Pickled Red Onion:
1/2 cup apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
3 red onion, thinly sliced
(mix all ingredients together)
Roasted Garlic Mayo:
4 oz. pasteurized egg yolk
70 grams Koops brown mustard
180 grams roasted garlic
3 1/2 cups roasted garlic oil
2 tbsp. lemon juice
1 tbsp. espelette pepper
1 tbsp. salt
2 tbsp. sherry vinegar
(mix all ingredients together)
Smoked Garlic Butter:
1 stick of butter
100 grams smoked garlic
1 lemon zest
1 tbsp. maldon salt
1 tbsp. sweet pimenton
.25 tbsp. white pepper
1.25 tbsp. espelette pepper
(mix all ingredients together)
Piquillo Honey Mustard:
50 grams sliced garlic
200 grams sliced shallot
370 grams sliced piquillo
8 oz anis honey
1 qt gulden’s mustard
3 tbsp. aleppo
1 tbsp. espelette pepper
1/2 cup sherry vinegar
(puree all ingredients together)
burger blend is a 70/30 (30% is smoked bacon scraps “fat ass”)
cheese is manchego and tetilla
toasted potato roll
grilled chorizo chopped
Layers:
1. bottom of bun
2. piquillo honey mustard
3. shredded romaine lettuce
4. burger 70/30
5. smoked garlic butter
6. grilled chorizo
7. manchego and tetilla cheese
8. pickled red onion
9. cilantro
10. roasted garlic mayo
11. feiny’s chesapeake bay rub