Cruise Miss shares Curtis Stone Burger Recipe!


Princess Cruises recently announced a new and exclusive partnership with esteemed restaurateur, New York Times bestselling author and television personality, Chef Curtis Stone.

This collaboration will serve up new culinary offerings designed by Chef Stone – as if Princess didn’t offer that already, so you know exactly what this means? It is only going to get a whole lot better!

Chef Curtis Stone - Princess Cruises Partnership News Release 01_opt

Curtis began his cooking career in Australia at the age of 18 at Melbourne’s Savoy Hotel. He continued to perfect his skills and spent a period of time in London, working in several Michelin-starred restaurants and becoming head chef at acclaimed Marco’s Quo Vadis.

He has appeared on many cooking shows in the UK, including Good Food Live and Saturday Kitchen. He also hosted the first season of Australia’s My Restaurant Rules. In the United States, Curtis hosted the international hit Take Home Chef for TLC and appears regularly on NBC’s Today show.

In 2014, Curtis finally took the solo step and opened up his first restaurant, Maude which is located in Beverly Hills and seats just 25-people. The restaurant received rave reviews and remains one of the city’s best dining options, receiving 4 out of 4 stars by Los Angeles Magazine. Maude was also voted as “Best New Restaurant 2014” by LA Weekly.

Guests sailing with Princess Cruises will be invited to enjoy three special offerings developed by Chef Stone, including:

  • “Crafted by Curtis” menu items available in the main dining room across the entire fleet
  • A new specialty restaurant concept and menu designed by Chef Stone
  • A special Chef’s Table by Curtis Stone experience

“Crafted by Curtis” menu items offered in the main dining rooms will debut aboard Golden Princess in the fall and will roll-out fleet wide through the end of 2015.

Stone’s first restaurant at sea will debut aboard Emerald Princess and Ruby Princess in December. Coral Princess will be next in line to receive the restaurant before it goes fleet wide in early 2016.

Get Cooking With Curtis Stone At Home!

To get you in the mood for some of Chef Stone’s delicious food, I went to his website and picked out this recipe – I figured everyone loves a good burger and this one could easily be made at home!

Burgers with Red Onion Marmalade and Maytag Blue Cheese


Curtis Stone Burger

What you will need……………

Red Onion Marmalade:

  • 2 1/2 tablespoons butter
  • 3 red onions, cut in half, then cut into 1/4-inch-wide slices
  • 1/2 cup sugar
  • 1 cup dry red wine
  • 1/4 cup red wine vinegar
  • Kosher salt and freshly ground black pepper

Quick Aïoli:

  • 1/2 cup mayonnaise
  • 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves, minced
  • Kosher salt and freshly ground black pepper


  • 680g 85%-lean ground beef chuck
  • 3 teaspoons olive oil
  • Kosher salt and freshly ground black pepper
  • 4 whole wheat burger buns, split in half
  • 115g Maytag blue cheese, crumbled
  • 3 cups baby arugula

How to put it all together……….


The marmalade and aïoli can be made 2 days ahead, covered separately and refrigerated. Rewarm the marmalade over medium-low heat before serving.

To prepare the marmalade:

1: In a large sauté pan over medium-high heat, melt the butter. Add the onions and sauté until they begin to soften, about 5 minutes. Reduce the heat to low and continue cooking until onions are tender, about 12 minutes. Sprinkle sugar over the onions. Add the wine and vinegar and bring to a simmer. Simmer until the liquid evaporates and the mixture becomes slightly syrupy, about 15 minutes. Season the marmalade to taste with salt and pep­per. Keep warm until serving.

Meanwhile, to make the quick aïoli:

2: In a small bowl, whisk the mayonnaise, lemon juice, mustard, and garlic to blend. Season to taste with salt and pepper.

To prepare the burgers:

3: Preheat the barbecue for medium-high heat.

4: Form the ground beef into four 170g patties and place them on a baking sheet lined with waxed paper. Flatten the patties so they are slightly larger than the diameter of the buns. Drizzle the patties with a little oil and sprinkle with salt and pepper.

5: Cook the patties, oiled-side-down, until browned on the bottom, about 3 minutes. Turn the patties over and top with the cheese. Cook 3 to 4 minutes longer for medium-rare* doneness. If necessary, close the barbecue to help melt the cheese.

6: Brush the cut sides of the buns lightly with olive oil and cook, oiled-side-down, until lightly toasted with grill marks, about 1 minute. Remove the buns and burgers from the barbecue and allow the burgers to rest for 3 minutes.

To assemble burgers:

7: Spread the aïoli over the bun bottoms. Mound the arugula over the bun bottoms.

8: Place the burgers atop the arugula. Top with a generous amount of marmalade and then the bun tops. Serve immediately. * Consuming raw or undercooked meats may increase your risk of food-borne illness, especially if you have certain medical conditions. The USDA recommends hamburgers be cooked to a minimum internal temperature of 70°C.

I don’t know about you, but I am pretty hungry now! Be sure to leave your comments if you do try this recipe out at home! I would love to see your creations.

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Images sourced via Princess Cruises Press Center. Credit: Princess Cruises.

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