WAYFARE TAVERN BURGER

By J.M. HIRSCH
AP Food Editor
Tyler Florence’s
goal was simple –
a burger that
stays moist no
matter how welldone it is cooked.
The solution was
all a matter of
numbers – experimenting with the
percentage of fat and the number of
cuts of meat. The result, a 75-25
lean-to-fat ratio with cuts of prime rib,
brisket, skirt steak and filet.
WAYFARE TAVERN BURGER
Start to finish: 2 hours 55 minutes (45 mins active)
Servings: 8
Wayfare Tavern burger buns
1 cup warm water
1/4 cup warm whole milk
1/4-ounce package active dry yeast
2 1/2 tablespoons sugar
2 eggs
3 cups bread flour
1/3 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted cold butter, cut into
1/4-inch pieces
Burger bun directions
In a medium bowl, combine the water, milk, yeast and sugar until well blended. Let stand until
foamy, about 5 minutes.
In a small bowl, lightly beat one of the eggs. In a large bowl, whisk together the bread flour,
all-purpose flour and salt. Gradually add the butter, beaten egg, and yeast mixture, mixing with a
pastry scraper or clean hands until a sticky dough forms.
Knead this mixture on a clean, well-floured surface for 6 to 8 minutes, or until the dough is smooth.
Place the dough in a large bowl, cover with a clean towel and let stand for 1 to 1 1/2 hours, or until
the dough has doubled in size.
1
WAYFARE TAVERN BURGER
By J.M. HIRSCH
AP Food Editor
Start to finish: 2 hours 55 minutes (45 mins active)
Servings: 8
Burger bun directions (continued)
Divide the dough into 8 portions. Roll each portion into a ball and place on a parchment-lined
baking sheet about 2 inches apart. Cover the pan loosely with plastic wrap and let stand for
another hour, or until the rolls have risen slightly.
When ready to bake, place a large shallow pan of water on the floor of the oven and heat the oven
to 400 F.
In a small bowl, lightly beat the remaining egg with 1 tablespoon of water. Brush the mixture over
the top of each roll. Bake the rolls for 15 to 20 minutes, or until golden. Transfer the rolls to a rack
and let cool completely.
Wayfare Tavern Lemon Aioli
1 egg yolk
Juice of 1/2 lemon
2/3 cup grapeseed oil
Salt and ground black pepper
In a food processor, combine the yolk and
lemon juice. Pulse until just combined.
With the processor running, gradually pour the
grapeseed oil in. Process until the mixture is
creamy and emulsified.
Season with salt and pepper, then cover and
chill until ready to serve. Makes 1 cup.
Wayfare Tavern burger
1/2 pound ground prime rib
1 pound ground brisket
1 pound ground skirt steak
1/2 pound ground filet
8 hamburger buns (recipe above)
Kosher salt and pepper
1 large red onion, sliced into 1/4-inch rings
1 cup lemon aioli (recipe above)
1/2 pound brie (Florence favors Cowgirl Creamery Triple Cream Brie), cut into thin slices
Burger directions
In a large bowl, mix the prime rib, brisket, skirt steak and filet together until well blended, but not
overworked. Divide the meat into 8 portions and shape into patties. Season with salt and pepper.
Heat the oven to 400 F. Line a baking sheet with parchment paper.
Arrange the onion slices in a single layer on the prepared pan. Roast the onion slices for 10 to 12
minutes, or until tender. Set aside. Heat the grill on high. Grill the burgers to desired doneness,
about 4 minutes on each side for medium-rare. Top the bottom half of each roll with a burger,
some of the red onions, aioli and brie.
2