Recipe
August 21, 2024
Ask A Chef: Jeremy Medina Shares the Secret to Barbarella Bar’s Delicious Burger
Q: I recently visited Barbarella Bar in Calgary, and the burger was so good! Could you get the recipe for me? — GALE, Calgary
A: Head chef Jeremy Medina (pictured, left) mixes brisket and chuck for his Barbarella Burger. He tested multiple cheeses before narrowing in on raclette, which has great melting properties and a mild taste. “You end up with a juicy burger that has freshness from the iceberg lettuce and onion to balance out the richness of the beef and cheese,” says Jeremy. Homemade truffle aioli amps up the flavour of this summer classic.
Directions
Yield: Serves 6
Make Truffle Aioli
- In medium bowl, whisk together all ingredients until emulsified. Set aside.
Make Burgers
- Heat griddle to medium-high heat. Season burger patties with kosher salt and pepper. Press burgers down hard onto griddle to create a crust and thin patties out a little bit.
- While burgers are searing, toast buns on griddle until nicely golden, then brush toasted sides generously with brown butter. Set aside.
- In bowl, mix lettuce, onions, 2 tbsp of Truffle Aioli and pinch of Maldon salt, until lettuce and onions are well dressed.
- When burgers are 60 to 70 per cent cooked through, approximately 4 minutes, flip burgers and top each with slice of raclette, allowing cheese to melt slightly as burgers finish cooking, another 2 minutes. Brush cooked patties with brown butter and remove from griddle.
- Dress cut sides of buns with more Truffle Aioli, then fill each bun with 2 patties and generous serving of lettuce-onion salad. Enjoy!
Author: Alexandra Whyte
Photographer:
Claire Forsyth