Burger Bash: Spike Mendelsohn's Colletti's Smokehouse Burger
|A toasted marshmallow shake and Smokehouse burger. Heaven on Earth.|
This interview was completed before we got our greasy paws on this year's South Beach Wine & Food Festival's Burger Bash roster, but now we know what he's up to:
New Times: What will you be serving up this year at Burger Bash?
Spike Mendelsohn: I really try to keep it under wraps until day of but I'm likely going to take it back and it will very possibly be something off my menu at Good Stuff Eatery in DC. [Editor's note: Spike's bringing the same burger back. Yeehaw!]
What do you think is the secret to winning Burger Bash?
Burger Bash can only be won if you're having a good time and spend as much time talking it up with the crowds as you do cooking!
What specific side goes best with a burger?
Milkshakes! [Us again. His toasted marshmallow milkshake is returning, too.]
How do you like your meat cooked?
That's a personal question.
Spike Mendelsohn's Colletti's Smokehouse Burger
2 lbs. ground sirloin
1 lb. applewood smoked bacon, sliced
Salt and freshly ground black pepper
6 slices cheddar cheese
6 potato buns, split and toasted
1½ cups chipotle barbecue sauce
Vidalia onion petals (recipe found in the book)
Directions: Divide the meat into six 5-ounce balls and form them into patties.
Heat a large skillet over medium-high heat. Add enough oil to just cover the entire bottom of the skillet.
When the oil begins to smoke, add the bacon. Cook until crispy. Remove, using a slotted spoon, and place on paper towels to drain.
Reduce the heat under the skillet to medium, and place the patties in the skillet. Season with salt and pepper, and cook for 3 minutes. Turn and season the other side of the hamburgers. Cook for 3 minutes. During the last 2 minutes of cooking, divide the bacon over the patties and top each with a slice of cheese.
Cover the pan with a lid during the last 30 seconds, and cook the hamburgers until the cheese has melted.
Remove the hamburgers from the heat and place a patty on the bottom half of each toasted bun. Top each patty with some barbecue sauce, onion petals, and the top half of a bun.
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