SALAD:

1 large or 2 small local heirloom tomatoes, cored and sliced

1/2 small red onion, julienned

1 roasted red pepper, peeled, seeded, and julienned

1 tablespoon (15 ml) balsamic vinegar

1 tablespoon (15 ml) olive oil

1 tablespoon (4 g) minced fresh Italian flat-leaf parsley leaves

6 basil leaves, julienned

1 clove garlic, minced

Kosher salt and fresh cracked black pepper, to taste

BURGERS:

1 1/2 pounds (680 g) ground bison, 90 percent lean

1/2 teaspoon (2.5 g) kosher salt

1 teaspoon (2 g) fresh cracked black pepper

8 ounces (225 g) fresh mozzarella, cut into 8 slices

4 whole wheat burger buns

2 ounces (55 g) baby arugula

Red Wine–Basil Aioli (recipe follows)

Method:

In a medium bowl, mix together the tomatoes, red onion, roasted red pepper, vinegar, olive oil, parsley, basil, and garlic. Season with salt and pepper to taste. Cover and reserve until burgers are ready.

Prepare a two-zone fire according to the instructions in chapter 1. While the coals are heating, in a separate bowl, combine the ground bison with salt and cracked pepper and mix well. Shape into 4 burgers according to the technique in

Place the burgers on the grill grate directly over the coals and sear for 2 minutes on each side. Move the burgers to the cool side of the grill, top each one with 2 slices of mozzarella, and cover the grill. Cook for 3 minutes or until the cheese is melted.

To serve: Spread Red Wine Basil Aioli on bottom halves of buns, place burgers on buns, top with Marinated Vegetable Salad and a few leaves of arugula, and lay the top halves of the buns on the salad. Serve immediately. YIELD: 4 burgers

RED WINE–BASIL AIOLI:

1 large egg

2 cloves garlic, peeled

6 basil leaves, chopped

2 teaspoons (10 ml) red wine vinegar

1/2 cup (120 ml) olive oil

1/2 cup (120 ml) canola oil

Kosher salt and fresh cracked black pepper, to taste

Place the egg, garlic, basil, and red wine vinegar in the bowl of a food processor or blender and process until smooth. Mix the two oils in a small bowl. With the motor running, slowly drizzle the oil into the food processor until the mixture is smooth, thick, and shiny, with the consistency of mayonnaise. Season with salt and pepper. Refrigerate for up to 1 week, covered. YIELD: 1 1/4 cups (285 g)

Jesse's Bison Burger

Ingredients:

1 1/2 pounds (680 g) flash-frozen or fresh yellowfin tuna

1 tablespoon (15 ml) sesame oil

1 tablespoon (6 g) minced fresh ginger

1 teaspoon (3 g) minced garlic

1 tablespoon (15 ml) low-sodium soy sauce

2 tablespoons (28 g) Best.Mayo.Ever. (page 27), plus extra for serving

2 tablespoons (13 g) panko

Vegetable oil, for cooking

Kosher salt to taste

2 tablespoons (28 g) butter

4 Brioche Buns (page 198)

1/4 lemon

1/4 cup (56 g) bottled Asian sweet chili sauce

1 cup (30 g) micro greens

Method:

If using frozen tuna, let it partially defrost in the refrigerator, about 2 hours. If using fresh tuna, freeze until partially stiff, about 45 minutes. Cut the tuna into thick strips.

Grind according to the technique in chapter 1 using the coarse grinder plate. Carefully fold in the sesame oil, ginger, garlic, soy, 2 tablespoons (28 g) mayo, and panko. Divide the mixture into 4 equal portions and shape into patties, about 1-inch (2.5 cm) thick. Refrigerate until ready to cook, up to 12 hours.

Heat a skillet over medium heat until medium hot. If you have an infrared thermometer, the skillet should register around 400°F (200°C). Or test by brushing on a bit of oil. When the skillet just barely begins to smoke lightly, it is ready.

Brush the surface with oil. Season the burgers with salt and place in the skillet. Add butter to the pan. Cook burgers for 2 minutes per side. The interior will be rare.

To serve: Have Brioche Buns, mayo, lemon, chili sauce, and micro greens lined up before you cook burgers. After they are cooked, place them on buns. Add a dollop of Best.Mayo.Ever. a squeeze of lemon, and drizzle generously with sweet chili sauce. Garnish with micro greens. Serve immediately. YIELD: 4 tuna burgers

Yellowfin Tuna Burger

Ingredients:

2 1/2 pounds (1.1 kg) boneless chicken thighs, cut in half lengthwise

1/2 pound (225 g) chicken livers

4 scallions, finely sliced

2 tablespoons (28 ml) soy sauce

3/4 cup (90 g) fine dry bread crumbs

Kosher salt and fresh cracked black pepper, to taste

6 hamburger buns

Tomato-Ginger Ketchup

Peppered Onion Rings

Method:

Place the chicken and livers in the freezer until stiff but not frozen, about 45 minutes. Remove from the freezer and in a large bowl, mix the chicken, livers, scallions, and soy sauce together. Using the coarse plate, grind according to the technique in chapter 1.

In a large bowl, gradually stir the bread crumbs into the ground chicken mixture until the meat is no longer sticky. You may not need the full 3/4 cup (90 g). Divide the mixture into 6 even portions and shape into 1-inch (2.5 cm) thick patties. Season with salt and pepper.

We recommend a two-phase cooking process for these burgers. You can do this on an outdoor grill or indoors. If outdoors, prepare the grill for two-zone cooking. Brush the grill grate with oil and cook the burgers directly over the coals for 3 minutes per side.

Transfer the burgers to the cool side of the grill and cook for 10 minutes more, covered, or until an instant-read thermometer registers an internal temperature of 160°F (71°C).

If cooking indoors, have a sheet pan ready, preheat the oven to 325°F (170°C, gas mark 3), and heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.

Brush oil onto the skillet and sear the burgers for 3 minutes per side. Then transfer to the sheet pan and bake for 10 minutes or until an instant-read thermometer registers an internal temperature of 160°F (71°C).

Transfer the burgers to a plate and allow them to rest, tented in foil, for 5 minutes. To serve: Place the burgers on buns, add ketchup, and top with a generous pile of Peppered Onion Rings. YIELD: 6 burgers

Poulet Foie Royale Burger

Ingredients:

6 portobello mushrooms, stems separated from caps and trimmed

2 shallots, peeled and sliced 1/4-inch (6 mm) thin

1/4 cup (60 ml), plus 1 tablespoon (15 ml) extra-virgin olive oil

Kosher salt and fresh cracked black pepper, to taste

7 1/2 ounces (210 g) canned black beans (1/2 can), strained and divided

2 teaspoons (1.4 g) minced fresh rosemary leaves

1 clove garlic, peeled and sliced

8 basil leaves, julienned

2 cups (100 g) panko bread crumbs, separated

1/2 cup (80 g) cooked jasmine rice

Oil for cooking

4 Flour Bakery Burger Buns

Mushroom Mustard (recipe follows)

Method:

Preheat oven to 350°F (180°C, gas mark 4). Oil a rimmed baking sheet.

In a large bowl, toss the mushroom caps, stems, and shallots with 1/4 cup (60 ml) of olive oil and season with salt and pepper. Transfer the mixture to the prepared baking sheet and bake for 15 to 20 minutes until the mushrooms are sweaty and soft. Remove from the oven and cool.

When the mushrooms are cool enough to handle, cut them into a roughly 1/8-inch (3 mm) dice (they do not need to be uniformly chopped) and set aside. Roughly chop the stems and set aside.

In the bowl of a food processor fitted with the steel blade, place half of the black beans, half of the chopped stems, the shallots, rosemary, garlic, and reserved tablespoon (15 ml) of olive oil.

Process until smooth. Scrape into a bowl and add minced mushroom caps, remaining black beans, basil, 1/2 cup (25 g) panko, and cooked rice. Fold until incorporated, taste, and season with salt and pepper. Cover and refrigerate for 24 hours. Divide the mixture into 4 even portions and shape into patties. Coat each side with the remaining 1 1/2 cups (75 g) panko.

Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.

Brush oil onto the skillet and sear the burgers for 1 to 2 minutes until golden brown.

Flip the burgers, place the pan in the oven, and bake for 5 minutes. Remove from the oven and let rest for 3 to 4 minutes while you toast the Flour Bakery Burger Buns. Serve on buns with Mushroom Mustard. YIELD: 4 burgers

MUSHROOM MUSTARD:

1/2 cup (120 g) Dijon mustard

2 teaspoons (7.4 g) mustard seeds

1 tablespoon (15 ml) fresh lemon juice

Reserved chopped mushroom stems

1 clove garlic, chopped

1/4 cup (60 ml) olive oil

Kosher salt and fresh cracked black pepper, to taste

In the bowl of a food processor fitted with the steel blade, combine the Dijon mustard, mustard seeds, lemon juice, mushroom stems, and garlic and process until smooth. With the motor still running, slowly stream in oil to emulsify. Season with salt and pepper. YIELD: 1 1/2 cups (260 g)

Black Bean Portobello Burger

Ingredients:

3 pounds (1.4 kg) lamb shoulder (or ground lamb)

2 tablespoons (12 g) finely chopped fresh mint

2 tablespoons (8 g) finely chopped fresh parsley

2 tablespoons (28 ml) olive oil

1 tablespoon (6 g) lemon zest

2 cloves garlic, minced

3/4 cup (150 g) whole milk Greek yogurt

1 cup (150 g) crumbled feta cheese

6 ounces (170 g) Brie, cut into 6 thin wedges or slices

Kosher salt and fresh cracked black pepper, to taste

Oil, for cooking

2 tablespoons (6 g) dried oregano, preferably Greek

6 eight-inch (20 cm) pita rounds

Recommended toppings: Arugula, olive tapenade, thinly sliced cucumber, cherry tomatoes

Method:

Cut the lamb into strips and freeze until stiff but not frozen, about 45 minutes. Grind the lamb according to technique in chapter 1.

In a large bowl, mix the ground lamb with mint, parsley, olive oil, lemon zest, and garlic. Shape into 12 thin patties and set out on a platter or baking sheet.

Spread yogurt on 6 patties, starting from the middle and working out toward the perimeter. Leave about a 1/2-inch (1 cm) border uncovered all around. Still avoiding the edges, sprinkle feta cheese over the yogurt and top with a piece of Brie.

Place the remaining patties on top. Press down firmly with your hands and crimp the edges to seal. Wrap each patty individually in plastic wrap. Refrigerate at least 2 hours or overnight. These burgers are equally delicious prepared on the grill or skillet. Whichever equipment you use, prepare your cooking surface for high heat. If you’re grilling, prepare a kettle grill.

Clean the grill grate well with a stiff wire brush. Or heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.

Season the patties with salt and pepper. Brush the grill or skillet with oil. If cooking indoors in a skillet, cook for 3 to 5 minutes per side until a thermometer inserted into a burger registers 125°F (52°C). If grilling, cook for 3 to 5 minutes per side.

Transfer the burgers to a platter, sprinkle with oregano, and allow to rest for 3 minutes. To serve: Slit pita rounds open and place 1 burger inside each. Spread with tapenade and top with arugula, cucumbers, and/or tomatoes. YIELD: 6 burgers

Lamb Juicy Lucy Burger

Ingredients:

2 pounds (900 g) bison or ground bison (ask your butcher for a blend of bison cuts that will yield an 80/20 meat-to-fat ratio)

Kosher salt to taste

2 tablespoons (28 ml) vegetable oil, for cooking

4 large potato buns

8 slices yellow deli-style American cheese

Garnishes: Jarred sliced pickles, sliced onion, ketchup, mustard, Special Sauce

Method:

If grinding, cut the bison into strips and freeze until stiff, about 45 minutes. Using the coarse grinder plate, grind according to the technique.

Divide the ground meat into 8 equal portions and shape each into a ball about the size of a golf ball. Salt the tops of each bison ball.

Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.

If your skillet is not big enough to accommodate all of the burgers at the same time, cook them in batches. Line a platter with butcher paper or a large piece of a paper grocery bag. (We don’t think paper towels are sturdy enough for this job; they absorb too much moisture and destroy the crust.) Open your windows and/or turn on your oven fan. There’s gonna be some smoke!

Place the burgers on the skillet, salted side down. Press gently and cook for 1 minute. After 1 minute, using a sturdy spatula, smash each burger until it is about 1/4-inch (6 mm) thick. Salt the tops of the smashed burgers. Cook for 2 more minutes and then flip the burgers. Lay a piece of American cheese on each burger and cook for 2 more minutes.

If cooking in batches, transfer the burgers to the platter. Repeat until all the burgers are cooked. Note that this method cooks the burgers almost through with just a bit of pink in the center. We sacrifice our usual preference for rare-ish meat in order to get that wonderfully crispy exterior. Once you have transferred the burgers to the platter, don’t cover them or put them in the oven. You want to preserve what you worked so hard to achieve.

To serve: Place 1 patty on the bottom half of a bun. (If you have some burgers resting from an earlier batch, place them back on the skillet for a minute to warm them up.) Stack another burger on top and garnish with pickles and onion. Spread mustard, ketchup, and Special Sauce on the other bun half, place that on the burger, and serve. YIELD: 4 burgers

All-American Double Bison Cheeseburger

Ingredients:

647’s Breakfast Sausage

4 slices American cheese

8 slices bacon, cooked to crispy

4 English muffins, toasted

4 eggs, cold from the fridge

Ketchup

Before you start, have the cheese and hot cooked bacon ready and close at hand. While the sausage is cooking, put the English muffins in to toast. While the sausage is resting, in a second skillet, cook the eggs to your liking; try to keep them as compact as possible. (Using fresh, cold eggs, straight from the fridge, will help to keep them from spreading out.) If you scramble the eggs, try not to break them up. Instead, fold them, omelet-style, into a square or triangle about the same circumference as your English muffins.

To serve: Place the sausage patties on the muffin bottoms, top with the cheese, bacon, eggs, and ketchup. Top with other halves of muffins. Serve immediately.

YIELD: 4 burgers

647’S BREAKFAST SAUSAGE:

There’s no way around it. You have to use a grinder for this recipe because it is the best way to get all the flavors to emulsify. The fatback is important as well to keep the sausage juicy.

Ingredients:

8 ounces (225 g) pork butt, trimmed and cut into strips

6 ounces (170 g) fatback, rind removed, cut into strips

2 teaspoons (10 g) kosher salt

2 teaspoons (4 g) black pepper, coarsely ground

2 fresh sage leaves, roughly chopped

1/4 teaspoon (0.4 g) dried thyme

1/4 teaspoon (0.5 g) ground ginger

1/4 teaspoon (0.6 g) ground nutmeg

1/4 teaspoon (0.3 g) red pepper flakes

1 tablespoon (20 g) maple syrup

3 tablespoons (45 ml) cold water

Vegetable oil, for cooking

Method:

Freeze the pork and fatback until stiff but not frozen, about 45 minutes. In a large bowl, toss the meat and spices together. Using the fine grinder disk, grind according to the technique in chapter 1 (see page 15). Mix in the maple syrup and cold water.

Divide the sausage mixture into 4 even portions and shape into patties about 3 1/2 inches (8.5 cm) across.

Heat a skillet over high heat until medium hot. If you have an infrared thermometer, the skillet should register at least 400°F (200°C). Or test by brushing on a bit of oil. When the skillet just barely begins to smoke, it is ready.

Brush oil onto the skillet and cook the patties for 2 minutes on each side. Remove from the skillet and let patties rest for 5 minutes. YIELD: 4 patties

647’s Breakfast Burger

Ingredients:

1 six-inch (15 cm) corn tortilla, cut into strips

2 tablespoons (28 ml) chicken or turkey stock, or water

22 ounces (620 g) ground turkey (dark meat)

2 tablespoons (15 g) chili powder

1 tablespoon (5 g) unsweetened cocoa powder

1/2 teaspoon (1.3 g) cumin seeds, toasted and ground

1/2 teaspoon (0.9 g) coriander seeds, toasted and ground

2 teaspoons (4.6 g) ground cinnamon

1 green pepper, roasted (see sidebar on page 125) and cut into small dice

2 teaspoons (10 g) kosher salt

Oil for grilling

Kosher salt and fresh cracked black pepper, to taste

4 hamburger buns

Mango Chile Slaw (recipe follows)

Method:

In a small bowl, soak the tortilla in the stock or water until soft and then purée in a blender or food processor until smooth.

In a medium bowl, mix the tortilla with the turkey, chili powder, cocoa powder, cumin, coriander, cinnamon, green pepper, and salt until fully incorporated.

Divide the mixture into four 6-ounce (170 g) portions and shape into 4 burgers according to the technique in chapter 1 (see page 17). Refrigerate the burgers, covered, until ready to cook.

Prepare a kettle grill for two-zone grilling (page 19). Clean the grill grate well with a stiff wire brush. Build a hot charcoal fire on one side. Leave the other side empty.

When the fire is hot, brush the grate with oil. Remove the burgers from the refrigerator and season with salt and pepper. Grill directly over the fire for 2 minutes per side. Transfer to the cool side of the grill and cook, covered, for 3 minutes or until a thermometer registers 155°F (68°C). Remove the burgers from the grill and lightly toast the buns.

To serve: Place the burgers on the buns and top with Mango Chile Slaw. YIELD: 4 burgers

Mole Spiced Turkey Burger

Ingredients:

2 pounds (900 g) duck legs confit, meat picked, bones and skin discarded

2 tablespoons (26 g) duck fat (available at most butcher shops and high-end grocery stores)

Minced zest of 1 lemon

1/4 cup (60 ml) heavy cream

1/2 cup (4 ounces, 115 g) shredded sharp Cheddar cheese

2 tablespoons (18 g) small capers in brine, rinsed and drained

1 teaspoon (1.2 g) crushed red pepper flakes

1 tablespoon (4 g) fresh tarragon, roughly chopped

1 teaspoon (5 g) kosher salt

2 tablespoons (23 g) finely diced roasted red peppers (from about 1/4 of a pepper)

4 pieces caul fat, for wrapping

Oil or duck fat, for cooking

Pistou (recipe follows)

Provençal Salad (recipe follows)

4 Flour Bakery Burger Buns or your favorite buns

Method:

In the bowl of a food processor fitted with the steel blade, combine half of the duck meat, the duck fat, lemon zest, and heavy cream and process until smooth. Turn into a bowl and fold in cheese, capers, red pepper flakes, tarragon, salt, and roasted red peppers. Shred the remaining duck meat and stir that into the mixture.

Divide the mixture into 4 patties, each about 4 inches (10 cm) across. Wrap each one in a piece of caul fat (see photos) and refrigerate while you make the Pistou and Provençal Salad.

Brush a pan with oil and set over medium-high heat. Place the caul fat–wrapped burgers in the pan, fold-side down. Sear for 1 to 2 minutes until golden brown. Flip and sear for 1 to 2 minutes on the other side.

To serve: Spread Pistou on the top halves of the buns. Place the burgers on the bottom halves. Top with Provençal Salad, then the tops of the buns.

YIELD: 4 burgers

SEPARATE PIECES OF CAUL FAT. SPREAD OUT CAUL FAT AND LAY FLAT ON CUTTING BOARD. SET BURGER IN CENTER OF CAUL FAT PIECE. CAREFULLY WRAP BURGER IN FAT. OVERLAP THE SIDES. ONCE BURGER IS WRAPPED, COOK FOLD-SIDE DOWN.

PISTOU - Pistou is the French version of pesto, without nuts. This is our twist.

1 cup (60 g) parsley leaves

20 leaves fresh basil

10 leaves arugula

1 tablespoon (15 ml) fresh lemon juice

1 clove garlic, peeled

1/3 cup (80 ml) olive oil (you may not need it all)

Kosher salt and fresh cracked black pepper, to taste

In the bowl of a food processor fitted with the steel blade, process the parsley, basil, arugula, lemon juice, and garlic until combined. With the motor running, add the oil through the feed tube and continue processing until smooth. Season with salt and pepper. Cover and refrigerate until ready to use.

YIELD: About 1/2 cup (130 g)

CAUL FAT:CAUL FAT IS A THIN, LACY MEMBRANE OF FAT THAT COVERS THE INTESTINES OF PIGS, COWS, AND SHEEP. OFTEN USED AS SAUSAGE CASING, IT MELTS WHEN IT COOKS, SO IT ADDS MOISTURE AND FLAVOR TO WHATEVER IT ENVELOPS.

PROVENÇAL SALAD:

2 or 3 canned artichoke hearts, drained and sliced about 1/8-inch (3 mm) thick

3/4 roasted red bell pepper (reserved from Duck Burger), sliced 1/4-inch (6 mm) thick

1/4 cup (25 g) pitted and roughly chopped cured black olives

1/4 cup (15 g) fresh parsley leaves, roughly chopped

1 tablespoon (2.5 g) roughly chopped fresh basil

1 tablespoon (4 g) roughly chopped fresh tarragon leaves

1 tablespoon (10 g) minced anchovies (optional)

1 tablespoon (15 ml) extra-virgin olive oil

1 tablespoon (15 ml) sherry vinegar

Kosher salt and fresh cracked black pepper, to taste

In a medium bowl, toss together the artichoke hearts, roasted pepper, olives, parsley, basil, tarragon, and anchovies, if using. Drizzle on the olive oil and vinegar and toss with your hands. Season with salt and pepper. Reserve until ready to use. YIELD: 1 generous cup (300 g), enough to dress 4 burgers

Duck Burger

Ingredients:

1 large red beet

1/2 portobello mushroom cap, thickly sliced

Olive oil, for roasting, plus 1 tablespoon (15 ml)

Kosher salt to taste

2 cloves garlic, minced

1/2 shallot, minced

2 sprigs thyme, stems removed

1 teaspoon (5 ml) soy sauce

1 can (15 ounces, 425 g) white beans, rinsed and drained

2 teaspoons (10 ml) cider vinegar

2 teaspoons (10 g) barbecue dry rub (your favorite brand)

Freshly cracked black pepper, to taste

1 cup (195 g) cooked brown rice, room temperature

Juice from 1/4 lemon

1/2 cup (25 g) panko

2 tablespoons (28 ml) vegetable oil, for cooking

1/2 zucchini

2 teaspoons (10 ml) olive oil

2 tablespoons (12 g) chopped fresh mint

4 Flour Bakery Burger Buns

Tomato-Ginger Ketchup

Butter lettuce

Method:

Preheat the oven to 375°F (190°C, gas mark 5). Wrap the beet in foil and roast until cooked but still firm, about 30 minutes. Cool, peel, and cube (you should have about 1 cup (225 g) cubed beets).

Line a baking sheet with foil. Spread the mushroom slices on the sheet, drizzle with olive oil, and season with salt. Roast for 15 minutes.

In a mixing bowl, toss together the beets, mushroom, garlic, shallot, thyme, and soy sauce. Reserve.

In the bowl of a food processor fitted with the steel blade, process the beans for 20 seconds. Add 1 tablespoon (15 ml) olive oil, vinegar, barbecue rub, salt, and pepper and pulse 3 to 4 times.

Add the beet and mushroom mixture and process for 10 seconds until the beets are incorporated but the mixture is still chunky.

Add the rice and lemon juice and process for 10 more seconds. Transfer to a bowl and fold in the panko. Shape the mixture into 4 patties, place on a platter, and freeze for 1/2 hour or refrigerate overnight. Or wrap the burgers individually and freeze for up to 3 months.

Preheat the oven to 325°F (170°C, gas mark 3).

Heat a large cast-iron pan over medium-high heat and add oil. Working with 2 burgers at a time, cook the burgers for 2 minutes per side and then transfer them to an oiled sheet pan. When all the burgers have been cooked, place the sheet pan in the oven for 5 minutes.

While the burgers are baking, thinly slice the zucchini lengthwise, using a mandoline if you have one. Season the zucchini with olive oil and mint. To serve: Place the burgers on buns, drape 2 pieces of zucchini over the burgers, and garnish with Tomato-Ginger Ketchup and butter lettuce. YIELD: 4 burgers

Beet Burger