There's really no substitute for a great burger. Burgers somehow manage to be classic, simple, elegant, completely customizable, and easy to cook both indoors or out, for 1 or for 20. Our favorite way to cook burgers is outdoors, over an open fire, beer in hand, and with friends. You might even call this a cookout.
What do you put in your burgers? This is a questions we've often heard from our burger-enjoying guests. Have we added dried onion flakes? An egg? Worcestershire sauce? Some hard to find Middle Eastern spice or maybe it's a hard to pronounce German mustard. Have we found a way to harvest unicorn tears? There must be a secret ingredient.
We don't have a secret ingredient. In fact, we only have 1 ingredient. Our burgers are all made from freshly ground grass fed beef, which comes to us from Braeburn Farm's amazing New Zealand Red Devon cattle. Doc Sydnor raises his cows on healthy pasture, and the results are obvious. The beef we source from Braeburn has a deep, rich flavor profile that is near impossible to match.
For a truly amazing burger, choose a burger with a slightly higher fat content. More fat = more juice = more flavor. Grass fed beef is not only lower in overall fat and in saturated fat, as compared to grain fed beef, but it has the added advantage of providing more Omega-3 fats. These are crucial, healthy fats.
Getting a burger with a slightly higher fat content is easy. We're happy to make you a custom grind. In fact, this is one of the awesome benefits of the butcher shop!
As you let your patties warm up to room temperature for about 20 minutes, cover each side with sea salt and a little bit of pepper. We love the added flavor that Bourbon Barrel Foods' Smoked Sea Salt and Smoked Pepper bring, but any sea salt and pepper will do. If you're making your own patties, shape them loosely in your hand, and be sure not to make them too thick. They're going to contract inwards and expand upwards as they cook. We like our burgers a little pink on the inside, but you can cook them however you like.
Every great burger also needs a great bun, and some toppings of course. We always get our buns from our neighbors, The Village Bakehouse, and we often have them for sale in the shop. We're also happy to hook you up with great cheeses, bacon, and demi-glace. The latter of which makes one of the best steak and burger sauces you will ever taste.
With the 4th of July just around the corner, your most epic cookout ever awaits.