Lone Star Burger
3 lbs 44 Farms Angus Ground Beef
8 each Brioche Burger Buns
1/4 c 44 Farms Salt & Pepper Blend
4 each Avocados (sliced)
2 c Pickled Red Onions (see recipe below)
1 c Roasted Tomato Aioli (see recipe below)
8 slices Aged Cheddar Cheese
Pickled Red Onions
3 c Red Onions (julienne slices)
1 c Apple Cider Vinegar
1/2 c Rice Vinegar
1 1/2 c Water
1 1/4 c Sugar
1 Tbs Mustard Seeds
1 Tbs Fennel Seeds
1 each Bay Leaf
1 Tbs Black Peppercorns
1 1/2 Tbs Kosher Salt
Roasted Tomato Aioli
3 each Roma Tomatoes
1 Tbs Olive Oil
1 tsp Thyme
1 tsp Oregano
1/2 tsp 44 Farms Salt & Pepper Blend
3 each Garlic Cloves
1 1/2 c Mayo
Homemade Fries
4 lbs Russet Potatoes
8 c Vegetable or Canola Oil
1/3 c 44 Farms Salt & Pepper Blend
CHEF'S TIP: Soaking potatoes in water will pull out some of the starch in the potato and yield a fluffier fry. First fry can be done a day before if followed by freezing the par-cooked fries. They can be fried for the second fry from the frozen state. Always remember to never fill oil in a pot more than a 1/4 full and don't over crowd oil with food you are frying. Using a digital probe thermometer can assist in getting a precise oil temperature