Butcher’s Burger Recipe
Prime chuck, pan seared cast iron pancha, butter onion-garlic sofrito, “101” pork belly lardon, havarti, lemon-thyme aioli, butter lettuce, heirloom tomato, southern bun.
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Ingredients
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Burger Ingredients
Method
Cooking Instructions
Prepare the Sofrito
In a skillet over medium heat, melt 1 tablespoon of butter. Add diced onion and minced garlic, and sauté until soft and translucent, about 5-7 minutes. Set aside.
Cook the Pork Belly Lardon
In the same skillet, add diced pork belly and cook until crispy and golden brown. Remove from heat and drain on paper towels.
Form and Cook the Burger Patties
Form the ground beef into two equal patties. Season with salt and pepper. In the same cast iron pan, add the remaining tablespoon of butter over medium-high heat. Sear the patties for about 4-5 minutes on each side, adding the havarti cheese on top during the last minute of cooking to melt.
Make the Aioli
In a small bowl, combine lemon juice, fresh thyme, and a pinch of salt. Mix well and set aside.
Assemble the Burger
On the bottom half of each southern bun, layer butter lettuce, a burger patty with melted havarti, crispy pork belly lardon, the sofrito mixture, and a slice of heirloom tomato. Drizzle with lemon-thyme aioli and top with the other half of the bun.
Serve
Serve immediately with your choice of sides.
