Backyard Burger | James Beard Foundation

Ingredients

• 1 1/2 tablespoons brown sugar
• 1 tablespoon smoked salt
• 1 1/2 teaspoons pimentón
• 1 1/2 teaspoons chipotle adobo purée
• 1 1/2 teaspoons sambal oelek
• 10 ounces oyster mushrooms, stalks trimmed
• 2 sticks plus 4 tablespoons unsalted butter, cut into chunks
• 1 1/2 pounds ground beef
• 1/2 pound bacon (about 8 slices)
• 1/2 cup cabernet franc
• 1 tablespoon brown sugar
• 1/2 teaspoon molasses
• 1 cup veal stock
• 1 sprig thyme
• Salt and pepper to taste
• 4 cloves garlic
• 1 cup heavy cream
• 1/4 cup corn kernels
• 1 1/2 teaspoons sugar
• Salt, pepper, and nutmeg to taste
• 2 egg yolks
• 2 cups finely grated sharp cheddar
• 1 tablespoon coffee beans
• 2 tablespoons sea salt
• 1 tablespoon olive oil
• 1/4 bunch (about 3) scallions (or ramps), finely chopped
• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon ketchup
• 1 tablespoon sour cream
• 1 1/2 teaspoons maple syrup
• 1/4 teaspoon chipotle purée
• 1/4 teaspoon pimentón
• 1/4 teaspoon Worcestershire sauce
• Salt and freshly cracked black pepper to taste
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/4 cup cold heavy cream
• 3/4 cup whole milk
• 1 small bay leaf
• 1 small clove garlic, smashed
• 1/2 cup grated sharp cheddar cheese
• 1/2 tablespoon crumbled blue cheese
• 1/2 tablespoon grated Parmesan cheese
• Four pairs of two 3-ounce room temperature blended burger patties, smashed between parchment paper, lightly seasoned with salt and pepper
• 4 challah burger buns
• 1/2 cup pain perdu custard to dip top bun
• 1/4 cup melted butter from mushrooms to dip bottom bun
• 8 slices sharp cheddar cheese
• 1/4 cup charred scallion mayonnaise
• 1/4 cup mornay sauce
• 1 tablespoon plus 1 teaspoon cabernet franc molasses
• 1 tablespoon plus 1 teaspoon bacon rust
• 1 tablespoon plus 1 teaspoon cheddar cracklings
• 1 tablespoon plus 1 teaspoon crumbled potato chips
• 4 leaves butter lettuce
• 4 slices heirloom tomato
• Coffee salt
• Dill pickles, sliced lengthwise