Before McDonald’s, Burger King and Wendy’s occupied the world’s hamburger landscape there were Woody’s Smorgasburgers all over California. Woody’s was one of the first chains where you could get a hamburger and then carry it over to a little self-service topping counter stocked with ketchup, mustard, onions, pickles, salsa, barbecue sauce, etc., and create whatever you wanted.
Every Woody’s also had a “make your own sundae” bar where you could fill a dish full of soft-serve ice cream, then add a selection of syrups, sprinkles, crushed peanuts and such.
One of my friends asked the manager if it was okay to put the toppings from the sundae bar on his burger or vice-versa. Mmmmm… what would hot fudge or whipped cream do to a hamburger and would maraschino cherries blend with the mustard? I was one of the guys who discovered that chopped peanuts and caramel sauce tasted great on a Woody’s burger. So it wasn’t a big leap of faith for me to add a little chocolate.
They say that chocolate is the magic elixir to your lover’s heart. Win them over with my Choclatique Burger—with a Chipotle Cocoa Aioli, Cocoa-Butter Bun Spread and Cocoa Nib topping (in place of the peanuts). Hold the mustard, ketchup and pickle and enjoy a new kind of Valentine’s Day burger.
Prep Time: 30 minutes
Cook Time: 20 minutes
Ready In: 60 minutes
Yield: 2 hamburgers
For the Chipotle Cocoa Aioli:
1 cup mayonnaise
2 teaspoons Choclatique Natura Cocoa Powder
1 tablespoon sour cream
1 tablespoon chipotle in adobo sauce, finely chopped (about 1 pepper)
For the Cocoa-Butter Spread:
1/4 cup unsalted butter, softened
1 teaspoon Choclatique Natura Cocoa Powder
For the Burgers:
1/2 cup caramelized onions, dark brown
1 tablespoon canola oil
2 hamburger patties, 1/4 to 1/3 pound each
4 teaspoons Choclatique Cocoa-Nibs
2 thick slices Jarlsberg or Gruyere cheese
2 leaves green leaf lettuce
2 slices beefsteak tomato, sliced 1/4” thick
4 slices cooked bacon
2 hamburger buns, preferably brioche
- Combine the mayonnaise, cocoa powder, sour cream and adobe sauce in a small bowl and mix until smooth. Cover and refrigerate.
- With an electric mixer combine the softened butter and cocoa powder. Beat on low speed for 15 seconds until the cocoa powder is absorbed. Increase speed to medium and mix until butter is soft and fluffy, occasionally scraping the sides down with a spatula. Set aside.
- Caramelize the onions in butter until nicely browned; set aside.
- Preheat a large sauté pan over medium heat.
- Liberally spread the butter over each side of both buns and toast the buns on the sauté pan until crispy and deep golden brown. Cool and set aside, uncovered, toasted side up.
- Turn up the heat to medium high on the sauté pan and add the canola oil. Season the hamburger patties with salt and pepper and place in the pan.
- Once a nice crust has formed on the underside of the patties, flip the burgers and carefully sprinkle 1-2 teaspoons of cocoa nibs on each patty and cover with a slice of cheese. Cook until hamburgers have reached desired doneness.
- Liberally spread both sides of the bun with the aioli. Place the lettuce and tomato on the bottom bun, then add the hamburger patty and the caramelized onions. Finish with 2 slices of bacon and the top bun and enjoy!
ChefSecret: Covering your sauté pan for 30 seconds or so before removing the hamburger patties will ensure a nice melt on your cheese. Make the aioli a day ahead of time for the best flavor, as the time will allow the flavors to come together completely.