Brian Ahern – A New Brasserie Style

It sounds cliche but let the ingredients for themselves and maybe if you have a good relationship with your local butcher they may serve you some aged meat. Maybe you could ask him or her to save you some of the ground fat from their butchering and you can get a leaner meat and then fold that fat inside your burger or if they weren't willing to give you some ground aged fat you could you could render that. Just ask him to save the scraps for you and you could render that. Then season with whatever you want. At Boeufhaus, they come out of our cast iron pans and they're resting, we seasoned rendered beef fat with some garlic and paprika, a little bit of mustard powder, herbs and we and we sort of paint onto the meat as it's resting. So you could render that fat and you could cook your burger in that if you wanted to use a cast iron pan. But I would mix the burger yourself and opposed to buying a preform Patty you know and just just enough to just sort of let it keep its form after you mix them you shape them into whatever size you want and then just put them in the fridge just to sort of set up and then, seems counter intuitive, then let them set out to get to a little bit more room temperature right before you grill them. But just let the product speak for itself. Really high heat and not much more over medium. For sure not over medium.

And any excited sauce that you can put the burger and the bun. You could take some of that beef fat and making an aoili out of it, or you could caramelize some onions and puree them and then fill that in, or you could make your own steak sauce. You know I like to bite into a cheeseburger and have a little bit of mayonnaise or aioli on the side of my mouth. And then you know you could make an herb butter or something intensely herby butter that you used to you know to pain on the roll as you toast it because I don't know if I consider a burger, a burger unless the bun is toasted.