When Bin Lu was the top chef of two-starred Pineapple and Pearls, he spent his days meticulously assembling hundred-layer lasagne or cooking up tiny tartlets made with A5 wagyu, the crème de la crème of Japanese beef. Today, he’s centered that very same consideration to element on considerably heartier fare. To wit: His Blue Rock burger — named for his Rappahonnock eatery — takes every little thing you thought you knew about this American traditional and pushes it as much as 11.
“It’s modeled after the Large Mac,” he says, “which is type of the enduring burger for thus many individuals.”
In fact, the satan’s within the particulars. Lu begins with top-notch beef sourced from Virginia’s personal Clint’s Cattle. Every 3½ ounce patty is griddled and topped with one slice every of American and sharp cheddar for a excessive degree of gooeyness and taste. He even takes particular care to overlap the sides of the cheese in order that they soften and crisp on the griddle.
Whereas the patties are scorching away, he turns his consideration to the buns: Large Marty’s seeded buns are the one ones for him.
“They’re an ideal measurement, however extra importantly have the delicate texture we love for burgers,” he says.
He can’t resist including his personal particular aptitude, nonetheless, by brushing them with mustard-infused butter.
“We positively wished to toast our bun with butter,” he explains, “however wished so as to add in additional flavors to assist the bun caramelize and develop extra complexity because it toasted.”
Consistent with this ode to the golden arches, the patties are layered round a center bun lower out of white bread in addition to a layer of “shredduce” made by combining traditional iceberg and extra flavorful romaine and seasoning with Lu’s do-it-yourself “1001 Island” dressing.
“We chop every little thing by hand, make our personal mayonnaise, and season all of it rigorously, quite than simply counting on the sturdy flavors to convey it collectively,” he says.
The ensuing burger manages to seize the very best of top-quality elements with out deviating too removed from the traditional everyone knows and love.
Blue Rock Burger
- 1 egg yolk
- 2¼ tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1½ cups canola oil
- ⅔ cup ketchup
- ⅔ cup diced cornichons
- ¼ cup diced white onion
- 1 heaping tablespoon ready horseradish, drained
- ½ clove garlic, microplaned
- 1 tablespoon black pepper
- 1 stick butter, softened
- 3⅓ tablespoons Dijon mustard
- 3½ teaspoons honey
- ⅔ teaspoon salt
- 1 Large Marty’s seeded burger bun
- 1 slice white bread, lower right into a 3.5″ spherical
- 2 (3½ ounce) beef patties
- 1 slice American cheese
- 1 slice sharp cheddar cheese
- ¼ cup julienned romaine lettuce
- ¼ cup julienned iceberg lettuce
- Pickled pink onions (or your favourite pickle) and shoestring fries, for serving
Make the 1001 Dressing. Mix the egg yolks, vinegar, Worcestershire and salt in a robotic coupe or Vitamix. Emulsify within the canola oil, and regulate seasoning as essential. Mix ¾ cup of the mayonnaise with the ketchup, diced cornichons, diced white onion, horseradish, microplaned garlic and black pepper. Modify seasoning as essential.
Make the mustard butter. Mix the butter, Dijon mustard, honey and salt in mixer and paddle collectively.
Cook dinner the patties on the griddle till good and golden brown on one facet. After flipping, add the cheese in order that it has time to soften, and in order that overlapping edges can crisp on griddle.
Whereas patties are cooking, brush all sides of burger bun with mustard butter and griddle. Toss the shredduce with a little bit of 1001 Island dressing to coat.
So as, assemble backside bun, shredduce with 1001, first beef patty, center bun, second beef patty, pickled onions or pickles, after which unfold extra 1001 on the highest bun and assemble. Serve with additional crispy fries and ketchup and mayo.
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