4 Quarter pound patties
1 Tablespoon of Larder Meat Co. Burger Salt or kosher salt
4 Thick slices of cheddar cheese, or use american cheese if you like a gooey-melted cheese
4 Brioche buns
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 the Larder Meat Co. Burger Salt or Kosher 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.
Serve burgers with our Bacon Marmalade & Dijonaise (see reverse side for recipes) for the ultimate Larder Burger!
Larder Meat Co. “Dijonaise”
makes about 1/2 a cup
1 large egg yolk
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
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
makes about 1 1/2 cups of burger condiment
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
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.