Name: Giardinera Burger
Ingredients: 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); 2 large potatoes, cut into fries (for fresh, homemade taste); Vegetable oil, for frying; Sicilian sea salt, to taste (for a bright, mineral flavor); 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)

Ingredients

Units Scale

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)

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Instructions

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.
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.
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.
Form the Patties:
- Divide the beef mixture into 4 equal parts and form into patties. Indent the center slightly for even cooking.
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.
Melt the Cheese:
- Place slices of provolone cheese on the burgers during the last minute of grilling to melt.
Toast the Buns:
- Toast the brioche buns on the grill until golden.
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.
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.
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