- serves 1
Can you guess what the A.C.E. in this ground veal burger recipe with all the trimmings stands for? Answer: Artery Clogger Exceptionale! Courtesy of Cindy Antlej.
1 ½ oz warm water
1 ½ oz Steam Whistle Pilsner
3 Tbsp chili sauce
1 Tbsp active dry yeast
5 oz bread flour
pinch saltVeal Patty
1 ½ oz Delft Blue ground veal
1 small onion, diced
1 clove garlic, minced
salt and pepper to tasteCompound Peanut Butter
½ cup peanut butter
1 cup butter, room temperatureRoasted Garlic Aioli
1 egg yolk
½ cup canola oil
1 Tbsp roasted garlic
½ tsp lemon juice
salt and pepper to taste
1. Stir yeast in the warm water and let sit for 5 minutes.
2. Combine all the ingredients in a large bowl and mix.
3. Knead the dough for another 5 to 7 minutes, adding flour little as needed until dough is no longer sticky.
4. Place in a greased bowl, cover with plastic film and let proofed until double in volume.
5. Punch down the dough, divide into 4 slider buns, cover and let proof until double in volume.
6. Bake in a preheated 425ºF oven. Bun sounds hollow when tapped.Veal Patty
1. Sweat onion and garlic. Cool the onion mixture.
2. Add the parsley, onion and garlic to the ground veal and season. Pan sear a tiny piece to check for seasoning.
3. Divide the meat into 4 equal size patty and pan sear on medium heat until cooked.Compound Peanut Butter
1. Form peanut butter into a log and roll in parchment paper. Freeze.
2. Spread room temperature butter on a piece of parchment paper. Once the peanut butter log is frozen, lift off parchment and place on spread butter. Roll so that butter covers the peanut butter. Freeze.
3. Combine all the ingredients for the beer batter and mix.
4. Slice the frozen compound butter log to ½ inch thickness. Dip in beer batter and deep fry (375ºF) until golden brown.Roasted Garlic Aioli
1. Mix egg yolk and roasted garlic in a bowl, slowly whisk in oil.
2. Add lemon juice and season to taste.