A.C.E. Burger

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

Combine all the ingredients in a large bowl and mix.

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

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

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

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

Sweat onion and garlic. Cool the onion mixture.

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

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

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

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.

Combine all the ingredients for the beer batter and mix.

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

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

Add lemon juice and season to taste.