Go Beyond Beef with Your Burger

(CBS)  The Fourth of July barbecue is usually all about burgers -- not about the beef, but what goes on top.

Chef Sang Yoon, of the Los Angeles high-end pub Father's Office, showed on "The Early Show" Friday some condiment combinations to take your back yard barbecue to the next level.

In fact, at his own establishment, Yoon doesn't go the ketchup route. He doesn't serve ketchup with his fries or on his burgers. You can't even choose your burger toppings -- each comes with piled with blue cheese, arugula, and onion compote.

In Sang's view, a burger is not a sandwich.

"You are eating beef," he told CBS News. "That should be the starting premise. You want to figure out how to highlight that beef."

Menu:
Burger with Homemade Chile Remoulade*, Avocado, Gruyere, Red Onion
Burger with Heirloom Tomato Compote, White Cheddar
Burger with Arugula, Caramelized Onions, Bacon, Blue Cheese

*Remoulade is a mayonnaise-based condiment, similar to tartar sauce. It's often flavored with curry, horseradish, paprika, and a host of other items.

RECIPES:

Heirloom Tomato Compote
1 1/2 lb. Heirloom Tomatoes chopped
1 tsp tomato paste
6 shallots sliced thinly
6 cloves garlic sliced
6 tbsp agave nectar
1/4 cup red wine vinegar
1/4 Olive oil
Salt/pepper

Heat large saute pan on med high heat. Add 1/8 cup olive oil. Add shallots and cook until translucent. Add sliced garlic, tomato paste and tomatoes. Cook tomatoes uncovered occasionally stirring to prevent burning until most water has evaporated and tomatoes are wilted. Add agave nectar to the vinegar and mix. Add vinegar agave nectar blend to tomatoes and reduce heat. continue cooking until most liquid has evaporated. Add rest of olive oil and season with salt and pepper. Allow to cool.

Chile Remoulade
8 ounces Mayo
1 tbsp Smoked Paprika
3 tbsp prepared horseradish
1 clove garlic chopped
6 cornichons chopped
1 tsp lemon juice
White pepper
Salt

Add all ingredients to a large mixing bowl and stir with a rubber spatula until well mixed cover and store. Make ahead up to 2 days.

Caramelized Onions
6 large brown onions sliced
4 strips dry cured bacon chopped
4 cloves garlic chopped
1 tbsp tomato paste
6 tbsp agave nectar
1/4 cup red wine vinegar
Salt
Black pepper

Heat a large saute pan on med high heat. Add chopped bacon and cook until bacon is browned by not crispy and remove and reserve. Keep rendered bacon fat in pan and raise heat to high. Add onions in batches. Cook onions until light brown and add more onions as you go. Add tomato paste vinegar and agave nectar. Cook on low heat until onion mixture becomes dark brown. Add garlic, bacon and season with salt and pepper. Can be made 1 day in advance.