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.
This easy recipe is guaranteed to be a family favorite.
Preheat Oven to 425 degrees. On a sheet tray,
evenly place the onion slices, then drizzle them with oil, and Jacobsen Salt Co. Infused Black Pepper 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.
Big thanks to Chef Anthony for cooking food for our great staff!