Episode 12

3 Cheese Stuffed Burger

Brady Farmer - Cooking on High

Chef Brady

  • 1 lb ground lamb
  • ½ bunch parsley, fine chopped & some for garnish
  • 4 cloves garlic, pressed
  • chives, chopped
  • red onion thin sliced for burger
  • ¼ cup Parmesan cheese
  • ¼ cup Asiago cheese
  • ¼ cup Pecorino Romano cheese
  • crimini mushrooms, chopped for burger
  • white onion, fine chopped for burger
  • fresno peppers, chopped for pickling
  • heirloom tomato, sliced for burgers
  • arugula lettuce for burger
  • Prosciutto, baked to crispy
  • brioche buns
  • salt, pepper, cayenne pepper, garlic powder, seasoned salt,
  • 1 cup flour
  • 2 eggs
  • panko bread crumbs
  • sugar
  • rice vinegar
  • weed butter and oil
  • mayo
  • lemon squeezed and zested
  • tarragon chopped for pickling
  • zucchini cut into fries
  • Dijon
  • Ketchup

Instructions

  1. Saute yellow onion and mushrooms.
  2. Bake prosciutto to crispy.
  3. Mix onion, mushrooms, cheeses, weed butter, chives, parsley, salt, and pepper.
  4. Make into patties.
  5. Oil pan grill burgers in cast iron skillet  4-5 min each side.
  6. Add zucchini to egg mix and flour with panko and seasons and bake on 400 degrees till crispy in weed oil.
  7. Mix mayo with weed oil lemon juice and zest, garlic, chives and salt and pepper.
  8. Pickle peppers, tarragon in rice vinegar, sugar, salt and pepper with oil.
  9. Butter buns and cook on pan with burger oil.