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Giardinera Burger

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For the Burger:

  • 1 lb 75/25 ground beef (for rich flavor)
  • 1 tsp porcini mushroom powder (for umami depth)
  • 1 tsp Worcestershire powder (for a tangy kick)
  • 1 tbsp Meat Church Holy Cow BBQ seasoning (for a smoky touch)
  • 4 slices thick-cut applewood smoked bacon (for smokiness and crunch)
  • 4 slices provolone cheese (for creamy melt)
  • Iceberg lettuce, crisp leaves (for freshness)
  • 1 large beefsteak tomato, sliced (for juiciness)
  • Mayonnaise, to taste
  • Hot Giardiniera, to taste (for a spicy, pickled crunch)
  • 4 brioche buns, split and toasted (for a buttery, luxurious bite)

For the Fries:

  • 2 large potatoes, cut into fries (for fresh, homemade taste)
  • Vegetable oil, for frying
  • Sicilian sea salt, to taste (for a bright, mineral flavor)

For the Malt Vinegar and Peppercorn Aioli:

  • 1/2 cup mayonnaise
  • 1 tbsp malt vinegar (for tanginess)
  • 1 tbsp malt vinegar powder
  • 1 tsp cracked black peppercorns (for spice)
  • 1 clove garlic, minced (optional, for extra zing)


  1. Prepare the Aioli:
    • In a small bowl, whisk together mayonnaise, malt vinegar, malt vinegar powder, cracked peppercorns, and minced garlic if using. Set aside in the fridge to let the flavors meld.
    • add more malt vinegar to achieve desired consistency.
  2. Cook the Bacon:
    • Lay the bacon slices on a cold skillet. Turn the heat to medium and cook until the bacon is crispy. Drain on paper towels.
  3. Season the Beef:
    • In a bowl, gently mix the ground beef with porcini powder, Worcestershire powder, and BBQ seasoning. Avoid overmixing to keep the patties tender.
  4. Form the Patties:
    • Divide the beef mixture into 4 equal parts and form into patties. Indent the center slightly for even cooking.
  5. Grill the Burgers:
    • Preheat the grill to medium-high heat. Grill the burgers to your desired doneness, about 4 minutes per side for medium-rare.
  6. Melt the Cheese:
    • Place slices of provolone cheese on the burgers during the last minute of grilling to melt.
  7. Toast the Buns:
    • Toast the brioche buns on the grill until golden.
  8. Fry the Fries:
    • Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). Fry the cut potatoes until golden and crispy. Drain and sprinkle with Sicilian sea salt.
  9. Assemble the Burgers:
    • Spread mayo on the bottom buns. Place the lettuce, followed by the tomato slices.
    • Add the grilled burger with melted cheese.
    • Top with crispy bacon and a generous helping of hot giardiniera.
  10. Serve:
    • Serve the burgers with the fresh-cut fries on the side, along with a dollop of the malt vinegar and peppercorn aioli for dipping.
    • Add a side of grilled or boiled corn on the cob, if desired, to complete this hearty meal.
  • Author: Lucas Krammes
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