Crush Burger With Croissant Bun Food

CRUSH BURGER™ WITH CROISSANT BUN

Steps:

• Heat a flat skillet on medium heat for about 5 minutes. Do not oil.
• Separate the ground beef into 2-ounce sections.
• Mold each section into your Perfect Patty Shaperz Crush Burger mold. If you don't have a mold, just roll into a loose ball.
• Salt and pepper each section.
• Place 4 of the balls or sections onto your pan for just a few seconds. Turn and crush flat. By placing the sections onto your pan then turning keeps your spatula from sticking to the meat.
• Cook until you see pink to clear juices coming up through the meat - approximately 3-4 minutes. Turn and complete the cooking process.
• Place 2 crush burgers onto the croissant and top with shredded cheese and add your condiments. Enjoy!

ETHOS BURGER

Steps:

• For the bacon vinaigrette: Cook the bacon in a hot saute pan or saucepan until fat is rendered and bacon is crisp. Add rosemary to the crispy bacon, and fry briefly to release the aromatics in the herbs. Drain cooked bacon and rosemary; reserve bacon fat.
• Blend the apple cider vinegar, brown sugar and maple syrup in a food processor, then continue to blend, slowly adding the bacon fat until mixture is emulsified. Transfer to a bowl; fold cooked bacon and rosemary into vinaigrette and season with salt and pepper. Refrigerate until use; can be held for up to one month (see Cook's Note).
• For the sauteed leeks: Cut the leeks in half lengthwise; rinse well to remove all dirt and debris. Thinly slice lengthwise into julienne strips. Add butter and some oil to a saute pan and heat until hot and bubbling. Add coriander seeds, juniper berries, peppercorns and leeks and cook until leeks start to caramelize. Deglaze pan with white wine, and continue cooking until leeks are soft. Remove whole spices and season to taste.
• For the burger: Preheat oven to 400 degrees F.
• Preheat a grill pan over high heat, or heat a large saute pan until almost smoking. Heavily sprinkle the beef patties with salt and pepper on both sides. Sear the beef patties for approximately 1 to 2 minutes per side. Add the butter and herbs and transfer the pan to the oven. Cook until patties reach desired internal temperature, occasionally basting with the butter/herb pan juices, an additional 8 to 12 minutes, Add one slice white Cheddar to each patty in the last minute of cooking to melt.
• Meanwhile, warm 1 cup bacon vinaigrette and 1 cup sauteed leeks on the stovetop in medium saucepans and toast burger buns. Place a patty on each bun and top with each the bacon vinaigrette and leeks. Close burgers and enjoy!