Celebrating National Burger Month with Chef Scott Alters

Jax Food Finder Tory Eulenfeld is celebrating National Hamburger Month with Chef Scott Alters, the chef and owner of Jacksonville favorites Rue Saint Marc and the newly opened Saleya Riviera Cafe. Chef Scott is sharing the story behind the burger Tory says is the best she has ever had, along with the recipe elements that make it so memorable. Viewers can learn more at saleyacafe.com and ruesaintmarc.com.

Bone Marrow–Vidalia Onion Jam

Ingredients

• 4 cups diced Vidalia onion
• 2 tbsp bone marrow fat or beef tallow
• 1 tbsp kosher salt
• 1 tsp ground black pepper
• 1 thyme sprig
• 1/4 cup brown sugar
• 1 tbsp sherry wine
• 1 cup brown veal stock
• 1 tbsp Worcestershire sauce
• 2 tsp sherry vinegar

Method

1. Caramelize the onions in the rendered fat with the thyme sprig, salt, and pepper.
2. Remove the thyme sprig and discard.
3. Add the brown sugar and cook until melted and lightly caramelized.
4. Deglaze with the sherry wine and cook out the alcohol.
5. Add the veal stock, Worcestershire sauce, and sherry vinegar.
6. Reduce over medium heat, stirring occasionally, until a jam-like consistency is reached.

Roasted Garlic-Mustard Aioli

Ingredients

• 2 egg yolks
• 2 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 1 tsp salt
• 300 g canola oil
• 240 g roasted garlic oil
• 1 tbsp water
• 1 tbsp whole grain mustard

Method

1. Combine the egg yolks, Dijon mustard, vinegar, and salt in a mixing bowl and whisk to combine.
2. Slowly stream in the canola oil while whisking to create an emulsion.
3. As the mixture becomes thick, add water to thin slightly.
4. Next, stream in the roasted garlic oil while whisking until you have a creamy aioli.
5. Whisk in the whole grain mustard.