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Chef Joseph Burton’s Roseda Burger
Ingredients
- Cast iron skillet
- Scale
- 3 TBS pure olive oil
- Salt and fresh cracked pepper TT
- 4 each Brioche buns
- 1 pound of ground beef
- 1 pack Cabot cheddar
- 1 pound of Thick cut hickory smoked bacon
- Pepper aioli
- House made pickles
In a 400-degree oven lay strips of bacon on a sheet tray and cook until crispy and sit aside. Using Roseda beef/ pat la freda dry aged beef or a good ground sirloin 80/20 blend weight out 8oz of beef and shape into a patty, season with salt and pepper liberally. Heat a pan with olive oil until is smokes slightly then add your burgers cooking them to your desired temp. once your desired temp is achieved top the burger with your cheese and bacon and brush each side of your bun with the pepper sauce, then add your burger and top with your house made pickles and the top bun.
Pepper sauce
- 4 ea red bell peppers
- 1 ea red onion
- 10 cloves of garlic
- 3 ea Roma tomatoes
- 3 ea habaneros
- 1 tea curry powder
- 1 tea cumin
- 1 tea adobo
- 1 tea blk pepper
- 1 tea dried oregano
- 1 Maggie cube
- 1/2 cup pure olive oil
- 1/4 cup water
Seed and cut bell peppers into chunks and set them aside in a bowl. Peel onion and cut into large dice, core the tomato, and cut into large chunks, pull the stem off habanero, and cut in half. Mix all the cut veggies together the. Pulse them through your food processor until it’s the consistency of tomato sauce then heat a pan or small pot with 1/2 cup pure olive oil, once the oil is hot adding all the veggies and seasonings except the Maggie cube. Mix and cook for 10 mins while stirring often to ensure no sticking happens and the vegetables soften. Crush Maggie cube and add it to the pot then add the water and let it cook until the oil begins to rise to the surface and veggies are tender and you have a good level of salt.
Spicy Aioli [COMBINATION OF AIOLI + PEPPER SAUCE]
- 1 cup Mayo
- 2 tbsp pepper sauce
- Zest of 1 lemon
- 1 tea of adobo
Measure all ingredients and mix them together in a bowl
House made pickles
- 1 English cucumber
- 1 tbs pepper sauce
- 1 cup Bianco white vinegar
- 1/4 cup white sugar
- 2 each bay leaves
Using a mandolin slice the cucumbers so that they are transparent then set them aside in a bowl. Take a small pot and combine 1/2 pepper sauce, vinegar, sugar and bay leaves and heat until sugar has dissolved. Take the other half of pepper sauce and massage it into the cucumbers then pour the hot liquid over the cucumbers and let them naturally cool down and serve.
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Parmesan Truffle Fries
The parmesan truffle fries are the only thing we don’t make from scratch at the restaurant.
We purchase shoe-string fries; the fries are tossed in parmesan, chopped parsley, and salt and served with our white truffle aioli
White Truffle Aioli
- 1 cup Mayo
- 1/4 cup roasted garlic chopped (take a whole clove of garlic cut it in half season with olive oil and a little salt and wrap in foil and cook in the oven at 400 until the garlic is soft. Once cooled the garlic can be squeezed from its pods for use.
- 1/4 cup chopped parsley
- 1 tbs adobo
- 1 tbs white truffle oil
- 1 lemon zest
Mix all ingredients into a bowl and whisk until thoroughly mixed.