Burgers

Bask

The Bask Burger
18
Mar

Yield: 6 servings 

Ingredients

Horseradish mayo

1 cup mayo

1/4 cup sour cream

1 Tbsp lemon juice

1/4 cup horseradish,

2tsp worchestershire salt

pepper to taste

 

Smoked tomato vinaigrette

5 roma tomatoes

2 shallots chopped

1/2 cup goat cheese

3oz smoked oil

2 Tbsp smoked sea salt if available otherwise kosher salt works

1/2 cup champagne vinegar

1/2 cup white balsamic vinegar

1 cup vegetable oil.

 

Blackberry puree

4 sliced jalapeno

1 shallot chopped

4 cups fresh blackberries

1/2 cup sugar

1/4 cup honey

1cup corn starch/1 cup water add slurry to desired thickness

candied bacon

6 thick cut bacon liberally add cracked black pepper as well as brown sugar more the marrier on both.

 

Ken’s secret seasoning mix

1/4 cup paprika

1/4 cup cayenne

1/2 cup brown sugar

2tbsp onion powder

2 tbsp garlic powder

2tbsp chili powder

2tbsp chili powder

2tbsp black pepper

2tsp kosher salt

1 tsp cumin

1 tsp thyme

1tsp oregano

Instructions

Roasted tomato vinaigrette
In a medium sauce pan, warm vegetable oil until hot. Then add tomato, fresh basil, and salt for a quick toasting. Then transfer to a vitamix and blend with champagne vinegar.

Candied peppered bacon
Top sliced bacon liberally with black pepper and brown sugar. Bake at 350 for 25 minutes.

Black berry puree
In a sauce pan, add black berry, shallot, sugar and salt and cook until reduced by half. Then run blackberry through the strainer to remove the seeds and return to the sauce pan and on low heat add the seeded jalapeno. When jalapeno is soft transfer to a vitamix and blend well then return back to heat and add corn starch slurry to thicken to desired consistency.

Horseradish mayo
In a small bowl combine mayo, sour cream, lemon juice and worchestershire.

For the beef, use a 70/30 blend of the provided beef and wagyu’s ranch beef from hardin mt. Add to this blend, seasoning blend with paprika, cayenne, brown sugar, onion powder, garlic powder, chili powder, black pepper, salt, cumin, thyme and oregano, and make 4 oz smash patties that will be grilled on our flat top griddle

For the build, toast and butter buns. Then add the horseradish mayo to the bottom bun, add arugula tossed with the tomato vinaigrette and then add the seasoned and seared burgers topped with candied bacon, soft goat cheese and blackberry and jalapeno puree.