Courtesy The Gourmet Review

It’s fun to see fabulous chefs having foodie fun, especially at the Four Seasons Resort Hualalai.  And so it was that Executive Sous Chef, Nick Mastrascusa, along with Beach Tree’s  Sous Chef  Angela Kenyon  and General Manager, Chuck Wilson, got together one afternoon and decided to imagine the world’s greatest hamburger.

They created  the NCA Burger, which incorporates Nick, Chuck and Angela (NCA)’s favorite hamburger ingredients  .   .   .   ALL IN THE SAME HAMBURGER!

Courtesy The Gourmet Review

Normally, I post a photo of the day’s featured recipe, but I couldn’t resist showing you some fun from the NCA photo shoot. Above, you see a lot of cajoling, as to who will actually be photographed sampling this burger.  “No, you eat it.   .   .”No, YOU eat it.”

The real problem here is that this is one messy burger and the burger ends up EVERYWHERE!

Courtesy The Gourmet Review

After much fun and discussion, the NCA all-stars decided to go for a nice photo with the NCA Burger taking center stage. (Yes, I have some photos that will NEVER be printed) to preserve everyone’s dignity!

WARNING: You may need a Tums just reading this recipe.

SERVING: 1

INGREDIENTS

1  8 oz burger patty (Have your butcher make meat from best meat you can justify.)

1 brioche hamburger bun

1 ounce Gorgonzola cheese

1 ounce BBQ sauce

2 ounce crispy onions

2 ounces avocado

1 ounce spicy Aioli sauce

1 Pepperoncini

2 slices crispy pancetta (have your store slice for you)

PROCEDURE

Seasons burger meat with salt and pepper on both sides.

Place on grill.

Once it is flipped over, cover with BBQ sauce and crumbled Gorgonzola.

Cut brioche bun in half and toast on flat top with clarified butter.

Place avocado on the bottom of the bun. Place burger on top.

Top with pancetta and crispy onions.

Spread Aioli on the top bun and close.

CRISPY PANCETTA

Place on even sheets of parchment paper on a baking sheet.

Cover with parchment paper and another sheet pan to keep the pancetta flat

Bake for about 15 minutes at 350 degrees until golden brown.

CRISPY ONION

INGREDIENTS

3 white onions

1 cup bread flour

1 cup corn starch

1 Tblespoon Fat Man Spice  (Paul Perdone Cajun seasoning or any Cajun seasoning)

Salt and pepper to taste

PREPARATION

Slice onion thinly.

Combine flour, cornstarch and spices.

Dredge onions in flour.

Fry until golden brown. Store on paper towel under a heat lamp or on low in oven.

SPICEY AIOLI

Make Garlic Paste with edge of knife (combine salt and Extra Virgin Olive Oil).

Slice Pepperoncini into rings and dice the pickles.

Combine all ingredients and adjust salt and pepper as needed.

PRESENTATION

Assemble.  Stick with a skewer and one pepperoncini.

NOTE

Just forget the calories on this and have a good time. Might even be a good group dinner project with friends in the kitchen sharing a bottle of wine. Then, see if you can eat an entire NCA burger at one sitting!

– The Gourmet Review