C&RB CLUB RECIPE
Open-Face Prime Rib Burger On Pretzel Coaster with Stilton cheese, balsamic bacon, caramelized red onion ring and Dijon mayo

Submitted by Terry Boston, Executive Chef, Des Moines Golf & Country Club, West Des Moines, Iowa

Yield:  1 serving

Amt      Ingredient
8 oz.      ground choice rib eye
to taste      kosher salt, freshly ground black pepper and allspice
1      pretzel bun (use only the bottom section or ¾-inch disk)
2 tbsp.      soft butter
2 ozs.      sliced Stilton cheese
2 slices      balsamic bacon (see recipe below)
1 ring      caramelized red onion (see recipe below)
     drizzle Dijon mayo (see recipe below)

For the Rib Eye Burger:

• Use a heavy-bottom sauté pan or skillet and bring to medium-high heat. Season the burger with kosher salt, freshly ground black pepper and allspice, and place in the hot pan.
• Sear on each side for 3 to 4 minutes, or longer if desired.

For the Balsamic Bacon:

Amt      Ingredient
2 slices      bacon
3 tbsp.      balsamic vinegar
2 tbsp.      brown sugar

Procedure:

• Dissolve brown sugar in balsamic vinegar.
• Cook bacon in 350-degree oven until cooked about halfway.
• Pour brown sugar balsamic mixture over bacon and continue to bake until glaze forms.
• Remove from oven and cool. Reserve at room temperature.

For the Caramelized Red Onion Ring:

Amt      Ingredient
1 1/2-inch      cut of a red onion
for sautéing      butter
to taste      salt and pepper

Procedure:

• Season the red onion ring with salt and pepper.
• Heat sauté pan; add butter, then the onion. Let caramelize on each side.
• Remove from pan and reserve at room temperature.

For the Dijon Mayo:

Amt      Ingredient
1/4 cup      Dijon mustard
1/2 cup      mayonnaise
1 tsp.      chopped parsley

• Mix together all of the ingredients.

Final Assembly:

• Butter each side of the pretzel bread, then toast on flat grill until light brown and warm.
• Place prime rib burger on the pretzel bread.
• Place a slice of Stilton cheese on top of the burger, then the caramelized onion ring. Finish with a drizzle of the Dijon mayo.
• Serve with pommes frites.