Dean Fearing's Mansion Roadhouse Burger by Rebecca Bent

Dean Fearing's Mansion Roadhouse Burger
by Rebecca Bent with Tom Steele
from Burgers: 50 Recipes Celebrating an American Classic
(Clarkson Potter, 2004)
Serves 4

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The famous Mansion on Turtle Creek in Dallas is often referred to as the birthplace of innovative Southwestern cuisine, thanks to the tireless efforts of chef Dean Fearing, whose signature dishes‹like his lobster taco and tortilla soup‹are admired and imitated far and wide. Feast on this distinctive double cheeseburger and find out how Chef Fearing earned the distinction of being named one of America's best new chefs by Food & Wine.


convert		Ingredients
		For the onion rings
5 cups		peanut oil
3 cups		all-purpose flour
1 1/2 teaspoons		cayenne pepper
1 tablespoon		sweet paprika
1 teaspoon		kosher salt
Several grinds		fresh black pepper
1		Spanish onion, peeled and sliced into very thin rings, preferably using a mandoline
1		Red onion, peeled and sliced into very thin rings, preferably using a mandoline

		For the burgers
1 to 2 tablespoons		olive oil (to season grill or skillet)
2 pounds		ground beef chuck
1 teaspoon		kosher salt
1/2 teaspoon		freshly ground black pepper
8 slices		American cheese
4		Burger buns, halved
2 tablespoons		unsalted butter, melted
2 tablespoons		mayonnaise
2 tablespoons		yellow mustard
8		iceberg lettuce leaves, washed and dried
4 1/2-inch-thick slices		ripe tomato
4 1/2-inch-thick slices		yellow onion
16		dill pickle chips
		Dean Fearing's Tobacco Onion Rings
		Ketchup, for serving

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Method

MAKE THE ONION RINGS
1. Preheat the oven to 200°F (93°C). Heat the oil in a deep-sided saucepan until it measures 350°F (175°C) on a candy or deep-fry thermometer.

2. In a shallow bowl, blend the flour, cayenne, paprika, salt, and black pepper. Separate the onion rings and dredge in the flour mixture, shaking off any excess.

3. Carefully place in the hot oil, a few at a time, making sure they don't stick together. Fry for 3 to 5 minutes, or until golden brown. Remove with a slotted spoon and drain briefly on paper towels. Place on a warm platter and keep warm in the low oven until all the onions are fried. Serve immediately.

MAKE THE BURGERS
1. Wipe down a grill or a well-seasoned flat griddle with the olive oil, or use a large nonstick sauté pan and pre-heat over a medium-high flame.

2. Gently form the ground beef into eight 4-ounce burgers, each about 1/2 inch thick. Season with the salt and pepper. Cook the burgers over medium-high heat until medium-rare: 4 minutes per side on the grill, 4 1/2 minutes per side in a skillet (see Note).

3. Place 1 slice of the American cheese on each burger to melt, about 1 minute.

4. Meanwhile, toast the burger buns, butter them generously, and smear each of them with about 1/2 tablespoon of mayonnaise and mustard.

5. To serve, place 2 of the burgers, one on top of the other, on the bottom half of each bun. Top each stack of 2 burgers with 2 of the lettuce leaves, a slice each of tomato and onion, and 4 of the pickle chips. Top with the other half of the bun, and serve at once with Tobacco Onion Rings and ketchup.

Note: This cooking time will yield a medium-rare burger. For rare, cook 3 1/2 minutes on each side; for medium, cook about 4 1/2 minutes on each side.

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