Chef Curtis Stone Prepares The Perfect Summer Burger And Dessert

The chef and restauranteur shares his recipes for brisket burgers, six different fixings, potato chips, and ice cream with a caramelized nut topping.
Posted on Jul 14, 2017 | 12:00pm

World-famous chef Curtis Stone joins The Talk hosts again, and this time he has us salivating over summer's most irresistible burger!

Curtis has experimented with numerous ingredients and variations to come up with the perfect patty to throw on the grill. Now, he's sharing his secrets with The Talk audience in the recipes below! Plus, don't forget to keep cool with his no-churn homemade ice cream!

You can try these dishes and much more by visiting his Los Angeles-based restaurants, Maude and Gwen.

All recipes courtesy of Chef Curtis Stone.

Curtis Stone's Best Brisket Burgers
Serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes

Make-Ahead: Patties can be formed up to 4 hours ahead, covered and refrigerated.

1 1/2 pounds fresh coarsely ground Wagyu brisket (80% lean)
4 Gwen Potato Hamburger Buns, buttered, grilled

Cheese Options
4 slices cheese (aged cheddar or Gruyere)
Curtis' Fromage Whiz (see recipe below)

Spread Options
Kimchi Ketchup (see recipe below)
Hatch Chile Aïoli (see recipe below)
Peach-Bourbon Barbecue Sauce (see recipe below)

Lettuce Options
Iceberg lettuce
Wild arugula
Creamy coleslaw (see recipe below)
Shredded cabbage
Fresh cilantro sprigs

Onion Options
Thinly sliced red onion
Pickled onions (see recipe below)

Step One - Forming Patties: Divide ground beef into 4 equal patties.

Tips for forming patties:
1. Choose meat wisely.
- For the juiciest burgers, use 73-80% lean beef.
- Use coarsely ground beef. Helps form a looser patty, which makes for a lighter patty.
- When forming the patties, try to keep the patties to about 6 ounces each.

2. Use very cold ground beef.
- The cold helps the fat in the meat stay intact until it is cooked. The fat melts and bastes the meat while cooking, resulting in a juicy burger.
- Keep your patties cold at all times.

3. Don't pre-salt.
- Salt draws out too much moisture from the meat and results in a chewy, compacted texture.

4. Don't overwork the ground beef.
- Doing so leads to a tough, chewy burger.
- Form meat into patty shape without any kneading or compacting; you want a loose patty that is just held together.

5. Form the patties just wider than the buns.
- Patties contract as they cook. And, the more fat in the patty, the more it will shrink.

6. With your thumb make a depression on one side of the patty.
- This helps keep the surface level while it cooks.

Step Two - Cooking Patties: Cook patties for about 3 minutes, or until browned. Flip over and top each patty with a slice of cheese. Cook for 2 to 3 minutes for medium-rare doneness. Set patties aside on a plate to rest.

Tips for cooking patties:
1. Preheat your grill for medium-high or high heat.
- Strong heat is essential to getting a good char on the burger.

2. Prepare the burger for grilling.
- Once the grill is hot, oil and season each side of the burger with kosher salt and black pepper. Place the burger on the grill.

3. Only flip the patties ONCE while cooking.
- This will promote a beautiful, brown, crusty exterior with lots of flavor.

4. NEVER press down on the patties.
- This can push out the fat and juice.

5. After cooking, let the patties rest for about half the time they took to cook.
- This allows juices in the meat to redistribute.

Step Three - Assembling Burgers: Spread buns with your desired spread. Top each bottom half with a patty. Top with cheese whiz, if using. Top with desired toppings. Cover with bun tops and serve.

Roasted Green Chile Aïoli
Serves: Makes 2 cups
Prep Time: 10 minutes

2 small garlic cloves
2 tablespoons Dijon mustard
1/4 cup fresh lime juice
1 teaspoon lime zest
2 large egg yolks
1 cup grapeseed oil
1/2 cup olive oil (not extra-virgin)
2 Hatch chiles, blackened, peeled, seeded, finely chopped
2 jalapeño chiles, blackened, peeled, seeded, finely chopped

1. In a food processor, combine garlic, Dijon, lime juice, zest, and egg yolks and process until smooth.
2. With motor running, slowly add oils, processing until mixture is emulsified and creamy.
3. Transfer aioli to medium bowl. Stir in chopped chiles. Add enough water to thin aïoli to desired consistency. Season with salt.

Kimchi Ketchup
Makes 2 cups
Prep Time: 10 minutes

Cook Time: 3 hours

Make Ahead: Can be made up to 1 week ahead, stored airtight, and refrigerated.

3 ripe medium tomatoes (about 1 1/4 pounds total)
2 teaspoons plus 1 tablespoon grapeseed oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 tablespoon grated peeled fresh ginger
1/2 cup cider vinegar
1 1/2 cups napa kimchi
1/3 cup packed light brown sugar
4 teaspoons shoyu sauce
1 teaspoon toasted sesame oil
Kosher salt

1. Preheat broiler. Lightly coat tomatoes with 2 teaspoons grapeseed oil. Line baking sheet with foil and arrange tomatoes on sheet. Broil tomatoes, turning occasionally, for 30 minutes, or until blackened all over and very tender.
2. Heat a medium heavy saucepan over medium heat. Add 1 tablespoon grapeseed oil, then add onion and cook, stirring often, for 5 minutes, or until tender. Add garlic and ginger and sauté 2 minutes, or until tender. Stir in vinegar and bring to a simmer. Stir in charred tomatoes (charred skin, too) with any cooking juices collected on foil, 1/2 cup water, kimchi, and sugar.
3. Bring mixture to a boil over high heat, stirring often. Reduce heat to low and simmer gently uncovered, stirring occasionally, for 2 to 2 1/2 hours, or until liquid has reduced and kimchi is very tender.
4. Transfer mixture to blender. Add shoyu and sesame oil and puree until very smooth. Season with salt. Serve warm or cold.

Smoked Peach-Bourbon Barbecue Sauce
Makes about 5 1/2 cups
Prep Time: 15 minutes
Cook Time: 2 hours

Make Ahead: Can be made 1 week ahead, covered, and refrigerated; reheat before using.

2 tablespoons unsalted butter
1 yellow onion, chopped
2 garlic cloves, chopped
1 teaspoon sweet paprika
1/2 teaspoon dry mustard
2/3 cup bourbon whiskey
1 cup cider vinegar
2 cups good-quality chicken broth
2 cups ketchup
3/4 cup packed light brown sugar
2 red jalapeño chiles, seeded (if desired), chopped
2 tablespoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ripe peaches, pitted, chopped
2 tablespoons fresh lemon juice

1. In a large saucepan, melt butter over medium heat. Add onions and cook, stirring often, for 5 minutes, or until tender. Stir in garlic and cook for 3 minutes, or until garlic is tender.
2. Stir in paprika and dry mustard, then stir in bourbon and vinegar, bring just to a simmer, and simmer for 3 minutes. Stir in broth, ketchup, sugar, chiles, Worcestershire sauce, salt, and pepper. Add peaches and lemon juice and bring to a simmer over high heat.
3. Reduce heat to medium-low and simmer gently uncovered, stirring often to prevent scorching, for 1 1/2 hours, or until sauce reduces and thickens slightly.
4. Place saucepan of sauce in smoker, stirring occasionally, for 45 minutes, or until smoke has infused sauce with flavor.

Fromage Whiz
Makes 2 cups
Prep Time: 10 minutes
Cook Time: 15 minutes

Make Ahead: Mornay sauce can be loaded into ISI and held in a water bath up to 1 hour ahead of serving.

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup heavy cream
1 cup whole milk
6 ounces aged cheddar cheese, shredded (about 1 1/2 cups)
4 ounces mozzarella cheese, shredded (about 1 cup)

1. In a medium saucepan, melt butter over medium-low heat. Add flour and stir for about 5 minutes, or until a smooth paste forms.
2. Meanwhile, in a small saucepan, heat cream and milk together until scalded.
3. Gradually add the hot cream-milk to butter mixture, and whisk continuously until smooth. Bring sauce to a boil.
4. Cook for 10 minutes, stirring constantly, then remove from the heat.
5. Immediately add shredded cheeses one small handful at a time, and stir until melted and smooth. Season cheese sauce with salt and pepper.
6. Strain sauce through fine sieve.
7. Transfer to ISI whipping siphon and charge once with nitrous oxide.
8. Keep ISI siphon warm in water bath (about 150°F) for up to 1 hour.
9. Pipe cheese onto beef patties when assembling burgers.

Pickled Onions
Makes 2 cups if using boiling onions and 1 cup or less if using sliced onions
Prep Time: 10 minutes, plus 20 to 40 minutes to chill
Cook Time: 1 minute

Make Ahead: The pickled onions can be made up to 2 weeks ahead and stored airtight in the refrigerator.

1/3 cup fresh lime juice
1/4 cup distilled white vinegar
1 teaspoon kosher salt
10 ounces small boiling onions (about 30; preferably red), peeled and halved, or 1 red onion, thinly sliced (about 1 cup)

If using small onions:
1. In a medium bowl, stir the lime juice, vinegar, and salt together.
2. Add the onions to a medium saucepan of boiling water and cook for 1 minute, or until just softened. Using a slotted spoon, transfer the onions to the bowl with the lime juice mixture. Cover and refrigerate, stirring occasionally, for at least 40 minutes, or until cold. Transfer the mixture to a jar and refrigerate until ready to use.

If using a sliced red onion:
1. In a small bowl, combine the sliced onion, lime juice, vinegar, and salt. Cover and refrigerate for at least 20 minutes, stirring occasionally. Transfer the mixture to a jar and refrigerate until ready to use.

Creamy Coleslaw
Serves 6
Prep Time: 20 minutes, plus at least 10 minutes standing time

Poppy Seed Dressing Ingredients
1/4 cup buttermilk
1/4 cup heavy cream
1/2 cup mayonnaise
1/4 cup finely chopped shallots
3 tablespoons cider vinegar
2 teaspoons poppy seeds
Finely grated zest of 1 lemon
2 teaspoons fresh lemon juice
2 teaspoons kosher salt

Slaw Ingredients
1 head Napa cabbage, cored, cut in half, and then cut crosswise into 1/8-inch-wide slices (about 3 cups)
3 medium heirloom carrots (preferably red, orange and yellow), cut into thin matchstick-size strips
8 scallions (white and green parts), thinly sliced

1. To make the dressing: In a medium bowl, whisk all the ingredients to combine. 
Cover and refrigerate for at least 10 minutes to develop the flavors.
2. Using your hands, gently toss the Napa cabbage, carrots, and scallions in a large bowl to combine. Toss the coleslaw with enough dressing to coat (reserve any remaining dressing for another use). Serve immediately.

Homemade Chips
Serves 8
Prep Time: 20 minutes
Cook Time: 25 minutes

Make Ahead: Chips can be made up to 2 days ahead, stored airtight at room temperature.

1/4 cup distilled white vinegar
1 pound small russet potatoes, cut crosswise into 2mm slices, rinsed, drained
Grapeseed oil, for deep frying
Fine sea salt

1. In a large heavy pot, combine vinegar and 2 quarts of water. Bring to a boil over high heat. Add potatoes and cook, stirring frequently, for 3 minutes, or until potatoes are translucent. Remove and drain thoroughly in single layer on baking sheet lined with paper towels.
2. In another large pot, add enough oil to reach depth of 4 inches and heat to 320°F.
3. Working in batches, fry potatoes for about 5 minutes, or until they are crisp and golden brown. Using a slotted spoon, transfer chips to another baking sheet lined with paper towels. Immediately season chips with salt.

No-Churn Nectarine-Sour Cream Ice Cream with Grilled Stone Fruit
Makes 1 1/2 quarts ice cream or 6 servings
Prep Time: 20 mins, plus at least 9 hours freezing time
Cook Time: 3 mins

Make Ahead: Ice cream can be made and kept frozen up to 2 days ahead. Soften in refrigerator for at least 15 mins, or until easy to scoop.

1 3/4 pounds ripe nectarines (about 5), halved, pitted, coarsely chopped
2 tablespoons fresh lemon juice
2 cups (450g) sour cream
1 cup (225g) sugar
3/4 teaspoons ground ginger
2 firm but ripe yellow peaches, halved and pitted
2 firm but ripe white peaches, halved and pitted
2 firm but ripe Santa Rosa plums, halved and pitted
4 firm but ripe apricots, halved and pitted
Sugar, for dredging
Caramelized Macadamia Nuts (see recipe below)

To make the ice cream:
1. In a food processor or blender, puree nectarines, lemon juice and 1/4 teaspoon salt until smooth with small flecks of skin throughout. Add sour cream, sugar and ginger and pulse until well blended. Transfer puree to a shallow baking dish and freeze for about 6 hours, or until solid.
2. Using a fork, break frozen puree into small chunks. Working in batches, blend in a food processor, scraping sides as needed, until very smooth. Transfer ice cream to a frozen loaf pan and freeze for about 5 hours, or until firm enough to scoop.

To grill the fruit and serve:
3. Prepare grill for high heat. Dredge cut side of fruit in sugar and shake off any excess sugar. Lightly oil grill grates, add fruit cut side down, cover with lid, and grill for 3 minutes, or until grill marks have formed on fruit and flesh has softened.
4. Divide grilled fruit among 6 chilled bowls, top with ice cream, and sprinkle with macadamia nuts, and serve immediately. Freeze any remaining ice cream for another time.

Caramelized Macadamias
Makes 1 cup
Prep Time: 15 minutes
Cook Time: 8 minutes

Make Ahead: Can be made up to 5 days ahead, stored in an airtight container at room temperature.

Nonstick cooking spray
1/3 cup sugar
10 grams unsalted butter
1 cup macadamia nuts, toasted, warm
Pinch of salt

1. Lightly coat a baking sheet with nonstick cooking spray. In a small heavy saucepan, over low heat, stir sugar and 1 1/2 tablespoons water until sugar has dissolved. Increase heat to medium-high and boil without stirring for 3 to 4 mins, brushing down sides of pan with a wet pastry brush to dissolve any crystals, until caramel is golden brown.
2. Stir in butter, warm macadamias and salt until evenly coated. Pour mixture, in a single layer, onto prepared tray. Once cool, reserve in an airtight container.