To celebrate National Burger Month in May, the Four Seasons Scottsdale at Troon North held a BYOB contest: Build Your Own Burger. The Facebook contest announced "From toppings to bun-style, tell us how you would construct the perfect burger. Comment below, and your dream creation could be featured for a week at Proof!" There were so many creative submissions, such as Emett E's andouille burger with asiago and caramelized onion remoulade or Tony P's caprese burger with tomato, mozzarella, and balsamic, so I was thrilled to learn my burger submission was the winner.
On Tuesday, we were invited to Proof for the burger launch, which will be offered for the entire month of July from 11:30 am to 5:30 pm.
Even more exciting was joining Chefs Joey Cavaretta and Del Morris in the Proof kitchen and getting to taste what they had created. I was handed a chef's jacket with my name (thank you Chef Mel!) and then it was time to cook. One tip I learned from Chef Joey? I've been under-seasoning my burgers. Note to self: Salt more generously.
And how is the burger? Wow! I can't imagine you'd find a more juicy, flavorful burger. The Proof team's creation features a beef burger mixed with chorizo and its tangy, smoky chile heat, layered with creamy pimentón mayo, melted Manchego cheese, romesco (a traditional Catalan sauce made with pureed tomatoes, peppers, garlic and nuts), and fresh arugula. The toasted brioche bun is the perfect texture - soft enough to press around the generous fillings, but sturdy enough to capture all the delicious juices without falling apart. Served with hand-cut skin-on fries dusted with paprika, it's the perfect combination.
While Ernesto opted for the burger and beer duo, I ordered a Just Beet It (beet, rosemary, and ginger-infused gin with elderflower, lemon, and pineapple) and finished with a well-crafted Sazerac. It's not just the burger that is delicious at Proof. We started with the addictive pretzel knots and spicy cheddar dipping sauce, and the king crab special with four special accompaniments: a Tito's vodka cocktail sauce, Tabasco aioli, housemade jalapeño salsa verde, and shooters of chile de árbol hot sauce.
And save room for dessert since Proof has a bake shop and a soda fountain with grown-up milkshakes and ice cream. Our knowledgeable waiter's suggestion of the Big Island with decadent coconut-rum ice cream topped with pineapple, toasted macadami nuts, whipped cream, and Hawaiian sea salt was a winner, and my husband polished off his "C is for Cookies" milkshake with cookies and cream ice cream, crushed Oreos and chocolate chip cookies. Bonus: For Proof's Ice Cream Days of Summer special, all ice cream treats are 50% off through August 31st.
While I was there, I learned about the other special summer promotions at Proof, including Bacon Happy Hour, Sunday Night Oysters, Pie Fridays, Summertime Smokehouse, Secret Password specials, and more. Click here for my write-up on the details, along with Chef Mel's entry into the James Beard Blended Burger Project.