5oz Beef Patty:
1. Press 5oz. burger patties using fresh ground beef, season with kosher salt and cracked black pepper.
2. Sear patties in a cast iron skillet over medium-high heat.
3. Flip burger and while at the stove, get brioche bun toasting in butter (in a separate cast iron skillet that is on medium heat.
4. Remove burger and bun from skillets. Place burger on a sheet tray lined with a roasting rack to quickly rest while burger assembly begins.
Quick Pickled Red Onions:
1 red onion, 1 lime, juice and zest, Kosher salt and freshly cracked black pepper, to taste
1. Using a mandolin or an extremely sharp knife, cut onion in half and shave paper-thin.
2. Toss onions in a bowl with lime juice and zest. Work ingredients together with your fingers until all the sliced onions are coated. Season to taste with salt and pepper.
3. Refrigerate until onions are a bright pinkish-purple and somewhat translucent, about 3 hours.
Raw Kale Sofrito:
8 kale leaves (stems removed), roughly chopped, 1⁄4 cup fresh parsley, roughly chopped,1⁄4 cup fresh cilantro, roughly chopped, 2 tablespoons fresh dill, roughly chopped, 2 tablespoons fresh mint, roughly chopped, 2 tablespoons freshly squeezed lemon juice, Zest of 1 lemon, 1⁄4 cup extra virgin olive oil, Kosher salt and freshly cracked black pepper, to taste.
1. Place all ingredients in food processor and pulse until finely chopped but still somewhat coarse. (It’s a lot easier to get the desired consistency when placing everything in the processor already roughly chopped.
2. Season to taste with salt and pepper and spread it over your burger bun.
Smoked Heirloom Tomatoes:
2 heirloom tomatoes, sliced 1/3-inch thick, 11⁄2 teaspoons good quality sea salt. Special equipment: Smoking gun Smoking chips.
1. Lay tomatoes on a sheet tray and cover tightly with plastic wrap.
2. Peel back one corner and place smoking tube inside.
3. Wrap plastic around tube so no smoke can escape the chamber you have just created.
4. Stoke gun and generate smoke for 15 seconds. Quickly remove tube and lock in smoke by sealing tray with plastic. Allow tomatoes to cold smoke for 2 minutes. Repeat.
5. Season with sea salt and stack them high on your burger.
6. Head over to tomatoes and generate another round of smoke for added flavor.
King Frico:
11⁄2 cups Parmigiano-reggiano (about 6 ounces), freshly grated by hand.
1. Preheat the oven to 375. Line a baking sheet with a 16-inch by 11-inch silicone baking mat or parchment paper.
2. Make 6 piles of cheese on the baking mat, measuring 3 inches in diameter. (We use a 1⁄4-cup measuring cup for portioning.)
3. Leave an ad- ditional 11⁄2-inch radius around each pile to accommodate them when they melt.
4. Bake until deep golden brown, about 6 to 10 minutes.
5. Allow fricos to cool for 20 minutes before handling.
6. Using an offset spatula or spoon, remove the cooled discs and place on burger.
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