It’s almost July 4th, so obviously the only rational thing for us to do was hit up some of our favorite chefs for exclusive burger recipes for the big day. You can only get them on TNP, so we basically expect everyone’s safari/firefox tabs to be populated by potato-head recipes all week.
The third burger in our countdown, is the “Wolfburger 2.0” from one of our favorite Austrian spots, Edi & The Wolf…
Grass-fed Brisket Patty (Shortrib blend, coarse grind)
Gruyere Cheese Whiz (recipe below)
Pickled Dill Cucumber
Gruyere Cheese Whiz
140 G of gruyere cheese, shredded
130 G of whole milk
5 G sodium citrate (also known as “sour salt”)
0.5 G cayenne pepper
Pinch of salt
Simmer milk, add Sodium Citrate, remove from heat, slowly combing gruyere with milk mixture. Blend in Vita-prep until smooth, and season with cayenne and a pinch of salt. Charge ISI Bottle with a pint of Cheese Whizz mixture (approx 2 times the recipe) with 2 nitrous charges, shaking vigorously between both loads.
Season meat on both sides with salt and fresh black pepper. Grill or pan fry to desired completion. Lightly toast the challah bun. Place patty on bun, top with a fried egg, gruyere cheese whiz, pickled dill cucumbers, and house-made ketchup (try Sir Kensington’s for a house-made tasting alternative). Serve with crispy fingerling home fries.
*For Recipe #1 of our July 4th Burger Countdown (Daniel Holzman’s Turkey Burger) Click Here
*For Recipe #2 of our July 4th Burger Countdown (Jamie Bissonnette’s Ramen Burger) Click Here
*For Recipe #4 of our July 4th Burger Countdown (Amanda Freitag’s Turkey Burger) Click Here
*For Recipe #5 of our July 4th Burger Countdown (TNP’s Essential Burger) Click Here
*Photographed by Alli Shepherd