Back to Recipes Home.

A.C.E: Artery Clogger Exceptionale

Beer & Burger Challenge June 2012 

College: Liaison Brampton

Student Name: Cindy Antlej

 

Chili Pilsner Bun, Delft Blue Veal Patty served with deep fried Compound Peanut Butter, Candied Bacon Strips, Garlic Aioli and baby greens.

Chili Pilsner Bun

• Stir yeast in the warm water and let sit for 5 minutes. 

• Combine all the ingredients in a large bowl and mix.

• Knead the dough for another 5 to 7 minutes, adding flour little as needed until dough is no longer sticky. 

• Place in a greased bowl, cover with plastic film and let proofed until double in volume.

• Punch down the dough, divide into 4 slider buns, cover and let proof until double in volume.

Bake in a preheated 425˚F oven.  Bun sounds hollow when tapped.

Veal Patty

• Sweat onion and garlic.  Cool the onion mixture.

• Add the parsley, onion and garlic to the ground veal and season.  Pan sear a tiny piece to check for seasoning. 

• Divide the meat into 4 equal size patty and pan sear on medium heat until cooked.

Compound Peanut Butter

• Form peanut butter into a log and roll in parchment paper.  Freeze.

• Spread room temperature butter on a piece of parchment paper. Once the peanut butter log is frozen, lift off parchment and place on spread butter.  Roll so that butter covers the peanut butter.  Freeze.

• Combine all the ingredients for the beer batter and mix.

• Slice the frozen compound butter log to ½ inch thickness.  Dip in beer batter and deep fry (375˚F) until golden brown.

CANDIED BACON

• Rub bacon with spice mix
• Bake at 400˚F until crispy.

ROASTED GARLIC AIOLI

• Mix egg yolk and roasted garlic in a bowl, slowly whisk in oil.
• Add lemon juice and season to taste.