A Meal Fit for a President

So ever since we moved to DC, I have been on the hunt for the city's best hamburger. Hamburgers were my downfall (aka: freshman 15) in college, and the dining hall only fueled my addiction, as they were as readily available at 8 am as they were at 7pm. Yes, I spent many a Sunday brunch walking right past the omelettes and waffles for a burger and fries.


When I was just an eager young intern, one of the women in my office took me to the one and only Good Stuff Eatery for lunch (thanks, Emily!), and it has been my go-to lunch whenever we have visitors intown. The place is always packed with avid fans aching for the house specialty, an Obama Burger.


We decided to whip up a Prez Obama Burger on our own, to see if we could measure up to the great Food Network star and Good Stuff owner, Spike Mendelsohn. Unfortunately, our habit of drinking while cooking led us to completely forget the best ingredient: blue cheese. In spite of this, they still turned out amazing! A great recipe for Father's Day!

HORSERADISH MAYONNAISE
1 cup mayonnaise
2 ounces horseradish
1/2 tablespoon cayenne
3/4 teaspoon freshly ground black pepper


RED ONION MARMALADE
1 red onion
1/2 cup red wine vinegar
1/2 cup sugar


BURGERS
15 ounces ground sirloin
6 potato buns, cut in half
canola oil
1/2 pound applewood smoked bacon
sea salt
freshly ground black pepper
1 pound crumbled blue cheese


Horseradish Mayonnaise
Add mayonnaise, horseradish, cayenne, pepper, and salt to taste to a food processor or blender. Puree until smooth. The mayonnaise can be refrigerated in an airtight container for up to a week.

Red Onion Marmalade
Slice red onion 1/2 inch thick. Ad the vinegar and sugar to a pot over medium heat. Bring to a simmer. Once the sugar is completely dissolved, add the onions. Cook, stirring occasionally to prevent burning, until the onions are translucent and the liquid is reduced by half, about 5 minutes. Set aside to cool.


Applewood Smoked Bacon
Heat a large skillet over medium-high heat and just add enough oil to cover the entire bottom. Line a plate with paper towels. When the oil begins to smoke, add the bacon and cook until crisp. Remove with a slotted soon. Drain on the paper towels. Drain the fat from the pan but do not wipe clean.

Patties
Roll six 5-ounce sirloin balls and form each ball into a patty. Arrange on a tray, cover, and refrigerate. After the bacon is finished, reduce the heat to medium and place the patties into the skillet. Season the patties with salt and pepper and cook for 3 minutes. Flip, and cook on the other side for 1 minute more. Distribute the crumbled blue cheese equally among the patties and continue to cook 2 minutes more for medium-rare doneness. Cover with a led for the last 30 seconds to melt the cheese.


Buns
Dab a little bit of butter on the cut side of each bun. Place on a tray in the oven on a broiler setting face up. Broil them for less than a minute.


Assembly
To assemble the burgers, place 1 patty on 1 bun bottom. Top the patty with some mayonnaise, marmalade, and bacon. Cover with the bun top. Repeat with the remaining ingredients. Let rest for 2 to 3 minutes and serve.