Chef’s Signature Recipes

Ingredients

Burger: 
4 ea Brioche bun
4 tablespoons Butter
4 ea 1/2 pound (8 ounces) Burger patties
1/2 cup Arugula
1 teaspoon Pedrox Ximenez (sherry or red wine vinegar)
4 slices (2 ounces ea) Brie cheese / triple cream brie style cheese (we use St. Angel)
4 ea 1/4" thick slices Heirloom vine ripened tomatoes
4 tablespoons Chive aioli (or mayonnaise with chives)
3/4 cup Bacon jam (recipe below)
To taste Kosher salt
To taste Freshly cracked pepper

Bacon Jam: 
4 cups Applewood smoked bacon (chopped)
1 ea Onion (minced)
1 tablespoon Garlic (minced)
2 cups Vegetable stock
1 cup Brown sugar
3 tablespoons Honey
1 teaspoon Espelette (we use from Le Sanctuaire, but you can sub this spice with a mild chili or BBQ seasoning)
1 teaspoon Freshly cracked black pepper
1 teaspoon Kosher salt

Preparation

Burger:

• Generously butter buns, toast on a flat surface/pan or on grill
• Meanwhile season burgers with salt and freshly cracked pepper and grill until rare
• Add the cheese so that it begins to warm; continue cooking meat until medium rare or to your liking
• Season arugula with Pedro Ximenez vinegar
• Build Burger:

  - Slather both sides of bun with chive aioli and place arugula on bottom bun; then add a slice of tomato and beef patty. Slather top bun with a generous amount of bacon jam

  - Enjoy!!

Bacon Jam:

• In a large pot over low heat, cook chopped bacon until crispy
• Drain all fat except for 2 tablespoons, add the onion and garlic and sauté until tender
• Add the bacon and the vegetable stock, honey, sugar
• Cook until the liquid has dissolved, and bacon is sticky like jam
• Season with Espelette or BBQ seasoning to your liking
• Can be stored for 2 weeks or longer in the freezer