BOB'S BURGERS

Cut meat into small cubes and spread out evenly on a parchment lined baking sheet. Place baking sheet in freezer for 15 minutes or until firm around the edges. Also place blade of food processor in the freezer.

In batches, add beef to food processor and pulse until you have a nice pebbly grind.

Be careful not to overgrind your beef.

For the Fried Pickles

Cut your pickle up into even slices.

Bread pickles in a beaten egg and flour mixed with cajun seasoning.

Starting with the flour, dip your pickle in the flour, then in the egg, then back in the flour.

Make sure your oil is heated to 350°F.

Gently drop your pickles into the oil, agitating them so they don’t stick together.

Take pickles out and lay them on a plate lined with paper towels.

For Burger

Make a very thin and very flat patty topped with feta cheese. Place another very thin very flat patty on top, and seal the edges to create a feta stuffed burger.

Season with kosher salt and fresh pepper.

Create sauce by combining sour cream and dijon mustard.

Lightly toast buns in oil on a skillet.

After you remove buns, add your burger to the skillet. Flip once brown and crusted.

Put burger together, adding sour cream sauce, and some minced chives.

Add fried pickle slices to the side thus creating Baby You Can Chive My Car Burger.

For the Black Garlic

Add black garlic to an immersion blender.

Add ½ cup of mayo and blend until smooth and extremely stinky.

Add some baby spinach on top of toasted bun

For the Burger

Add meat patty to searing hot skillet and let cook until brown and crusty.

While cooking add a good slab of mozzarella cheese to your burger and cover pan until cheese is melted completely.

Place burger on top of baby spinach and top with your black garlic sauce.

For the Duxelle:

Heat olive oil over medium high heat along with some very finely processed mushrooms.

Add one clove of finely minced garlic with a little bit of thyme.

Cook until just fragrant and deglaze with about brandy, scraping up all the good brown bits off the bottom of the pan.

Add heavy whipping cream, creating a flavorful mushroom paste.

Set aside.

For the Burger

Finely mince some very good filet mignon. Use a ring mold to create little pucks of tartare that we’re going to refrigerate until thoroughly chilled.

Next, flour both your work surface and puff pastry. Roll out puff pastry to desired size and thickness before prepping our chilled and sliced burger.

On medium high heat, cook your burger until it is cooked medium well. Once cooked, place in fridge to cool down.

Take burger out of fridge and slice in half lenghtwise.

Place a good helping of duxelle on puff pastry along with some minced cornichon.

Add tartare in between sliced burger. Add english mustard to the burger and wrap it in prosciutto.

Fold pastry around our precious paleo package. Watch the video to see this done best!

Trim excess pastry and form into a large parcel that we can then place on a parchment lined baking sheet and coat with a beaten egg.

Add kosher salt for texture and cook 425° for 25 minutes or until golden brown and puffed.