Burgers

One More

One More Burger
10
Apr

Yield: 12 servings 

Ingredients

12 Brioche Buns (St. Pierre)

LegacyMaker Ground Beef Patties: each four patties were remolded into 3 patties with added salt, black pepper, truffle powder, and havarti cheese niblets.

1 pack of Wild Arugula with vinaigrette

12 Havartic slices

120 gr aged havarti (10 gr per burger)

Secret truffle sauce

400 gr Butter Browned and clarified Butter Sticks

Sauce/dressing: 200 gr Mayo, 150 gr Ketchup, 50 g siracha, 35 gr Mustard, 75gr Truffle

Onion Jam:
3 red big onions
3 spoons brown Sugar
2 Cinnamon Sticks
3 Star Anise
10 peppercorns
500 ml Water

Pickled Onion:
2 large Onions
350 ml Red wine vinegar
350 ml water
1 bayleaf
1 Cinnamon Stick

 

Instructions

  1. Turn butter into a noisette liquid butter by boiling the butter and removing the foam turning it into clarified noisette butter.
  2. Toast the buns using the noisette butter.
  3. prepare the arugula by selecting the best leaves; add the red wine vinegar with olive oil and blend to form a vinaigrette and mix with the arugulas.
  4. Jam: slice the onion into thin slices and add them into the pot with butter and spices , caramelize them and add brown sugar into the mix; cook for 20 min and rest.
  5. Pickled onions: slide the onions into thick slices , prepare the pickling juice by browning the spices, adding the red wine vinegar and water , boil and turn the fire off! Drop the onions for 5 minutes and drain for extra crispy onions!
  6. Havarti crisps: drop slices of havarti into a non-stick pan and bring to a brown golden crisp!
  7. Sauce: bring equal amounts of mayonnaise and ketchup! 2 tablespoons of mustard and 2 tablespoons of hot sauce and 4 spoons of truffle sauce.
  8. Bring the burger together: Spread the sauce on bottom bun, add the onion jam, place the meat (after grilling to medium perfection), place a slice of havarti , followed with the crisp havarti, arugulas, pickled onions and small shaving of aged havarti!  Top bun with sauce on it and enjoy!