THE LARDER BURGER
INGREDIENTS
- 4 Quarter pound patties
- 1 Tablespoon kosher salt
- 4 Thick slices cheddar cheese (or American cheese if you like a gooey-melted cheese)
- 4 Brioche buns
- Assorted condiments (see below)
DIRECTIONS
-
Prepare a charcoal grill while you allow your patties to come to room-temperature.
-
When your coals are white, liberally season your burger patties with salt and place them on the hot grill. Grill for 5 minutes on each side for medium-rare.
-
Add the cheese to the patties in the last minute of cooking and allow the patties to rest while you heat the buns.
-
Heat the brioche buns on the grill. Buns will cook quickly on a hot grill, so keep an eye on them. You want a small amount of char on the bread and for the bun to get nice and toasted.
- 1 large egg yolk
- 1 lemon
- 1 clove of garlic, grated or minced throughly
- 2 teaspoons of cold water
- 2 teaspoons smooth Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne
- 1/2-3/4 cup grape seed or canola oil
DIRECTIONS
- Dampen a kitchen towel and set it on your counter-top in a circular shape, set a stainless steel mixing bowl into the well in the towel.
- Put everything but the oil into the bowl and whisk to combine.
- Make sure the bowl is seated into the towel really well and begin drizzling the oil into the other ingredients while vigorously whisking. You want a light but steady stream of oil while whisking to create an emulsion.
- Keep whisking until all of the oil is incorporated and mixture is the texture of mayonnaise.
LARDER MEAT CO. SAVORY BACON MARMELADE
INGREDIENTS
- 8oz bacon, diced
- 2 medium yellow onions, minced
- 1 granny smith apple, peeled and diced
- 2 Tablespoons dark brown sugar
- 1 Tablespoon molasses
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon powdered ghost chili or cayenne
- 1/2 teaspoon of whole mustard seeds
- 1/2 teaspoon kosher salt
- 2 cups dry apple cider
DIRECTIONS
-
In a heavy-bottomed sauce pan caramelize the minced bacon on medium-low heat until it is golden brown. Don’t crisp it all the way. It’s nice to have it slightly chewy in the final product.
-
When the bacon is browned remove the bacon from the pan and drain all but about 2 tablespoons of the rendered bacon fat.
-
Sauté the onions and apple in the saucepan until they are caramelized.
-
Add the remaining ingredients and mix well to incorporate.
-
Reduce until the liquid has evaporated and the mixture has the texture of a thick compote or jam.
-
Add the bacon back to the mixture and combine.
-
Store Bacon and Cider Marmalade in refrigerator for up to 2 weeks in an airtight container.