Thick black pepper biscuits Flakey, hand -stopped organic maple syrup, Vermont’s Cherdar cheese, local eggs and, of course, black pepper bacon all with maples in maple. This is the New England Maple Brunch Burger.
This post was sponsored by Coombs Family FarmsHowever, the chicken and dreamy waffles have been totally inspired by their syrup and the recipe, by the opinions and so on all, as always, mine.
We get it in America. Hamburger. They are larger and more foreign every single day. There are mountains of meatballs reduced in buckets of cheese with condiments, therefore out of the world, they are a meal in themselves.
And don’t worry, we’re fan. Every day, thousands of new instagram hamburgers affect social media across the country. We sit, getting rid, staring at our phones by asking ourselves if we can sneak one before the next cycle session or perhaps, after the yoga.
This area without judgment has no boundaries when it comes to hamburgers.
But when was it the last time we took into consideration the use of normal daily ingredients on our hamburgers? Staples of our regional kitchens and flavors to raise our personal culinary compliments to the next level.
True story, I recently moved to New England. What do I know about New England? It’s cursed cold. AND They love syrup. AND cheese. AND Subarus. This is my knowledge in short.
But during my trip, while dreaming, you guessed, hamburgers, I pass several flags in front of the country shops that advertise the best local maple syrup, local products, fresh eggs and local pork. All this seems to me a winning combination. Use the ingredients of the highest quality and fresher to build a better hamburger. Now, this carnivorous girl can do.
Starting from the biscuits, I used Biological Acero A Spery Syrup of Grade A Da Coombs Family Farms. I worked in local flavors at every level. Local pork for the meatballs, fresh eggs, the Cheddar Cabot often at the top and all with a hot black pepper kick. Switch to my anthem to chicken and waffles to read more about what makes the Vermont Organic Maple Syrup a little of the best and then take a look at the The Coomb website to see where you can take a bottle yourself.
Of course, it was still a little exaggerated Burger worthy of Instagram. I may have been taken away when I doubled the biscuit recipe and made it the size of the salad dishes. But, if you can curb this and choose the control of the portions, these New England maple brunch hamburger They are something that all aspiring hamburger chefs can mount without lengthening too far from the standard cooking broth.
For the tip: The real maple syrup should be stored in the refrigerator after opening for the best conservation duration and food safety. Heat in a pan before use.
Note on a margin, if you do not find yourself in the New England region, this could be a stretch for you. But it is worth looking for the ingredients and try the real deal. There is a syrup and then there is organic maple syrup touched by hand by a sungarhouse in Vermont. There is cheese, and then there is Vermont Cheddar.
Tools used in this recipe
Biological maple syrup of Coombs Family Family
Thick black pepper biscuits Flakey, hand -stopped organic maple syrup, Vermont’s Cherdar cheese, local eggs and, of course, black pepper bacon all with maples in maple. This is the New England Maple Brunch Burger.
Prevent the screen from going to sleep
For biscuits
Grater 12 tablespoons of butter for biscuits.
In the bowl of the stand mixer, beat the flour, baking powder, salt, 1 tablespoon plus 1 black tea and sugar. With the fingers, he works the butter in the dough to cover.
Crush the egg yolks with a fork and add them to the mixture of flour, throwing everything together.
Using the mixer, slowly add the dairy until the dough forms a sticky ball.
On a clean labor surface, roll the dough together with the hands.
Cover with a plastic casing and leave to sit for 1 hour in the refrigerator.
In the meantime, preheat the oven to 400.
When it is ready to cook, model the dough in a large round about 1 1/2 “thickness. Fetta or cut into 4 large biscuits. Place in a deceived cast iron pan or on a baking tray lined for the parchment.
Dissate the remaining 4 tablespoons of butter and brush the peaks of the biscuits. Sprinkle some Kosher salt and the remaining black pepper above.
Slide in the oven and bake for 10 minutes. Reduce the heat to 375 and continue cooking another 15-18 minutes until the biscuits are golden and soft.
Remove from the heat and cool a few minutes before handling.
Keep the oven on for the bacon.
For Aioli
In a small bowl, beat the mayonnaise, syrup, black pepper and salt together. Set aside.
For pork hamburgers
In a large bowl, mix the pork together, the chopped garlic, the salt, the pepper, the minced sage, the thyme and the chilli pepper until they are combined.
Form the mix in 4 large meatballs. Press the center of each cake with an inch to form a dimple (this helps to prevent meatballs from expanding too much during cooking).
Heat a large plate or 2 cast iron pans over medium heat.
Cook the meatballs, without moving, until a nice crust is formed. SCIP and cook up to a temperature of 160 for pork. Put aside to rest and place a slice of Vermont Cherdar on each to melt.
In the meantime, cook the bacon in the oven organizing the strips in a single layer on a pan. Cook until it is crunchy, 15-18 minutes. Remove from the oven and brush with a pinch of syrup to dry the paper towel racks.
Fry the eggs on the peaks of cooking with hot plate when they are ready to serve.
Assemble the hamburgers by covering biscuits with maple aili. They submit the rocket, tomato, pork meatballs, fried eggs and bacon at the top. Serve open if you use complete giant biscuits or make smaller biscuits and enjoy as appropriate hamburgers.
Calories: 1611Kcal | Carbohydrates: 116G | Protein: 48G | Fat: 106G | Saturated fat: 52G | Cholesterol: 613mg | Sodium: 2609mg | Potassium: 1323mg | Fiber: 4G | Sugar: 14G | Vitamin A: 2645Iu | Vitamin C: 5.3mg | Soccer: 587mg | Iron: 9.1mg
