Onion Tatin Buns:
¼ cup (50g) granulated sugar
4 tablespoons (57g) unsalted butter, cubed
¼ cup (60ml) hard apple cider
2 tablespoons Molasses
1 medium red onion
1 small Pink Lady apple
1 – 14 ounce (396g) box of puff pastry, thawed
All-purpose flour, for dusting
Melted butter, for brushing
Black and white sesame seeds, for buns
GR’s Burger Blend:
4 ounces (112g) ground short rib
8 ounces (225g) ground chuck
4 ounces (112g) ground sirloin
1 teaspoon granulated garlic
1 tablespoon kosher salt
1 teaspoon ground black pepper
¼ cup (57g) apple butter
¼ cup (57g) softened salted butter
Lettuce, tomato, mustard and ketchup, for Serving
8 ounce (226g) Camembert cheese wheel, chilled
METHOD
1. Preheat oven to 425˚F (218˚C)
2. Prepare caramel for onion tatin – in a small saucepan melt sugar over medium heat, swirling occasionally until sugar is dissolved into a light amber color. Add butter pieces and swirl to melt and incorporate. Turn off heat and carefully stream in apple cider, go slow as it will sputter a bit. Return to heat, stirring in molasses and bring to a simmer to incorporate. Set aside.
3. Carefully slice onion into ¾ inch (19 mm) thick slices, making sure to keep rounds intact, remove skin. Slice apple into ¼ inch (6mm) thick slices.
4. Place one sheet of thawed pastry dough on a floured surface and depending on sheet fold into quarters or thirds*. Dust a rolling pin with flour and roll out into a 12”x12” (30x30cm) rectangle. Cut out 4 – 5-inch (12cm) circles.
5. Preheat mini cast-iron skillets* over medium-high heat. Lightly coat with a touch of vegetable oil in the bottom of the pan, sear onion rounds until lightly charred. Season with salt, pepper, and drizzle with 3-4 tablespoons of cider caramel, enough to cover the bottom of the pan. Top each onion slice with 2 apple slices followed by 1 pastry round, pressing to adhere to onion/apple.
6. Brush pastry with melted butter and season with salt and sprinkle with sesame seeds. Place remaining pastry rounds on a baking sheet, brush with butter and season with sesame seeds. Bake until pastry is golden brown and puffed, about 12-15 minutes, or until golden and puffed. Let cast-iron buns cool slightly before carefully releasing onto a plate. If caramel hardens, simply reheat over flame on stove and release with an offset spatula or spoon.
7. For the burger – mix together ground short rib, ground chuck, ground sirloin, granulated garlic, salt, pepper, and 1 tablespoon apple butter. Form into 2 patties and set aside. In another bowl mix together remaining apple butter and softened butter until smooth. Slice cheese into ¼ inch (6 mm) wheels and prepare desired burger accoutrement.
8. Heat a heavy-duty skillet with vegetable oil and pan fry burgers in hot oil for 2-3 minutes for medium (5 minutes for well done). Flip burgers and spoon apple butter into pan, basting burgers with butter to coat, cooking for another 2-3 minutes. Top with camembert cheese slices and broil (or cover with a lid) until melted.
9. Serve atop onion tatin buns garnishing with desired burger fixings and a dollop of apple butter, if desired.
