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The Meritage Collection

Sunny days are ahead, bringing picnics and backyard barbecues along with it. In honor of National Hamburger Day, May 28th, we have tapped the shoulders of our Meritage Collection chefs, and asked them to share the recipes of each restaurant’s delicious burgers.

Burger: Shishito Burger
Location: Tanner’s Treehouse at Pasea Hotel & Spa

8 oz Burger Patty
Serrano Aioli:
8 each Egg yolks
2 bunches Cilantro
8 each Serrano Peppers (sliced)
2 each Lime, Juice of
2 each Lemon, Juice of
2 qt Blended Oil
To Taste Salt and Pepper
Tempura Batter: (For Shishito Peppers)
4 1/2 cups Tempura Flour
4 cups Soda water
Potato Bun
3 each Shishito Peppers, Tempura Fried
2 oz Slized White Cheddar
Charred Napa Cabbage Julienne
Citrus Vinaigrette
1 cup orange juice
¼ cup grapefruit juice
¼ cup lemon juice
½ cup lime juice
¼ cup white wine vin
¼ cup champagne vin
½ Tbs dijon mustard
1 Tbs maple syrup
2 cups blended oil
To Taste Salt and pepper
1 Tbs Xantham Gum

For the Serrano Aioli:

  • Place Lime Juice, Lemon Juice, Cilantro, and Serrano Peppers in a blender. Blend until juice consistency, set aside.
  • In a blender add the egg yolks in the blender, blend slowly until you have fluffy ribbons, keep at a consistent med - high speed. Begin to slowly add oil into the blender until you get a "mayo" texture. Add the Lime Juice mixture and blend until well incorporated.

NOTE: if blender gets too hot let it cool down or the emulsion will break.
For Tempura Batter:

  • In a large mixing bowl mix the tempura flour and soda water.
  • Look for a thin pancake batter consistency. To test, fry one shishito. Add more tempura flour if too thin or add more water if too thick.

For Napa Cabbage:

  • Cut head of Napa Cabbage in half and grill until flat side has a nice char.
  • Julienne Napa Cabbage.
  • Toss in Citrus Vinaigrette.

For the Citrus Dressing:

  • Add all ingredients in large bowl, except oil.
  • Blend with hand blender, and slowly add in oil until proper viscosity is reached.
  • Adjust seasoning as needed.

To Cook:

  • Cook Burger to desired temperature. Toast hamburger buns. On both sides of the bun put a dollop of Serrano Aioli. On the bottom bun add Charred Napa Slaw and place burger on top.
  • De-stem Shishito Pepper, dip into tempura batter, let drip so there is no excess, slowly drop into fryer at 350 degrees until golden brown. Place on top of patty, close burger. EAT!

Burger: The “Americano Burger”

Location: Olive & Hay at The Meritage Resort & Spa

Pickling Brine Ingredients:
2 qts Champagne Vinegar
1 qt Sugar
1 qt Water
150 g Calamansit Vinegar
Fresh Pickled Cucumbers Ingredients:
1 Cucumber thinly sliced on mandolin
Pickling Brine
Dijon Aioli Ingredients:
Equal parts Dijon Mustard (Louit Freres) and Garlic Aioli

For Pickling Brine:

  • Combine vinegar, sugar, and water in a pot and bring to a boil. Cool mixture. Once cooled stir in Calamansit vinegar. Store in fridge. Brine can be prepped in a large batch and used as needed.

For Pickled Cucumbers:

  • Thinly slice cucumber and place into a container. Cover cucumbers with cold pickling brine and allow to sit until needed.

For Dijon Aioli:

  • In a mixing bowl combine Dijon mustard and garlic aioli. Whisk to combine.

Burger Assembly:
1 each Bouchon Brioche Bun
Italian Spice Seasoning
Kosher Salt
1 8oz Burger Patty
1 slice Sharp Cheddar
2 oz Dijon Aioli
2 pcs Lettuce
2 slices Tomato
4 pcs Fresh Pickled Cucumbers
3 slices Fresh sliced onion

  • Season burger with Italian spice seasoning and kosher salt and grill burger to your desired temp. Add cheddar cheese and allow to melt.
  • Grill brioche bun and spread with Dijon Aioli. Add lettuce, tomato, pickled cucumbers, and onions. Add burger to top and enjoy!
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