Larder Meat Co. Burgers
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.