SBWFF 2010: Red's Servin' Moxie for Burger Bash
In the wake of their impressive SBWFF kickoff last night, it seems the folks at Red want everyone to know they're putting out a serious contender in the battle of the beef (a.k.a. Burger Bash) competition tonight, also. Chef Jonathan Bennett, the executive chef at Red, the Steakhouse and Moxie, both in Cleveland and also with Red, the Steakhouse here, is going to be grilling up his famous Moxie Burger.
He's so damn confident that he's willing to share the recipe with every carnivore in the universe:
The Moxie Burger
2 lbs ground sirloin
8 crispy Nueske bacon slices
8 slices Adam's Reserve cheddar
3 Tbs mayo
black pepper, fresh ground
Make four equal-sized patties out of the sirloin. Season with salt and pepper and grill to desired temperature. Top with red onions, cheddar, and bacon. Let cheese melt. Toast bun on the grill. Build the burger by spreading a little mayo on the bottom and top bun. Top burger with lettuce and tomato.
And we had to ask...
New Times: Why is this the winning burger? Or, what's the secret to the perfect burger?
Jonathan Bennett: It's all about ratio, burger to bun to toppings.
Who do you think is your biggest competitor?
The chef with the better burger.
Do you expect to win any awards? If so, which one(s)?
Best buns in Miami.
Is this your first Burger Bash? If so, what are your expectations about the event?
Yes. Holy burgers, Batman!
What else are you serving alongside the burger (if anything)?
Truffle and romano Russian banana potato chips from Idaho.
Have you ever had to serve 3,000 people burgers before?
Anything you'd like to add?
How would you like that cooked?
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