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The Sensational Naan Burger, by Chef Ted Reader

  • Serves:
    2 to 4
  • Prep Time :
    60 min
  • Cook Time :
    20 min

1 Spritz bottle
1 Bottle of beer

Open bottle of beer and pour it into the spritz bottle. Allow to stand for 30 minutes so the beer will go a little flat. This will make it easier to spritz with.

Fire Roasted Red Pepper Relish
2 Red bell peppers
1 small Red onion, peeled and quartered
1 tsp Fresh thyme, chopped
1 Tbsp Gourmet style barbecue sauce
1 tsp Olive oil
1 tsp Balsamic vinegar
Kosher salt and freshly ground black pepper, to taste

Preheat grill to medium-high, approximately 450-550ºF.

Fire roast bell peppers and onions until lightly charred and tender. Remove from grill and allow to cool.

Remove charred bits of skin and seeds from the fire roasted red peppers.

Coarsely chop peppers and onions and place in a bowl. Add thyme, barbecue sauce, olive oil and vinegar. Season to taste with salt and freshly ground black pepper. Set aside.

Makes about 2 cups

The Burger

1 lb Regular ground beef
½ cup Crispy fried onions (Note: The can be found in major grocery stores as well as specialty
food shops and Asian style markets)
3 tsp Dijon mustard
1 tsp Worcestershire sauce
Kosher salt and freshly ground black pepper, to taste

1 pkg Stonefire Tandoor Naan Flatbread, 2 pieces per package

Non stick cooking spray

Garnish:

1 wheel Boursin cheese, garlic and fine herbs, 150 g (5.2 oz)
2 tsp Dijon Mustard
2 cups Baby spinach
1 Ripe beef steak tomato
1 small Red onion, peeled and sliced

In a large bowl, combine ground beef, crispy fried onions, Dijon mustard and Worcestershire sauce. Season to taste with kosher salt and freshly ground black pepper.

Form the burger mixture in to one large ball, pressing the meat firmly together.
Tip: This will remove most of the air in the meat mixture so that it stays together.

Shape the burger ball into 1 large burger, approximately 1” thick and is shaped about the same size as the Stonefire Tandoor Naan Flatbread.

Place burger on a plate, cover and refrigerate for 1 hour allowing the burger to rest.

Preheat grill to medium-high, approximately 450-550ºF.

Lightly spray the burger evenly over both sides with non stick cooking spray.

With the grill lid open, grill the burger for 8-10 minutes per side until the burger is fully cooked (internal temperature of 160ºF). Spritz with a little beer as the burger grills to keep it moist.
Tip: Remember don’t push or squish your burger as it grills, this will allow the burger to keep moist and juicy.

When the burger is just about fully cooked, spread four tablespoons of Boursin cheese over the entire surface of the burger, close lid for 1 minute allowing the cheese to melt.

Open lid and set burger aside over indirect heat keeping warm.

Spritz both sides of the Stonefire Tandoor Naan Flatbread with the flat beer.

Grill Naan, starting with the flat side down onto the grill, seasoned with a little kosher salt and freshly ground black pepper until the Naan is lightly charred and crispy and the surface is bubbly.

Remove Naan and burger from grill.

Assemble your big burger: Start with one grilled Naan. Spread a couple of teaspoons of Dijon Mustard over the surface of the Naan. Top with a layer of baby spinach. Add some slices of ripe tomato. Add some slices of red onion. Top with big burger and Boursin cheese. Add a few tablespoons of Fire Roasted Red Pepper Relish. Top with second Naan.

Cut into 4 and serve immediately.

Prepared using:
Stonefire™ Naan

Naan

226

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