
Cheeseburger Sauce, Caramelised Onions, and Chicken Burger Marinade
Ingredients
For the Cheeseburger Sauce
- 4 parts mayonnaise
- 1 part Dijon mustard
- 2 parts ketchup
- to taste fine salt
- to taste cracked black pepper
For the Caramelised Onions
- 500 grams Indian red onions, sliced
- 500 grams butter
- 100 grams beef fat
- to taste fine salt
- to taste balsamic vinegar
For the Chicken Burger Marinade
- 1000 grams chicken thighs, boneless
- 1 teaspoon white pepper powder
- 1 teaspoon fine salt
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
Instructions
- 1
For the Cheeseburger Sauce: In a small bowl, combine mayonnaise, Dijon mustard, and ketchup. Mix well. Season with fine salt and cracked black pepper to taste. Adjust the ratios of ingredients to your liking for a personalized flavor.
⏱️ 5 min
- 2
For the Caramelised Onions: Heat a large, heavy-bottomed pan or Dutch oven over high heat. Add the sliced Indian red onions and beef fat. Roast the onions on high heat, stirring occasionally, until they are deeply caramelized and nicely roasted, about 20-30 minutes.
⏱️ 30 min
- 3
Reduce the heat to medium-low. Add the butter to the pan with the caramelized onions. Continue to cook, stirring frequently, allowing the onions to confit and soften, similar to making a soubise, for another 15-20 minutes.
⏱️ 20 min
- 4
Once the onions are very tender, continue to cook them out until the mixture splits, indicating most of the moisture has evaporated and the fat has separated. This will intensify their flavor.
⏱️ 5 min
- 5
Stir in balsamic vinegar and fine salt to taste. Cook for another 2-3 minutes until the vinegar is absorbed and the flavors meld.
⏱️ 3 min
- 6
For the Chicken Burger Marinade: In a large bowl, combine the boneless chicken thighs with white pepper powder, fine salt, garlic powder, and smoked paprika. Mix thoroughly, ensuring all chicken pieces are evenly coated.
⏱️ 10 min
- 7
Cover the bowl and refrigerate the chicken to marinate for at least 30 minutes, or preferably for several hours, to allow the flavors to penetrate the chicken.
Kitchen Tools
Cheeseburger Sauce, Caramelised Onions, and Chicken Burger Marinade
For the Cheeseburger Sauce
- 4 parts mayonnaise
- 1 part Dijon mustard
- 2 parts ketchup
- to taste fine salt
- to taste cracked black pepper
For the Caramelised Onions
- 500 grams Indian red onions, sliced
- 500 grams butter
- 100 grams beef fat
- to taste fine salt
- to taste balsamic vinegar
For the Chicken Burger Marinade
- 1000 grams chicken thighs, boneless
- 1 teaspoon white pepper powder
- 1 teaspoon fine salt
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
Instructions
- 1
For the Cheeseburger Sauce: In a small bowl, combine mayonnaise, Dijon mustard, and ketchup. Mix well. Season with fine salt and cracked black pepper to taste. Adjust the ratios of ingredients to your liking for a personalized flavor.
⏱️ 5 min - 2
For the Caramelised Onions: Heat a large, heavy-bottomed pan or Dutch oven over high heat. Add the sliced Indian red onions and beef fat. Roast the onions on high heat, stirring occasionally, until they are deeply caramelized and nicely roasted, about 20-30 minutes.
⏱️ 30 min - 3
Reduce the heat to medium-low. Add the butter to the pan with the caramelized onions. Continue to cook, stirring frequently, allowing the onions to confit and soften, similar to making a soubise, for another 15-20 minutes.
⏱️ 20 min - 4
Once the onions are very tender, continue to cook them out until the mixture splits, indicating most of the moisture has evaporated and the fat has separated. This will intensify their flavor.
⏱️ 5 min - 5
Stir in balsamic vinegar and fine salt to taste. Cook for another 2-3 minutes until the vinegar is absorbed and the flavors meld.
⏱️ 3 min - 6
For the Chicken Burger Marinade: In a large bowl, combine the boneless chicken thighs with white pepper powder, fine salt, garlic powder, and smoked paprika. Mix thoroughly, ensuring all chicken pieces are evenly coated.
⏱️ 10 min - 7
Cover the bowl and refrigerate the chicken to marinate for at least 30 minutes, or preferably for several hours, to allow the flavors to penetrate the chicken.