Brasserie Burger with Habanero Bacon Jam & Danish Bleu, Frosted Blueberries and Carbonated Sugar, Sonoran Style Brunt End Sausage, Spicy Mexican Street Corn Crinkle Cut Fries, Strawberry Mascarpone Milkshake
Ingredients
BRASSERIE BURGER WITH HABANERO BACON JAM & DANISH BLEU
FROSTED BLUEBERRIES AND CARBONATED SUGAR
SONORAN STYLE BRUNT END SAUSAGE
SPICY MEXICAN STREET CORN CRINKLE CUT FRIES
STRAWBERRY MASCARPONE MILKSHAKE
Directions
BRASSERIE BURGER WITH HABANERO BACON JAM & DANISH BLEU
- For the burger, season with salt and black pepper. Melt the clarified butter on a flat top or pan and sear the patty. Cook on both sides and place the sliced Bleu Cheese on the burger. Place on the cooler side of the grill or leave in the pan with heat turned off just to melt the cheese.
- For the bun, toast the bun and spread the habanero bacon on the top.
- For the plate, construct the burger with lettuce, tomato, red onion, and place the burger patty on top. Close the burger and and serve.
FROSTED BLUEBERRIES AND CARBONATED SUGAR
- To make the simple syrup combine the 1 cup of sugar with the water in a small sauce pot and bring to boil to dissolve the sugar. Remove from heat and place the blueberries in and let cool to room temperature.
- Combine the remaining 1/4 cup granulated sugar with the carbonated sugar and set aside in a shallow dish or 1/4 sheet tray.
- Remove blueberries from syrup and drain well. Roll the blueberries in the carbonated sugar mixture. This needs to be done daily and held at room temp.
SONORAN STYLE BRUNT END SAUSAGE
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For the sausage, place the bacon in between 2 sheets parchment paper and roll out with a rolling pin. Once done wrap the bacon around the sausage tightly and secure with toothpicks. Deep fry for 3-4 minutes or just until the bacon crisps up. Place in the oven if needed to bring up
to temp. Reserve hot. - For the roll, warm up the roll or toast on the flattop.
- For the plate, place the sausage in the heated roll and top with pico, chili crisp, diced avocado, crema, fresh lime juice, and crumbled queso. Optional garnishes would be sliced jalapeno and cilantro.
SPICY MEXICAN STREET CORN CRINKLE CUT FRIES
- For the pico, mix the roasted corn and the pico together and reserve.
- For the corn dip, heat up the boil in the bag until 140 degrees. Fry the crinkle cut fries and when done remove and drain very well.
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For the plate, layer the potatoes on a platter or plate top with the corn
dip, corn pico mixture, creme, cotija and the cilantro. Serve and enjoy.
STRAWBERRY MASCARPONE MILKSHAKE
- For the milkshake, in a blender combine the ice cream, milk, mascarpone cheese, vanilla and frozen strawberries.
- Pour in a frozen glass mug or glass. Top with Chantilly cream and garnish with blueberries and carbonated sugar.
Ingredient availability varies by location*
