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PARKS & REC BURGER COOKOFF

Picture for Parks & Rec Burger Cookoff

9,130,295 views  In the first episode of Binging with Babish, is it possible for a turkey burger to taste better than a beef burger? Some say no, but others say...no.

US

original

metric

INGREDIENTS

Chris Traeger Burger

1 small eggplant

Olive oil

Kosher salt

Ground black pepper

1 large papaya

⅓ cup apple cider vinegar

⅓ cup golden raisins

Saffron threads

4 egg yolks

2 squeezes of lemon

¼ cup black truffle oil

1 cup canola oil

3 ounces fontina cheese

3 ounces parmesan cheese

3 pounds turkey breast

2 tbsp soy sauce

¼ tsp marmite

1 small squeeze of anchovy paste

2 tbsp of safflower oil

Radish sprouts

Gluten free brioche bun

Ron Swanson Burger

Meat

Buns

DIRECTIONS

Chris Traeger Burger

1.

Cut the top off of the eggplant and halve lengthwise.

1 small eggplant

2.

Drizzle with olive oil and salt and pepper to taste.

Olive oil

Kosher salt

Ground black pepper

3.

Score the eggplant and bake in the oven at 400°F for 30-40 minutes.

4.

Peel papaya and halve papaya lengthwise, spoon out the seeds and cut into 1 inch chunks.

1 large papaya

5.

Add papaya chunks to small saucepan with apple cider vinegar, golden raisins, salt, pepper and saffron threads. Simmer over medium heat until it resembles a chutney. Let cool.

⅓ cup apple cider vinegar

⅓ cup golden raisins

Saffron threads

6.

Combine egg yolks and two squeezes of lemon in immersion blender cup.

4 egg yolks

2 squeezes of lemon

7.

Take black truffle oil and add to a cup of canola oil then drizzle the mixture slowly into immersion blender cup and blend until you have a thick aioli.

¼ cup black truffle oil

1 cup canola oil

8.

Grate fontina and parmesan cheese and combine, plate in 3-ounce mounds on a baking sheet covered with a silicone baking mat.

3 ounces fontina cheese

3 ounces parmesan cheese

9.

Place in oven at 400°F for 8 minutes or until golden brown.

10.

Cut turkey breast into one inch cubes and put in freezer with food processor blade for 15 minutes to firm.

3 pounds turkey breast

11.

Add roasted eggplant, turkey chunks, and a small squeeze of anchovy paste into food processor. Pulse until you get halfway to the consistency you want then add the soy sauce and marmite and a small squeeze of anchovy paste. Pulse until the mixture feels like ground turkey.

1 small squeeze of anchovy paste

¼ tsp marmite

2 tbsp soy sauce

12.

Form ground turkey into ⅓ pound pucks and make a divot in the middle to prevent rounding, season with salt and pepper, and sear for 3-5 minutes in medium-high heat pan with safflower oil.

2 tbsp of safflower oil

13.

Put a tablespoon of papaya chutney on the bottom bun topped with truffle aioli and radish sprouts.

Radish sprouts

Gluten free brioche bun

14.

On top place seared turkey burger and cheese crisp to finish.

Ron Swanson Burger

1.

Cook the meat.

2.

Put it on a bun.

3.

Done.

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