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Presidential Burgers For Both Parties!

With the presidential election less than a month away, and charges flying at a fever pitch, we thought it would be fun to take a timeout and chew on what's gone down so far, and what likely lies ahead.

And what better way to do that than with -- some patriotic, incredibly juicy -- presidential burgers?!

So, The Early Show approached renowned Boston restaurateur Michael Schlow, and he came up with burgers for each of the candidates, both presidential and vice presidential.

After all, this is one meaty election, where every vote -- and burger -- counts!

Schlow's newest eatery is Alta Strada, which debuted in May at the MGM Grand at Foxwoods Casino in Connecticut. His others are all in Beantown: Radius, Via Matta, Alta Strada, and Great Bay.

Beyond his dining rooms, Schlow sets a unique tone in his kitchens, which are modeled after culinary schools, which encourage respect and learning. He requires a "curse-free" environment and inspires his team members to draw upon their dedication and passion for food.



Makes 1 "Bluehen-Footinmouth" burger

For Burger
7 oz of ground capon or turkey
1 egg yolk
1/2 teaspoon of dijon mustard
Pinch of chopped fresh rosemary
Pinch of kosher salt
Pinch of black pepper
2 oz canola oil

In a mixing bowl, combine all ingredients except canola oil until thoroughly incorporated. Form into a burger and place in the fridge for 30 min.

When ready to cook, preheat oven to 300 degrees F. Place a sauté pan over high heat. Add oil and heat for 1 minute.

Place burger in pan and brown on both sides, approximately 1 minute per side. Then place burger in oven (on a cookie or sheet pan) and cook for approximately 15 minutes, flipping once. Remove from oven and allow to rest.

For Mushrooms (can be prepared ahead)
1/2 cup blue foot chantrelle mushrooms (any mushroom can be substituted)
1 oz extra virgin olive oil
Salt and pepper, and a few drops of fresh lemon juice to taste.

In a small sauté pan, sauté the mushrooms in olive oil and lemon juice, seasoning with salt and pepper. Reserve.

For the burger, you will also need:
1 bun
1 tablespoon of blue cheese dressing
3 strips of cooked bacon

Take cooked burger, and start to butterfly or halve the burger, but only cut 3/4 of the way through.

On a plate, place burger on bun bottom, open burger to 'expose' middle, and spoon mushrooms into the burger. Continue spooning mushrooms until spilling onto the plate. Close burger. Top with blue cheese dressing, bacon. Place bun top on and serve with waffle chips.


Makes 3 "hockey puck slider" burgers

6 oz of 80/20 ground chuck
1 teaspoon extra virgin olive oil
Pinch of kosher salt
Pinch of black pepper
3 slider rolls
Bowl of Russian dressing (always placed to the west of the burgers)

Heat grill to high. In a mixing bowl, combine beef with oil, salt, and pepper. Form into 3 small "hockey pucks."

Place sliders on grill and cook until desired doneness (approximately 3 minutes per side for medium rare). Remove from grill and let sit for a minute or two. Place on buns, serve with waffle chips.



Makes 1 "Barack-o-Burger"

7 oz ground American kobe beef (regular 80/20 ground chuck could be substituted)
Salt and pepper

If using Kobe, mix meat with salt and pepper. Grill over high heat. Move burger to cooler part of the grill and cook to desired temperature (approximately 8 minutes for medium rare). Two minutes before serving, place a slice of American cheese on burger and melt.

Take the burger off the grill and place it on bun bottom. Smear mayo on the top of bun. Stack burger with onion, bacon, and arugula. Place top on burger and serve with waffle fries.


Makles 1 burger

For burger:
7 oz chipped braised short rib or cooked brisket, formed into a patty
1/2 cup of flour
2 egg yolks, whisked
3 oz canola oil
1 tea of butter
1 bun
1 tbs Navy bean puree (any white bean or hummus can be substituted)
1 tbs of cactus-tomatillo salsa (available in specialty markets)
1 slice of really aged cheddar cheese.

Place oil in sauté pan and place over high heat.

Make sure burger is well chilled. Dip burger into flour, pat off excess. Then dip burger into egg wash.

Place butter into oil, allow it to melt. Add egg washed burger, make sure it does not stick. Allow to golden on both sides, approximately 1 minute each side. Then put burner heat to low and cover. Allow to heat all the way through, about 4 min. Flip once midway.

While burger is still in pan, place cheese on burger. Close lid again and allow cheese to melt. Take out of sauté pan and place burger on bun bottom. Top with salsa spread and bean puree. Finish with top of bun and serve with waffle chips.