NEW ENGLAND MAPLE BRUNCH BURGER

THICK FLAKEY BLACK PEPPER BISCUITS, HAND TAPPED ORGANIC MAPLE SYRUP, VERMONT CHEDDAR CHEESE, LOCAL EGGS AND OF COURSE, BLACK PEPPER BACON ALL WITH A MAPLE AIOLI. THIS IS THE NEW ENGLAND MAPLE BRUNCH BURGER

Thick flakey black pepper biscuits, hand tapped organic maple syrup, Vermont cheddar cheese, local eggs and of course, black pepper bacon all with a maple aioli. This is the New England Maple Brunch Burger. 

INGREDIENTS  1x2x3x

FOR THE BISCUITS

• ▢18 TBSP BUTTER DIVIDED
• ▢4 CUPS FLOUR
• ▢2 TBSP BAKING POWDER
• ▢1 TBSP SALT
• ▢2 TBSP BLACK PEPPER COARSELY GROUND, DIVIDED
• ▢2 TBSP SUGAR
• ▢4 COOKED EGG YOLKS
• ▢2 1/4 – 2 1/2 CUP BUTTERMILK

FOR THE AIOLI

• ▢1/4 CUP MAYO
• ▢1 TEAS MAPLE
• ▢1 TEAS BLACK PEPPER COARSELY GROUND
• ▢PINCH OF SALT

FOR THE BURGERS

• ▢1 LBS GROUND PORK
• ▢1 CLOVE GARLIC MINCED
• ▢SALT AND PEPPER
• ▢1/2 TEAS GROUND SAGE
• ▢1/2 TEAS FRESH MINCED THYME
• ▢1/4 TEAS RED PEPPER FLAKES
• ▢BLACK PEPPER BACON
• ▢2 TBSP MAPLE
• ▢4 SLICES VERMONT CHEDDAR CHEESE
• ▢4 EGGS
• ▢ARUGULA
• ▢1 TOMATO SLICED

INSTRUCTIONS 

FOR THE BISCUITS

• Grate 12 tablespoons butter for the biscuits.
• In the bowl of your stand mixer, whisk the flour, baking powder, salt, 1 tablespoon plus 1 teas black pepper, and sugar. With your fingers, work the butter into the dough to coat.
• Mash the egg yolks with a fork and add them to the flour mix, tossing everything together.
• Using the mixer, slowly add in the buttermilk until the dough forms a tacky ball.
• On a clean floured work surface, roll the dough together with your hands.
• Cover with plastic wrap and let sit for 1 hour in the fridge.
• Meanwhile, preheat the oven to 400.
• When ready to cook, shape the dough into a large round about 1 1/2″ thick. Slice or cut into 4 large biscuits. Place into a greased cast iron pan, or onto a parchment lined baking sheet.
• Melt the remaining 4 tablespoons butter and brush over the tops of the biscuits. Sprinkle a bit of kosher salt and the remaining black pepper over top.
• Slide into the oven and cook for 10 minutes. Reduce the heat to 375 and continue to cook another 15 – 18 minutes until the biscuits are golden and fluffy.
• Remove from heat and cool a few minutes before handling.
• Keep the oven on for the bacon.

FOR THE AIOLI

• In a small bowl, whisk the mayo, syrup, black pepper and salt together. Set aside.

FOR THE PORK BURGERS

• In a large bowl, mix the pork, minced garlic, salt, pepper, ground sage, thyme, and red pepper flakes together until combined.
• Form the mix into 4 large patties. Press the center of each patty with a thumb to form a dimple (this helps from keeping your patties from expanding too much while cooking).
• Heat a large griddle or 2 cast iron skillets over medium heat.
• Cook the patties, without moving, until a nice crust forms. Flip and cook through to a temp of 160 for ground pork. Set aside to rest and lay a slice of Vermont Cheddar over each to melt.
• Meanwhile, cook the bacon in the oven by arranging the strips into a single layer on a baking sheet. Bake until crispy, 15-18 minutes. Remove from oven and brush with a hint of syrup to paper towel lined racks to dry.
• Fry the eggs on the hot griddle cook tops when ready to serve.
• Assemble the burgers by coating the biscuits with the maple aioli. Layer the arugula, tomato, pork patties, fried eggs and bacon on top. Serve open-faced if using full giant biscuits or make smaller biscuits and enjoy as proper burgers.