White Oak Pastures Burgers

Posted on February 4, 2016 by admin
White Oak Pastures Burgers
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White Oak Pastures 5-Bird Blend Burgers
  1. Equal parts ground chicken, guinea, duck, goose & turkey (this blend is available through the White Oak Pastures online store)
Sriracha Mayo
  1. Take some mayo squeeze in some sriracha to your liking
  2. Add a touch of sesame oil and soy sauce.
Asian Slaw
  1. 1 small head each Green and Red Cabbage (shredded)
  2. 1/4cup Sesame Oil
  3. 1/2 cup Soy Sauce
  4. 2TBL Ginger
  5. 2tsp Garlic
  6. 2 bunches Green Onion (chopped)
  7. 1 cup Shredded Carrot
  8. 1 Red Onion thinly sliced
  9. 2TBL Honey
  10. 2TBL Rice Wine Vinegar
White Oak Pastures Farmer John Burger
  1. WOP grass-fed beef
  2. Pastured bacon
  3. Pastured Egg
  4. Onions
  5. Greens
  6. American Cheese
  7. Rosemary Garlic Aioli
  8. Fresh Made Bun
Rosemary Garlic Aioli
  1. 3 Egg Yolks
  2. 2TBL water
  3. 1.5tsp white wine vinegar
  4. 1TBL Kosher salt
  5. 1.5TBL lemon juice
  6. 2TBL Roasted Garlic
  7. 2.5TBL chopped rosemary
  8. 3cups Extra Virgin Olive Oil
White Oak Pastures 5-Bird Blend Burgers
  1. Season the mixture to taste with salt and pepper.
  2. Form into patties and grill to an internal temp of 165F
Asian Slaw
  1. Combine all the vegetables (cabbage, onions & carrot) in a bowl
  2. Mix remaining ingredients together in a mixing bowl until well combined
  3. Toss the vegetables in the "dressing" until well mixed
  4. Allow to marinate for 2 hours or overnight
White Oak Pastures Farmer John Burger - This is a mega burger
  1. Use WOP grass-fed beef and lightly season with salt and pepper
  2. then grill to juicy perfection
  3. top with Pastured Bacon, Fried Pastured Egg, Grilled Onions, your favorites Greens, American Cheese and a Rosemary Garlic Aioli
  4. Served a fresh made bun
Rosemary Garlic Aioli
  1. All ingredients together in a food processor EXCEPT the oil
  2. With the food processor running slowly add the oil starting a few drops at a time in order to allow the oil to emulsify with the yolks
  3. Once it has bonded begin to add the oil in a smooth steady stream
  4. If it looks like it is starting to break, stop adding oil and add a splash or two of water until it comes back together
  5. Resume adding oil until it is all blended into a smooth mayonnaise like consistency
Notes
  1. Chef Reid Harrison likes to dress it up with different toppings and sauces to add a little extra flair...
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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