Wagyu Beef Burger with Quick Pickles and Slow Cooked Tomato Jam

INSTRUCTIONS

1. Select the Brown/Sauté Mode on the GreenPan Elite Slow Cooker, set the temperature to 300 F and the timer to 30 minutes. Add the oil to the pot and allow it to come to temperature. Sauté the shallot for 3 to 4 minutes, stirring occasionally, or until beginning to soften. Stir in the garlic and thyme and cook another 1 to 2 minutes until quite aromatic.

2. Add both types of tomatoes, Marukan Ponzu, brown sugar, and crushed red pepper flakes if using and stir to combine. Cook the tomatoes, stirring occasionally, for 8 to 10 minutes or until starting to soften and break down slightly. Allow the mixture to come to a light simmer (increasing the heat slightly if needed).

3. Once simmering, select the High Temperature Slow Cook Mode on the Elite Slow Cooker and set the temperature for 3 hours. Cover, with the lid slightly ajar, to allow some steam to escape while cooking. Cook the jam for 3 hours, stirring every 30 minutes, or until it has reduced and become thick enough to hold easily on a spoon. Taste and adjust as desired with salt, black pepper and ponzu.

4. While the tomato jam is cooking, make the quick pickles.  In a medium GreenPan saucepan stir to combine the Marukan Organic Rice Vinegar, water, sugar, salt, ginger and chiles if using. Place the saucepan on the stove over medium high heat and bring to a boil. Remove from the heat and stir until the sugar and salt are fully dissolved. Add the cucumber slices to the saucepan and stir gently.  Cover the saucepan and set aside for 30 minutes to cool. Once cool, transfer the cucumbers, along with the ginger and chiles, to a clean bowl or container. Pour enough liquid into the bowl to fully cover the cucumbers (the rest of the liquid can be discarded). Cover the pickles and transfer to the refrigerator.

5. Once the tomato jam and quick pickles are done, prepare the burgers. Remove the Good Ranchers American Wagyu + Angus Burger Patties from the refrigerator and season to taste on both sides with salt and black pepper. Place a 12” Bobby Flay by GreenPan Cast Iron Frypan on the stovetop over medium high heat. Pour in the oil and allow it to come to temperature.

6. Once the oil is shimmering and lightly starting to smoke, place the burgers in the frypan.  Cook the burgers, flipping every minute, until well seared on both sides and cooked to your desired doneness (140 F for medium, 150 F for medium well, 160 F for well done).

7. To assemble the burgers, place lettuce and onion slices on the bottom hamburger buns. Drain some of the pickles and place on the lettuce and onions. Set on the burger patties and top with a generous spoonful or two of tomato jam. Place on the top buns and serve immediately.

Techniques & Tips:

Depending on how ripe your tomatoes are, you may need to add a touch of water. Add just enough that the tomatoes can start simmering and breaking down without browning or caramelizing at all!

To add extra flavor and crunch to your pickles, replace some of the cucumbers with thinly sliced radish or carrots (or both)!

If you like cheese on your burgers, go for it. To make sure it’s perfectly melted, add enough water to the hot frypan (carefully!) to create steam, and cover the burgers with a heatproof bowl for a minute or two. The captured steam will melt the cheese perfectly.

Kitchen Tools:

• Bobby Flay Cast Iron

• Elite Slow Cooker

Storage & Leftover Suggestions:

Both the tomato jam and pickles can be kept in an airtight container in the refrigerator for up to a week.  (The pickles will last longer, but the texture is best within a week).