The Clown Burger

What's in a name?


  • 10 ounces of ground meat blend (70% Wagyu top sirloin, 30% short ribs)
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp dried oregano
  • 1/2 Tbsp Worcestershire sauce
  • Salt and fresh ground pepper
  • Gruyere cheese
  • Thick cut apple-smoked bacon, crispy
  • Caramelized balsamic shallots
  • Arugula

For the sauteed mushrooms

  • Baby portobello mushrooms
  • Veal demi-glace
  • Canola oil
  • Madeira wine
  • Red wine vinegar
  • Butter
  • Chopped thyme

For the chipotle aioli

  • Canola oil and bacon fat, mixed
  • Egg yolks
  • Canned chipotles, pureed
  • Garlic
  • Lemon juice
  • Ketchup
  • Dried shiitake mushrooms, ground
  • Honey
  • Salt and pepper

For the tempura onion rings

  • 1 onion, sliced
  • Flour
  • Club soda


To make chipotle aioli

  1. Except the oil, combine all ingredients to taste.

  2. Slowly drizzle in the oil, whisking constantly, until an emulsion forms.

To make sauteed mushrooms

  1. Saute mushrooms in a small amount of canola oil until tender.

  2. Add the remaining ingredients, saute until liquid is absorbed by mushrooms.

  3. Pat mushrooms dry before topping the burger.

To make the burger

  1. Liberally season the meat, sear on high heat in a heavy skillet.

  2. Finish in the oven until medium rare.

To make tempura onion rings

  1. Mix flour and club soda to the proper consistency for a batter.

  2. Dip the best slices of the onion into the batter, fry until golden. Toss with salt to finish.

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The Clown Burger