Deconstructing the Dish: The CEO Burger

Chef Mastrosimone
Chef Robert Mastrosimone

The CEO Burger is drool-worthy enough to justify a quick trip out of the office and over to The Office.

Downtown Delray Beach’s cowhide-accented gastropub serves those kinds of over-the top burgers you see online, the ones stacked high, branded and oozing with cheese. And here, you know they taste amazing. With a menu first devised by James Beard award-winner Mark Militello and now in the hands of veteran Delray Beach chef Robert Mastrosimone, these burgers are built to please with perfectly balanced flavors.

While Mastrosimone is slowly reworking the menu to reflect his Cali style and a desire to make the menu more fun (adding street food and “Breakfast for Dinner”), the CEO Burger, an octo-fecta of components, will always remain. It’s a prime beef patty with two types of cheese, tomato jam, arugula, special sauce and bacon—just cuz, you know, bacon—all surrounded by a pillowy brioche bun. The burger hits all the right notes: sweet, salty, savory, acidic.

Mastrosimone was the executive chef at Sundy House as a young chef in his 20s about 17 years ago, and he introduced its famous Sundy Brunch.  Since then he’s gone on to consult in Atlanta and New York, but he’s always come back to Delray. After taking a break in the culinary industry, Mastrosimone re-entered the food industry as head line cook at The Office, and when the former executive chef quit in late 2017, Mastrosimone moved in.

He says that, like all the dishes he’s developing at The Office, the C.E.O. Burger is all about balance. Now just set your email vacation reminder and quietly slip over to a better, tastier Office. 201 E. Atlantic Ave., Delray Beach; 561/276-3600; theofficedelray.com

 


Ingredients:

  • Fresh-baked brioche hamburger bun
  • 10-ounce prime-grade beef patty
  • 2 ounces tomato jam
  • 2 strips of cooked smoked bacon
  • 1 slice of Swiss cheese
  • 5 ounces crumbled blue cheese
  • 3 ounces Office sauce (can be substituted with Russian dressing)
  • Baby arugula
  • Extra virgin olive oil

For the tomato jam (prepare day in advance):

  • 1 teaspoon olive oil
  • 2 pounds of fresh tomatoes, sliced into quarters
  • 1 small sweet onion, diced
  • 1½ cups of sugar
  • ¼ cup balsamic vinegar
  • 1 teaspoon kosher salt
  • 1 bay leaf
  1. Heat the olive oil in a sauce pot over medium heat. Then take the diced onion and sauté until translucent.
  2. Add balsamic vinegar and stir into the onions.
  3. Add tomatoes, bay leaf, sugar, salt and stir.
  4. Cook to a simmer and add water if necessary.
  5. Turn the heat down to low and cook for 30 to 45 minutes. The jam is done when the liquid is reduced to an almost syrup-like consistency.
  6. Store in mason jar or plastic container overnight.

Instructions:

  1. In a cast iron skillet or grill on high heat, cook your prime beef patty to desired temperature. (Tip: make sure you get a good sear and your meat is caramelized for ultimate flavor).
  2. Right before the patty reaches your desired temperature, top with tomato jam, bacon, blue cheese, Swiss and let melt.
  3. On the bottom of your brioche bun, drizzle your “Office sauce” (Russian dressing).
  4. Place the cooked patty with all the fixings on the bun, draping it with more sauce.
  5. Lightly salt and dress the baby arugula with extra virgin olive oil and place on your patty.
  6. Enjoy!

This story comes from our April/May 2018 issue. For more content like this, subscribe to the magazine.

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