Chef: Kevin Cauthorne, Myth and Moonshine Tavern (Baltimore City)

Ingredients

Maryland’s Best Burger 2 pounds ground beef 4 tablespoons kosher salt 1 tablespoon black pepper, cracked 4 hamburger buns

Fresh Herb Aioli 1 cup mayonnaise 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 1 clove fresh garlic, minced ¼ cup microgreens (or local basil) Dash of salt

Preparation

Maryland’s Best Burger Clean grill and turn on high, close lid. Preheat oven to 350 degrees. When using Maryland grass-fed beef, use only salt and pepper, do not over-season—let the beef speak for itself! If beef is frozen, allow to thaw overnight in refrigerator; do not run under water or leave on the counter for an extended period.

Divide beef into four equal portions and gently form into patties; do not overwork the meat. Make sure patties are about a half-inch thick and gently squeeze the center between thumb and index finger to create a small dimple. Pinch salt between thumb, index, and middle fingers and cover beef liberally. Be sure to salt well before cooking. Season with fresh cracked black pepper just prior to grilling. Place patties on grill at high, direct heat. Sear both sides without burning the patties, about two to four minutes per side (depending on desired internal temperature). When patties develop deep, dark grill marks on each side, finish on either indirect heat or in the oven. Let rest for five minutes and top with Mountain Pepper Salsa and Fresh Herb Aioli.

Fresh Herb Aioli Mince/press garlic. Dice microgreens. Combine with the remaining ingredients. Let sit overnight to allow garlic to balance out. Top burger with your favorite farmer’s market condiments and you are ready to amaze with minimal ingredients!

Producers Used in this Recipe

This recipe is featured on page 42 of the 2018 Buy Local Cookbook!