A.C.E. Burger

A.C.E. Burger
1 serving

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.



Chili Pilsner Bun

1 ½
oz warm water
1 ½
oz Steam Whistle Pilsner
Tbsp chili sauce
Tbsp active dry yeast
oz bread flour
pinch salt

Veal Patty

1 ½
oz Delft Blue ground veal
small onion, diced
clove garlic, minced
parsley, chopped
salt and pepper to taste

Compound Peanut Butter

cup peanut butter
cup butter, room temperature

Roasted Garlic Aioli

egg yolk
cup canola oil
Tbsp roasted garlic
tsp lemon juice
salt and pepper to taste


Step 1

Stir yeast in the warm water and let sit for 5 minutes.

Step 2

Combine all the ingredients in a large bowl and mix.

Step 3

Knead the dough for another 5 to 7 minutes, adding flour little as needed until dough is no longer sticky.

Step 4

Place in a greased bowl, cover with plastic film and let proofed until double in volume.

Step 5

Punch down the dough, divide into 4 slider buns, cover and let proof until double in volume.

Step 6

Bake in a preheated 425ºF oven. Bun sounds hollow when tapped.

Step 7

Sweat onion and garlic. Cool the onion mixture.

Step 8

Add the parsley, onion and garlic to the ground veal and season. Pan sear a tiny piece to check for seasoning.

Step 9

Divide the meat into 4 equal size patty and pan sear on medium heat until cooked.

Step 10

Form peanut butter into a log and roll in parchment paper. Freeze.

Step 11

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.

Step 12

Combine all the ingredients for the beer batter and mix.

Step 13

Slice the frozen compound butter log to ½ inch thickness. Dip in beer batter and deep fry (375ºF) until golden brown.

Step 14

Mix egg yolk and roasted garlic in a bowl, slowly whisk in oil.

Step 15

Add lemon juice and season to taste.

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