Gently combine all Burger Patties ingredients. Avoid overmixing. Form into 4 thick patties.
In a small saucepan, combine all Whiskey Glaze ingredients. Simmer over low heat for 12-15 minutes, stirring occasionally, until reduced and glossy.
Heat a cast iron skillet over medium-high heat. Sear patties for 3-4 minutes per side for medium-rare, adjusting time for desired doneness.
During the last minute, top with Aged Gruyere cheese to melt.
Lightly toast Artisan pretzel buns.
Spread Black truffle aioli on the bottom bun. Layer with arugula, pickled shallots, cheeseburger patty, and a generous drizzle of Whiskey Glaze. Top with the top bun and serve immediately.
Ingredients
4
1.5 lbs680 gWagyu ground beef
1 tbsp15 mLBone marrow – finely minced
1 tsp5 mLTruffle salt
1/2 tsp2.5 mLBlack pepper – freshly cracked
1/2 cup120 mLSingle malt Scotch whiskey
1/4 cup60 mLBlack cherry preserves
2 tbsp30 mLBalsamic glaze
1 tbsp15 mLDijon mustard – stone ground
1 tsp5 mLSmoked paprika
44Artisan pretzel buns
4 slices4 slicesAged Gruyere cheese
1/2 cup120 mLArugula
11Black truffle aioli
44Pickled shallots
Equipment
Cast iron skillet
Mixing bowl
Saucepan
Spatula
Instructions
Gently combine all Burger Patties ingredients. Avoid overmixing. Form into 4 thick patties.
In a small saucepan, combine all Whiskey Glaze ingredients. Simmer over low heat for 12-15 minutes, stirring occasionally, until reduced and glossy.
Heat a cast iron skillet over medium-high heat. Sear patties for 3-4 minutes per side for medium-rare, adjusting time for desired doneness.
During the last minute, top with Aged Gruyere cheese to melt.
Lightly toast Artisan pretzel buns.
Spread Black truffle aioli on the bottom bun. Layer with arugula, pickled shallots, cheeseburger patty, and a generous drizzle of Whiskey Glaze. Top with the top bun and serve immediately.
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