Jacobsen Weekly Recipe with Guest Chef Anthony Cafiero
Chef Anthony Cafiero has been cooking in Portland for the better part of 15 years. Working from the award winning Ten-01, to founding Ración, he truly is a Portland Culinary Pioneer.
Chef Anthony cooked a classic for us this week- Burgers and Tater Tots. We got to enjoy Bee Local Smoked Honey Sauce on grilled onions, Jacobsen Black Pepper infused salt on local beef and Garlic Infused Salt on tater tots.
This easy recipe is guaranteed to be a family favorite. Check out the recipe below and enjoy 10% on your orders $30 or more using discount code JACOBSENRECIPES this week only.
*Discount expired 4/30
*Discount expired 4/30
- 1 yellow onion, sliced in (4) 1/2" thick rounds
- 4 T Bee Local Smoked Honey Sauce mixed with 1 t Lemon Juice
- 2 T Extra Virgin Olive Oil
- Jacobsen Black Pepper Infused Salt
- 4 Potato Buns
- 4 Slices Jarlsberg Swiss Cheese
- 2 T Sundried Tomato spread
- 2 T Mustard & Co. Classic Mustard
- 1 Head Butter Lettuce, divided into leaves and washed
- 4 Seasoned Burger Patties
Preheat Oven to 425 degrees. On a sheet tray, evenly place the onion slices, then drizzle them with oil, and Black Pepper Infused Salt. Roast onions in the oven for 10 minutes- remove them from the oven, drizzle the honey/lemon mixture over the partially cooked onions, then place them back in the oven for another 10 minutes.
Remove the cooked onions from the oven and allow them to cool a bit. Meanwhile, divide the buns into open halves, insides up, on a separate sheet tray. Place them in the oven for 4 minutes, to toast.
While the buns are toasting, heat a large cast iron pan until smoking. Add the burger patties carefully. Sear them on each side, about 1 minute per side, then place the slices of cheese on each one. Place them in the oven for an additional 2 minutes. Remove the buns from the oven when you do this.
With the buns out of the oven, spread the bottom halves with the mustard, and place a leaf of the butter lettuce on each one. Spread the Sun Dried Tomatoes on the top half, and arrange them all on a serving platter.
Remove the burgers from the skillet from the oven, and place them on a few pieces of paper towel in order to remove some of the excess fat and drippings. Then, transfer each burger to a bun, placing it on the butter lettuce bottom half. Add the 4 onion rounds to each of the burgers.
Place the top half of the bun on each burger, and serve with Tater Tots tossed in Jacobsen Garlic Salt, fresh herbs, with a side of Ketchup.