Name: Richard Blais Blended Burger
Yield: 10
Ingredients: 5 pounds burger meat blend (80/20 meat to fat blend, equal parts dry aged short rib or brisket, chuck and sirloin); 5 pounds mushroom mix, ground (not chopped) – see instructions below; 1 tablespoon kosher salt; 1 tablespoon black pepper, fresh cracked; ½ tablespoon canola oil; 10 brioche burger buns; 2 tablespoon bone marrow fat, softened; 2 tablespoon butter, softened; 2 sprigs rosemary; 2 cloves garlic; 20 each slices American cheese; 4 yellow onions, sliced; 2 cups mayonnaise; 4 cups mustard; 2 cups ketchup; 1 cup bread & butter pickles – see instructions below for homemade

Yield 2 cups 1x

Author Richard Blais

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Ingredients

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2 pickling cucumbers, sliced
½ small white onion, sliced
3 tablespoon kosher salt
½ cup apple cider vinegar
¼ cup Sugar
½ jalapeno, seeds & stems removed
½ teaspoon celery seeds
½ teaspoon ground turmeric
¼ teaspoon horseradish
1 tablespoon mustard seeds

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Instructions

In a large colander toss the cucumber and onion with two tablespoons of salt and let stand 10 minutes.
Rinse the cucumber and onion and drain well.
Meanwhile, in a medium saucepan, combine the remaining ingredients and bring to a boil, stirring to dissolve the salt and sugar, remove from heat when dissolved. Add the cucumber and onion and let cool completely.
Pour liquid over sliced cucumber, stir and store under refrigeration until needed.
Transfer the pickles to a siphon and charge with two charges. Shake well and refrigerate for 20 minutes.

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