Niman Ranch Cheeseburger with Housemade Pickles, Grilled Onions, Secret Sauce, White Cheddar, Acme Bun
- 4 hamburger patties, 7 oz each, 80/20 blend, preferably Niman ground chuck
- Good dill pickles sliced
- 4 thick slices white cheddar
- 4 good burger buns, preferably Acme pain de mie
- 1 cup grilled onion (recipe follows)
- 1 cup Secret Sauce (recipe follows)
- Kosher salt and fresh cracked black pepper
- Season burger patties liberally with salt and pepper. Grill or pan roast until medium rare or however your guests request them. Top cooked burgers with the grilled onions, pickle slices and finally the cheese.
- Put topped burgers in oven or back on grill until cheese is melted. Meanwhile, toast or grill buns, liberally sauce both sides with the secret sauce.
- Place cheese burgers on sauced buns and return to oven for a minute more to heat everything together.
- Plate burgers and serve with your favorite sides. Use the leftover secret sauce for dipping.
- 2 medium yellow onions
- Canola oil
- Salt and pepper
- Sherry vinegar
- Heat a saute pan until lightly smoking with a little oil to coat. Add onions and do not stir.
- Let the onions get color, but do not allow them to burn.
- When the onions are half cooked add a sprinkling of salt and pepper and a couple dashes of sherry vinegar.
Secret Sauce (we can't tell you everything!)
- 1/2 cup mayonnaise
- 1/2 cup steak sauce, any brand you like
- 1/2 cup ketchup
- 1/4 cup brined green peppercorns
- 1/4 cup cognac
- Kosher salt and fresh cracked pepper
- Cook green peppercorns in cognac until the liquor is dissipated.
- Cool down and roughly chop, then mix with mayonnaise, steak sauce, and ketchup. Readjust seasoning if necessary.
Fish & Farm
339 Taylor Street
San Francisco, CA
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About Chad S. Newton:
Fish & Farm Restaurant Executive Chef Chad Newton, 30 years old, is a Bay Area native, born and raised in Mountain View, California. He attended San Diego State and San Francisco State Universities where he studied business and restaurant management.
Newton began his career in the hospitality industry at Postrio Restaurant in San Francisco as a front of the house expeditor and food runner, subsequently moving to the kitchen as a prep cook, working all stations, and eventually becoming a Sous Chef working under Mitchell Rosenthal and Jack Yoss.
After four years of study at Postrio he moved to Yountville, California to help Richard Reddington open Redd before joining the Kimpton Group on a project in Boston under Jan Birnbaum's' tutelage as an interim Chef and to consult on the Nine Zero Hotel/Spire Restaurant changeover to KO Prime. Newton then moved back to the Bay Area to cook wine pairing dinners for Duckhorn Vineyards and Paradux Winery.
In April of 2007, Chef Newton began work at Baraka Restaurant in San Francisco as Executive Chef and eventually took on the pastry responsibilities as well. Media accolades while at Baraka, have included a 16 out of 20 rating from Gayot and an upbeat two and a half star review from the San Francisco Chronicle titled: "Potrero Hill's Baraka Maintains Its Allure." After almost two years at Baraka, Chef Newton began work at Urban Tavern Restaurant as a Chef Consultant and created their new American, Tavern/Gastropub menus for both the restaurant and the 1,900 room Hilton Hotel where it is housed.
In June 2009, Chef Newton started at Fish & Farm as Executive Chef, working with well known San Francisco restaurateurs Frank Klein and John Duggan. Recently, Newton has established an exclusive relationship with Blue House Farm to obtain certified organic vegetables and has furthered his artisanal approach to cooking by making his own pastries, pastas, select cheeses, charcuterie, dairy and bread. Newton is also a regular shopper at the many bountiful Farmers Markets in the San Francisco Bay Area and loves to read and write about cooking, eating and drinking.