Edible Whole Foods: Burgers

Angus beef raised on pasture makes a great burger. We picked up meat
from Acre Angus beef and used it to make this recipe. It is good to
compare beef. Everyone has his or her own “recipe,” so find one that has
the fat content and flavor you like.

Serves: 6

HOUSE BURGER

2 pounds local grass-fed ground beef, pattied into about 5 ounce portions

6 homemade Brioche Buns

2 onions, thinly sliced and slow cooked until caramelized

4 ounces local goat cheese, crumbled

12 slices of heirloom tomatoes

Bacon Mayo, as needed

Salt and freshly ground black pepper, to taste

Preheat your grill to medium high.

Patty out your burgers and place a light thumbprint in the middle of each patty, season burgers well with salt and pepper.

Lightly spray your grill with a non-flammable grill spray and place
burgers on the grill. Cook about 6 to 7 minutes per side, once you flip
your burger, evenly distribute the onions and then the goat cheese to
each burger and allow to melt. Remove the burgers from the grill to a
sheet pan and allow to set about 5 minutes. Assemble your burgers and
enjoy.

BACON MAYO

1/4 cup of your favorite mayonnaise (we prefer Duke's)

2 tablespoons rendered bacon fat

Whisk together and refrigerate

BRIOCHE BUNS

Makes: about 12 buns

1/3 cup milk (105-115°F degrees)

1 envelope active dry yeast

2 cups bread flour

1 teaspoon salt

2 tablespoons sugar

2 large eggs, lightly beaten

3/4 cup unsalted butter, room temperature

1 egg plus 1 tablespoon water

Sesame seeds or poppy seeds, optional

Heat milk and use a thermometer to insure that the temperature is
between 105 and 115. Add yeast and stir. Let stand for 5 to 10 minutes.

In a mixer bowl, combine flour, salt, and sugar. Turn on low speed
and gradually add milk, add eggs. Mix until combined. Gradually add
chunks of the butter, allowing time for the butter to be incorporated
after each addition.

Place dough (dough will be very sticky) in an oiled bowl. Cover with
plastic wrap that has been coated with nonstick cooking spray. Place in a
70 degree location and allow to rise for 1 hour OR refrigerate the
dough wrapped tightly and then the next day allow to rise for 1 1/2
hours.

Punch dough down so bubbles are removed. Cut the dough into 12 evenly
sized pieces and shape each into balls. Place on a baking sheet lined
with parchment paper or silpat. Cover with plastic wrap that has been
coated with nonstick cooking spray. Place in a 70 degree location until
doubled in size, about 1 hour.

Preheat oven to 400 degrees. Gently brush the dough with egg and
water mixture. Sprinkle on sesame seeds if desired. Bake for 20 to 25
minutes or until browned and cooked though (bread will sound hollow when
tapped). Cool on a cooling rack, slice and serve.

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