3 ELEVATED BACON BURGER
• 3 Lbs Ground Chuck 80/20
• 2 Tsp Salt
• ½ Tsp Fresh Ground Black Pepper
• ¼ Cup Unsalted Butter, Melted
• 6 each Fresh Farm Eggs
• 6 each Brioche Hamburger Buns
• 1 head Boston Bibb Lettuce
• 6 slices Sharp Cheddar Cheese (Tillamook or Cabot)
• 1 each Vidalia or other Sweet White Onion
• 1 Cup Buttermilk
• 1 ½ Cup Cake Flour
• ¼ Cup Cornstarch
• ½ Tsp Salt
• ¼ Tsp Granulated Garlic
• ¼ Tsp Ranch Powder
• ¼ Tsp Smoked Paprika
• 2 Cup Vegetable or Canola Oil
• 1 Lb Thick Cut Bacon, Diced
• 2 each Shallots, Minced
• ½ Cup Honey
• 1 Cup Red Verjus
1. Render the diced bacon in a skillet until crispy. Drain off the fat and then return to pan.
2. Add shallots and sweat together for about 1 minute.
3. Add honey and verjus. Cook over low heat until liquid is mostly evaporated and mixture is at a jamlike consistency. Remove from heat and keep warm until service.
1. Carefully slice the onion into 1/8” rings. Please exercise caution while using a mandolin or knife.
2. In a medium bowl, toss the onions in buttermilk. Allow them to marinate for up to 12 hours.
3. In separate medium bowl, combine flour, cornstarch, salt, ranch powder, granulated garlic and paprika. Whisk together until ingredients are uniformly incorporated.
4. Heat Canola Oil to 350˚ over medium heat in tall stock pot.
5. Remove onions from buttermilk and drain off any excess liquid.
6. A few at a time, toss onions in flour mixture until coated evenly. Shake off any excess flour and place them in a single layer on a baking sheet.
7. Carefully add onions to the oil a few at a time. Cook until they are a nice golden-brown color. Remove them from the oil with a skimmer and place them on a wire rack to drain and cool.
Tip: Cook the onions in shifts. Adding too many at any given time may result in clumping and mushy texture.
1. Heat the grill on high for 15 – 20 minutes.
2. While grill is heating, form ground beef into 4” patties, about 1 ½” thick.
3. Season them with salt and pepper, and place on the hot grill.
4. Cook the patties on high heat for about 4-5 minutes each side for medium rare, brushing them with melted butter frequently.
5. Top with cheese during the last minute of grilling and close the lid of the grill, allowing the cheese to melt fully.
6. Heat a non stick skillet over medium heat and add a little melted butter.
7. Crack one egg in the skillet and cook to your desired doneness, set aside. Repeat this process for as many burgers that you would like to top with an egg.
8. With remaining melted butter. Brush the cut sides of your burger buns and place on the grill to toast.
9. Gently slide fried eggs on top of burgers, then top with crispy onions.
10. Once buns are toasted, apply bacon marmalade to the bottom bun. Then, slide on the burger, add lettuce and top bun.
11. Feel free to serve with your choice of sauce.
2016 Monte Rosso Vineyard Cabernet Sauvignon