Saturday, May 14, 2011

Good Stuff Melt

Today we tried the Good Stuff Melt burger from The Good Stuff Cookbook.  It was good but seemed to be missing something.  Maybe the mushroom recipe that was supposed to go with it would have made it awesome but I hate mushrooms.  I didn't care too much for the sauce when I tried it but when it was together with everything else it seemed fine.  Also I made the burgers medium instead of medium-rare so if you prefer medium its about a minute more on each side.




Good Stuff Sauce

  • 2 cups Mayonnaise (It actually called for Homemade Mayonnaise but I didn't want to make it.)
  • 2 tablespoons ketchup
  • 2 tablespoons molasses
  • 2 tablespoons rice vinegar
  • 1 teaspoon salt


We also added a teaspoon of pepper.


Add the mayonnaise, ketchup, molasses, vinegar, and salt to a food processor or blender. Puree until smooth. The sauce can be refrigerated in an airtight container for up to 1 week.


Good Stuff Melt


  • 30 ounces ground sirloin
  • 6 potato buns
  • 1/4 cup canola oil
  • 2 cups thinly sliced spanish onions
  • 6 slices muenster cheese
  • 6 slices cheddar cheese
  • about 1 cup Good Stuff Sauce
  • salt and freshly ground black pepper


To make the patties, roll four 5 1/2 ounce balls and form each ball into a patty. Arrange on a tray, cover, and refrigerate.
To make caramelized onions, heat the oil in a large nonstick skillet over medium heat. Add the onions-don't worry if they are piled high; they will cook down. Turn with a spatula so all onions are evenly coated in oil.  Continue to cook, turning the onions every 8 minutes, until the slices have turned a dark, rich brown color, about 25 minutes.  If the onions begin to burn, reduce the heat to medium-low and add more oil.  Remove the onions and place them in a bowl.
Increase the heat to medium (if you had to reduce it) and place the patties into the skillet.  Season the patties with salt and pepper and cook for 3 minutes.  Flip, and cook on the other side for 1 minute. Place 1 slice each of the two cheeses, and some of the caramelized onions on each patty and continue to cook 2 minutes more for medium-rare doneness.  Cover with a lid for the last 30 seconds to melt the cheese.
Toast the buns.
To assemble the burgers, place 1 patty on 1 toasted bun bottom.  Dress with some of the sauce.  Cover with the bun top.  Repeat with the remaining ingredients. Let rest for 2 to 3 minutes and serve.


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