Serving the GW Community since 1904

The GW Hatchet


The GW Hatchet

Serving the GW Community since 1904

The GW Hatchet

Scrumptious from Squat: a really good burger

Horseradish mayo, sweet onion marmalade, arugula salad, and blue cheese crumbles make this burger extra special. Photo by Gaby Demczuk, Hatchet photographer

“Scrumptious from squat” is our recipe columnist’s new weekly post of dorm-friendly recipes for the culinary inclined.

Inspired by Good Stuff Eatery, this burger holds true to the name. If you like flavor in your food, you can’t go wrong with horseradish mayo, sweet onion marmalade, arugula salad, blue cheese crumbles and Parmesan-rosemary oven fries.


Parmesan and Rosemary Oven Fries:

• Russet potatoes
• Olive oil
• Fresh rosemary, chopped
• Grated Parmesan cheese

Preheat the oven to 450°. Wash the russet potatoes, cut each in half and each half into four wedges. In a mixing bowl, toss with olive oil, salt and pepper. Bake on aluminum foil for about 30 minutes, flipping occasionally. Add more oil if they start to stick. Coat with rosemary and Parmesan about three-quarters of the way in to the cooking process, cooking until soft on the inside and crispy-brown on the outside.

Really Good Burger:

• ½ onion, chopped
• Red wine
• balsamic vinegar
• Brown sugar
• Blue cheese crumbles
• Ground beef (80/20)
• Salt, pepper
• Standard burger buns
• Sesame seeds (optional)
• Horseradish
• Mayonnaise
• Arugula

Sauté chopped white onions in a pan with olive oil until they are soft and browned. Deglaze with a pour of red wine and a splash or two of balsamic vinegar. Reduce for about ten minutes and add about two handfuls of brown sugar. Add more wine or vinegar if necessary. It is ready when the onions are soft and the sauce is thick. Fold in blue cheese crumbles and turn off the heat.

Gently form the beef into patties without pressing too much. I make a depression in the top of the burger—this prevents the burger-beach-ball effect. Pepper and heavily salt both sides. I cooked mine in a cast-iron grill pan. You can also cook them in a regular pan. The pan should be very hot and coated with olive oil. You may finish the burgers in the oven if the room becomes smoky, but they should be pink inside.

I butter both sides of the buns, scatter on sesame seeds and toast them in the same pan.

For the condiment, just mix mayo with a little bit of horseradish to taste. Add salt, pepper, and a touch of olive oil. Make extra as a dip for the fries!

For the salad, simply hand toss the arugula, dressing it lightly with olive oil, salt and pepper.

To compose the burger, take the toasted bun, spread on the horseradish mayo, place the burger on the throne, spoon the onion marmalade, sprinkle some more blue cheese crumbles, and crown with the arugula salad and the bun top. Serve with the Parmesan-rosemary fries.

WARNING: This dish is not for the sensitive palate. Like I said, it’s a really good burger.

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