Emeril Lagasse: A burger inspired by BAM!

You’ve got to work hard to create a burger that lives up to the catchphrase “Bam!”

And Emeril Lagasse has done just that, offering AP’s 20 Burgers of Summer series a seriously over-the-top 1/2-pound burger of prime ground chuck topped with a round of fried fresh mozzarella cheese and drizzled with chipotle, tomato and lime aioli.

“I wanted a balance of texture and flavor in achieving one of the ultimate comfort foods,” Lagasse said in an e-mail interview. “I loved the idea of combining a rich fried cheese with prime chuck and the spicy aioli.”

Lagasse has been thinking a lot about burgers lately. In December he opened his Burgers And More (get it? BAM?) restaurant in Bethlehem, Pa. The menu features three high-flavor burgers, including one that sports grass-fed beef with andouille sausage, pepper jack cheese and spicy mustard.

And soon there may be a fourth. Lagasse is considering adding the Bam! burger with chipotle, tomato and lime aioli he created for The Associated Press.

Chipolte, Tomato and Lime Aioli

Start to Finish: 5 minutes

Makes 1/2 cup

Ingredients:

1/2 cup mayonnaise

1 canned chipotle pepper with adobe sauce, seeds removed

Juice of 1 lime

1 tablespoon tomato paste

1 tablespoon minced fresh basil

2 teaspoons chopped garlic

1/4 teaspoon salt

Directions:

In a blender, combine all ingredients and puree until smooth. Store in an airtight container and refrigerate for up to 5 days.

FRIED MOZZARELLA ROUNDS

Start to Finish: 30 minutes (10 minutes active)

Makes 4 slices

Ingredients:

1/4 cup all-purpose flour

4 large eggs

1/4 cup whole milk

2 cups panko breadcrumbs

1/2-pound ball fresh mozzarella, cut into four 1/4-inch slices

1 cup olive oil

Directions:

Place the flour in a wide, shallow bowl. In a second wide, shallow bowl, whisk together the eggs and milk. Place the panko in a third wide, shallow bowl.

One at a time, dredge each slice of cheese through the flour, shaking off the excess, then dip into the egg mixture, coating thoroughly. Place the slices into the panko and coat evenly on both sides. Pass each slice through the egg mixture a second time, then again through the panko.

Line a sheet pan with parchment paper. Arrange the cheese slices on it, then place in the freezer for 20 minutes.

In a medium saute pan over medium-high, heat the oil. Add the breaded cheese slices, in batches if necessary, and fry each for about 2 1/2 minutes on the first side, then 1 1/2 minutes on the second side. Move the cheese slices to a paper towel-lined plate to drain.

BAM BURGER WITH CHIPOTLE, TOMATO AND LIME AIOLI

Start to Finish: 1 1/2 hours (20 minutes active)

Servings: 4

Ingredients:

2 pounds prime ground chuck

1 teaspoon salt

1/2 teaspoon ground black pepper

4 onion poppy rolls or large sesame-seed hamburger rolls, lightly toasted

1 beefsteak tomato, cut into four 1/4-inch slices

4 fried mozzarella rounds

1 cup packed arugula leaves

4 tablespoons chipotle, tomato and lime aioli

Directions:

In a large bowl, season the meat with the salt and pepper. Gently form into four 8-ounce patties, being careful not to overwork it. Cover the patties and refrigerate until chilled, about 1 hour.

Heat a grill to medium, Lightly oil the grates.

Grill the patties for 8 minutes, then flip them and grill for another 7 to 8 minutes for medium-rare to medium, or until the burgers are cooked to desired doneness.

Place a burger on the bottom of each of the 4 toasted buns, place a tomato slice on top of the burger, then a slice of fried mozzarella and 1/4 cup of the arugula. Dress the top bun with 1 tablespoon of the aioli and place the bun on top.

Emeril Lagasse: A burger inspired by BAM!