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Blu Ox Burger From The Radisson Blue

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Blu Ox Burger

Ingredients
6 oz ground chuck divided into 2, 3 oz patties
½ oz cheese curds crumbled
½ oz blue cheese crumbles
1 oz bacon marmalade
2 oz ox tail ragu
1 toasted 4” hamburger bun.

Directions

Flatten patties into 4” circles and place cheese inside patties. Pinch edges to seal in cheese.

Season burger with salt and pepper and place on a hot grill. Cook for approx. 4-5 minutes on each side until meat is browned and cheese inside has melted.

Spread the bacon marmalade on bottom of bun and top with cooked burger. Heat the ragu in a separate pan and ladle on top of burger. Place top of bun on burger and enjoy!!

Bacon Marmalade
¼ pound bacon
2 cups julienne yellow onions
2 oz rendered bacon fat
1/8 cup chili sauce
¼ cup brown sugar
¼ cup red wine vinegar
1 TBS balsamic vinegar
1 TBS lemon juice
1 tsp smoked paprika
1 tsp fresh thyme
1 tsp course ground black pepper

Directions

Dice bacon into ¼” pieces and cook in a sauté pan until bacon has browned. Remove bacon from pan and drain on a paper towel. Reserved bacon fat in pan to sauté onions.

Caramelize onions in bacon fat over medium heat until soft and golden brown. Stir often to prevent burning. Reduce heat to low and add chili sauce, brown sugar, vinegars, lemon juice and spices. Continue to cook over low heat and stir until thick. Serve while warm or refrigerate until needed.

Ox Tail Ragu

5 pounds ox tail
¼ cup olive oil
2 carrots peeled and rough chopped
3 ribs celery large dice
2 medium yellow onions, julienned
1 cup tomato paste
1 cup red wine
1 ½ quarts beef stock, low sodium
3 sprigs fresh thyme
½ sprig fresh rosemary
1 tsp course ground cracked pepper

Directions

Season ox tail with salt and pepper. Pre heat a large braising pan and pour olive oil in bottom of pan. Once smoking hot place ox tail in pan and sear until golden brown on all sides. Remove ox tail from pan and set aside to drain on a paper towel.

Place onions, carrots and celery in same pan and sauté for approx 5 minutes. Add tomato paste and stir to brown paste slightly. Deglaze pan with red wine and beef stock scraping bottom of pan with a wooden spoon to release all the brown bits. Return oxtail to pan, add fresh herbs and pepper. Cover and simmer on low for at least 3 hours. Remove lid and continue to simmer until meat is falling off the bone tender (approx. 45 minutes). Remove from heat and let cool slightly.

Strain liquid from pan and reserve. Separate ox tail from vegetables and once they have cooled to the point you can handle pick meat from bone and set aside.

In a clean sauté pan combine ox tail meat and approx 2 cups of the strained braising liquid. Simmer on low heat until nice and thick stirring frequently to prevent burning. Season if necessary. Serve while warm or refrigerate until needed.

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