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Chef’s Signature Recipes

Executive Chef Rachel Haggstrom shares her favorite recipes and perfect wine pairings

Justification Burger

Suggested wine pairing: Justin JUSTIFICATION

The Signature burger at The Restaurant at JUSTIN is packed with flavor and textures. It is the ultimate burger. If you really want to indulge, add a sunny side up egg! This burger goes great with many of our red wines, but our favorite pairing is with JUSTIFICATION. We recommend you make the bacon jam and aioli in advance so that you can relax while grilling your burger.

Serves 4


Ingredients

Burger: 
4 ea Brioche bun
4 tablespoons Butter
4 ea 1/2 pound (8 ouches) Burger patties
1/2 cup Arugula
1 teaspoon Pedrox Ximenez (sherry or red wine vinegar)
4 slices (2 ounces ea) Brie cheese / triple cream brie style cheese (we use St. Angel)
4 ea 1/4" thick slices Heirloom vine ripened tomatoes
4 tablespoons Chive aioli (or mayonnaise with chives)
3/4 cup Bacon jam (recipe below)
To taste Kosher salt
To taste Freshly cracked pepper

 

Bacon Jam: 
4 cups Applewood smoked bacon (chopped)
1 ea Onion (minced)
1 tablespoon Garlic (minced)
2 cups Vegetable stock
1 cup Brown sugar
3 tablespoons Honey
1 teaspoon Espelette (we use from Le Sanctuaire, but you can sub this spice with a mild chili or BBQ seasoning)
1 teaspoon Freshly cracked black pepper
1 teaspoon Kosher salt


Preparation

Burger:

  • Generously butter buns, toast on a flat surface/pan or on grill
  • Meanwhile season burgers with salt and freshly cracked pepper and grill until rare
  • Add the cheese so that it begins to warm; continue cooking meat until medium rare or to your liking
  • Season arugula with Pedro Ximenez vinegar
  • Build Burger:
    - Slather both sides of bun with chive aioli and place arugula on bottom bun; then add a slice of tomato and beef patty. Slather top bun with a generous amount of bacon jam
    - Enjoy!!

Bacon Jam:

  • In a large pot over low heat, cook chopped bacon until crispy
  • Drain all fat except for 2 tablespoons, add the onion and garlic and sauté until tender
  • Add the bacon and the vegetable stock, honey, sugar
  • Cook until the liquid has dissolved, and bacon is sticky like jam
  • Season with Espelette or BBQ seasoning to your liking
  • Can be stored for 2 weeks or longer in the freezer


Serve all items with a glass of Justin JUSTIFICATION

 

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