Tallow Gems Burger

Step 1

Preheat oven to 100˚F.

Step 2

To make the Cheese Powder Topping, use a microplaner to finely grate the Parmesan reggiano, Gouda and Pecorino. Place on a baking sheet and dehydrate completely (8 hrs in the oven on 100ºF). Let cool. Transfer the cooled mixture to a food processor. Add 1 Tbsp. cornstarch and pulse to a fine powder. Store in an airtight container in a cool location for up to 1 month.

Step 3

To make the Parmesan Peppercorn Sauce, whisk mayonnaise, sour cream, buttermilk, Parmesan, garlic powder, lemon juice and vinegar together in a medium bowl. Season with salt and pepper. Refrigerate for at least 2 hours before service.

Step 4

Portion ground beef into 6 oz. patties. Refrigerate for service.

Step 5

Prepare onions according to package instructions. Hold warm.

Step 6

Grill each burger over medium-high heat to desired doneness. Melt a slice of aged gouda on each burger. Place cooked pattie on the bottom halves of the brioche bun. Add 2 oz. onions to each burger and garnish with lettuce leaf and slice of tomato. Place top bun on burger.

Step 7

Prepare 8 oz. gems according to package instructions. Add 1 oz. cheese powder to cooked gems, tossing to coat. Place burger and gems on a serving dish and serve with a 2 oz. side of Parmesan Peppercorn dipping sauce.