Chef Thomas Salamunovich from Larkburger shows us how to grill up some burgers for Memorial Day.
Larkburger with cheese
Cook Time: 8 min Yield: 6 burgers
2 pounds ground chuck
6 medium (4”) sourdough hamburger buns
1 head of leaf lettuce
1 large vine ripened tomato
1 large red onion
1 package of Tillamook® sharp cheddar cheese
¼ cup of Dijon sauce
3 tablespoons unsalted butter, melted
Kosher salt and ground black pepper
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. Heat a griddle or large sauté pan until medium-hot.
Separate beef into 1/3 pound portions and flatten until approximately ¾” thick then refrigerate.
Rinse lettuce and fold individual leaves to fit bun size. Slice tomato and onion into ¼” thick slices. Season tomato slices lightly with kosher salt and pepper and set tomato and onion aside.
Season patties well with kosher salt and lightly with black pepper on both sides then place on grill. For a medium cooked burger, flip after 3 ½ minutes. After an additional 3 ½ minutes move to upper grill rack and add cheese.
Lightly brush butter onto both inside halves of the buns and place on heated griddle or sauté pan until warm on top then promptly remove.
Spread Dijon sauce onto both halves of the bun and then place the folded lettuce, seasoned sliced tomato and sliced onion onto the top half of the bun. Once cheese is softened, (about 1 minute), place patties on bottom bun and serve.
Cook Time: 8 min
Whole pod soybeans
Prepare boiling water and salt to taste. Boil soybeans for 8 minutes and remove from salted water. Drain, season with sea salt and serve immediately. To serve cold or if re-warming later, shock the soybeans in ice water until cool, then drain and refrigerate. Re-heat in a pan over a grill until warm, season with sea salt and serve.