Serves | 6 |
Pickled Red Onions
- 1 red onion, julienned
- 1 cup rice wine vinegar
- 1 Tbsp kosher salt
- ½ Tbsp sugar
- 1 tsp chile flakes
- 1 bay leaf
- 4 roasted red peppers
- ¼ cup ground almonds
- 1 tomato
- 4 dried apricots
- 2 cloves garlic
- 1 tsp paprika
- 1 Tbsp olive oil
- splash rice wine vinegar
- sea salt and freshly ground black pepper
- 3 lbs ground goat shoulder
- 2 Tbsp salt
- 1 Tbsp freshly ground black pepper
- 2 tsp ground coriander
- 2 tsp chile flakes
- 12 pieces cooked peppered bacon and rendered bacon fat, divided
- 1 2.3-oz jar black sesame seeds (will cover more than 12 buns)
- 6 potato buns
- 12 Tbsp fresh goat cheese, seasoned with freshly ground black pepper
- 18 leaves fresh salad greens
| Preparation – Pickled Red Onions | Reserve red onion in a large mixing bowl.
In a saucepot over medium-high heat, combine all remaining ingredients and bring to a boil, then take off the heat. Allow mixture to cool for a couple of minutes, then pour over red onion. Cover and refrigerate for 1 hour.
| Preparation – Romesco | In the bowl of a food processor or blender, combine all ingredients except salt and pepper and purée; sauce should be a spreadable consistency. Season with salt and pepper. Set aside.
| Preparation – Patties | Heat a charcoal grill with hickory chips. In a large mixing bowl, mix all ingredients until combined. Form mixture into 6 8-ounce patties. Transfer patties to hot grill; cook to medium, 6 to 8 minutes total. Remove patties from the grill and allow to rest for 3 to 4 minutes.
| Assembly | While patties are resting, in a medium mixing bowl, add rendered bacon fat. In a separate mixing bowl, add black sesame seeds. Individually dip the tops of each bun into fat, then into sesame seeds. Toast on the grill until golden.
Layout bottoms of sesame seed buns and place patties on top, then romesco sauce and pickled red onions. Stack peppered bacon strips, seasoned goat cheese, and salad greens on top and serve.