Last night, from the burgers class:
Brioche bun, sous vide chuck/short rib patty, melty sharp cheddar cheese slice, pork jowl (from Burger's Smokehouse, how appropriate), dill pickles, Cherokee Purple (I think) tomato from the garden, lettuce (not from garden) and potato salad, of course.
Not visible (CS ketchup and Mayo No. 4, (non-CS) hard cider mustard, CS caramelized onion).
Most of the components were pre-made over the weekend, which was convenient.
I love the brioche buns. Huge success, although next time I'll make a few foil rings with non-heavy duty aluminum foil to maybe get the bun bottoms more browned on the sides..
Thanks for the great class!
