Sous Chef Geoff Blanchette (left) and Executive Chef Francois Kwaku-Dongo (right) share their recipes for two of Redding's famous burgers.
Read the full story in the June/July 2019 Met Golfer
The Putnam Veggie Burger
Makes about 15
Ingredients:
1 cup cooked brown rice
1 egg
1/2 onion, roughly chopped
2 large garlic cloves
1 cup canned chick peas
1/2 zucchini, roughly chopped
1/2 squash, roughly chopped
1 cup domestic mushrooms, small dice
1 cup oats
½ teaspoon cumin
2 tablespoons chopped parsley
2 tablespoons chopped cilantro
1 tablespoon peeled and finely chopped ginger
1 to 2 teaspoons kosher salt
Black pepper
2 tablespoons olive oil to sauté mushrooms
½ to 1 cup canola oil to pan fry burgers
1 head iceberg, green leaf or butter lettuce
¼ cup dill pickle chips
5 slices tomatoes
For the Remoulade:
2 c. heavy cream
3 clove garlic
2 sprig fresh rosemary
1 tbsp. sweet paprika
2 tbsp. peanut oil
3/4 c. brunoise (small dice) grilled red onion
1/2 c. brunoise (small dice) of red bell pepper
1/2 c. brunoise (small dice) of yellow bell pepper
Directions:
Cook the brown rice, using 1 cup rice and 1 1/2 cups water with 1 teaspoon salt. Bring the mixture to a boil, cover and reduce the heat to low. Cook for about 45 minutes, until the water is absorbed and the rice is tender. Set aside.
In the bowl of a food processor, pulse the onion, garlic, zucchini and squash. Transfer to a medium bowl and set aside.
Meanwhile, heat a medium skillet on high for 30 seconds and add the olive oil. Sauté the mushrooms for a few minutes until golden. Add the mushrooms to the bowl with the zucchini mixture.
In the food processor, puree the chickpeas and the egg until the mixture is smooth. Transfer the mixture to the bowl with the vegetables. Add the cooked rice and the oats to the bowl and season with salt and ground black pepper. Stir in the cumin, ginger, cilantro and parsley. The mixture should be moist but stay together.
Form balls or scoop the batter with an ice cream scooper and release them into the hot skillet. Push down with a spatula to form round, flat burgers. Set aside
Make the remoulade:
In a saucepan, combine the heavy cream, garlic, rosemary, and paprika. Reduce by half. Allow to cool to room temperature.
In a sauté pan, heat the peanut oil. Sweat red and yellow bell peppers until glossy. Add the grilled red onions. Transfer to a plate and allow to cool to room temperature.
Once both mixtures have cooled to room temperature, combine in a bowl and mix thoroughly. Reserve.
Cook and assemble the burger:
Heat the canola oil in a medium skillet on high. Pan-fry for 2 to 3 minutes on each side until golden and cooked through.
Cut the base of each lettuce leaf on the head and carefully peel it away so that it stays as intact as possible. Spread the remoulade on each of the iceberg “buns”.
Top the patties with tomato slices, pickles chips, then drizzle with the remaining remoulade to taste. Use two or three lettuce leaves per patty and wrap them around the patty as tightly as you can. Slice in half and serve immediately!
The Twain Burger
Makes about 8 burgers 
Ingredients
60 oz. blend of 1/3 Ground Chuck, 1/3 Short Rib, and 1/3 Brisket
Bacon Jam (see below)
Vine-Ripened Tomato
Boston lettuce
Brioche bun
Gruyere Cheese
Indonesian Honey Mustard (see below)
Make the Indonesian Honey Mustard
1 cup wholegrain mustard
1 cup Indonesian mustard
2 cups honey
¼ cup sherry vinegar
1 ½ cups mayonnaise
Salt and pepper to taste
Whisk all ingredients in bowl.
Make the Bacon Jam:
2 ½ lbs of Applewood thick cut bacon cut into strips
1 ½ large white onion, diced fine
1 lb of light brown sugar
3 oz. Hot Sauce (preferable Franks or Sriracha)
6 oz. Worcestershire Sauce
- Saute bacon until crispy
- Drain half the grease from the bacon
- In the same pot, add the remaining ingredients
- Simmer for about 15 minutes until thickened
Cook and assemble the burger:
Form 8 oz. patties of ground beef. Season with salt and pepper. Grill to desired temperature.
Add bacon jam atop patties, followed by gruyere on top. Melt under broiler.
Toast brioche bun. Add the burger patty, then lettuce, tomato, and mustard sauce (or serve on the side).
