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Bonus Burgers for Memorial Day

Our celebration of National Burger Month brings us to our final burger: the Breakfast Burger. Now, we all know that the burger is a perfect meal. It may contain all the food groups depending on how you dress it. So why not eat it for breakfast or brunch?

A buffalo burger is topped with cheddar cheese, hickory smoked bacon, and a soft-cooked egg before being sandwiched in a toasted English muffin that’s dressed with Bloody Mary mayo.

And our friends at Brooklyn Brewery have paired this burger with one of their fine beers. After all, what’s better than a burger and a beer?  A light Pilsner fits the bill for this burger, whether you enjoy it for breakfast, lunch or dinner.

7 Breakfast-Burger

But wait, there’s more. With Memorial Day coming and burgers on the brain, here are some bonus burgers and beer pairings for your holiday weekend.

Buffalo-Bleu-Cheese-Burger

Our classic Buffalo Bleu Cheese Burger with bacon is a crowd-pleaser. And with a bottle of Brooklyn Brewery Brown Ale (or two) it’s bound to be a hit at the backyard party.

Ultimate-Wagyu-Burger

Our upscale burger – the Ultimate Wagyu, Foie Gras and Truffle Burger – easily goes from white tablecloth to picnic table. Keep it classy with a big bottle of Brooklyn Brewery’s Local 1, which is a Belgian-style strong golden ale.

Mushroom-Buffalo-Burger

If you love mushrooms, this burger is for you. There are layers of flavor in the Ultimate Wild Mushroom Buffalo Burger, which starts with seasoning the patty generously with porcini powder. If that’s not enough umami for you, the truffle butter and wild mushrooms will bring the rest. Pop the cork on a bottle of Brooklyn Brewery’s Local 2, a Belgian-inspired dark abbey ale.

 

 

Burger Week No. 6: The Hot & Spicy Burger

In honor of National Burger Month, we’ve been sharing a burger recipe every day.

Today it’s the Hot & Spicy Burger, made with spice-crusted Wagyu beef, pepperjack cheese, chipotle aioli, crispy fried jalapenos and a cheesy kaiser roll. You like it hot? Try this one on for size!

Brooklyn Brewery shared their picks for beer pairings, and their IPA is the perfect beer to refresh the palate between every spicy bite.

6 Hot-&-Spicy-Burger

You can save $10 off any order of $100 or more at dartagnan.com this week. That means more burger for your buck.

Offer valid until 11:59pm EST, Sunday, May 17th, 2015 only. No promo code needed.

Burger Week No. 5: The Philly Burger

It’s National Burger Month, so we are posting a week of burger recipes,  one per day.

Today’s burger is a salute to the Philly cheese steak sandwich. Our Philly Burger consists of seasoned Wagyu beef patties, pan-seared with a bit of butter for a tasty crust, and topped with sweet sautéed peppers and onions, melted provolone cheese, then served in a classic hoagie roll. Be sure to have extra napkins ready because this two-handed burger is super juicy.

Our friends at Brooklyn Brewery have paired each of our burgers with one of their fine beers. The Philly Burger is paired with Ama Bionda, a big bottle of beer, which you can think of as a wine. Designed by Brewmaster Garrett Oliver, and made in Italy with three types of hops, orange blossom honey and water from an ancient Roman spring, this beer is the result of a special collaboration.

5-Philly-Burger

You can save $10 off any order of $100 or more at dartagnan.com this week. That means more burger for your buck.

Offer valid until 11:59pm EST, Sunday, May 17th, 2015 only. No promo code needed.

Burger Week No. 4: Maui Burger

To celebrate National Burger Month this May, we are posting a week of burger recipes,  one per day.

The Maui Burger will give your backyard barbecue some island style. Our wagyu beef burgers are marinated in teriyaki sauce before being cooked over flame, then topped with duck bacon (why not?), grilled pineapple and extra-creamy Japanese mayo.

And because nothing is better than a burger with a beer, our friends at Brooklyn Brewery have paired each of our burgers with one of their fine beers. This one required something extraordinary and K is for Kriek fit the bill.  This dry, tart, fruity and dark beer has a lot going on (including a 10.1% ABV). Learn more about the process of making this complex beer right here.

4 Maui-Burger

You can save $10 off any order of $100 or more at dartagnan.com this week. That means more burger for your buck.

Offer valid until 11:59pm EST, Sunday, May 17th, 2015 only. No promo code needed.

Burger Week No. 3: The Caprese Burger

May is National Burger Month and we’re celebrating with a week of fresh burger recipes,  like this Caprese Burger. The mini patty is made with wagyu beef and ground veal then topped with burrata cheese, tomato and fresh basil. These are technically sliders, which means you can eat a few.

To make things more interesting, our friends at Brooklyn Brewery have paired each of our burgers with one of their fine beers. The Caprese Burger’s Italian nature is paired with Ama Bionda, a big bottle of beer.  Designed by Brewmaster Garrett Oliver, and made in Italy with three types of hops, orange blossom honey and water from an ancient Roman spring, this beer is the result of a special collaboration.

3-Caprese-Burger

You can save $10 off any order of $100 or more at dartagnan.com this week. That means more burger for your buck.

Offer valid until 11:59pm EST, Sunday, May 17th, 2015 only. No promo code needed.

 

Burger Week! No. 2: The Upstate Burger

Since May is National Burger Month, we’re celebrating with a new burger recipe every day for a week.

And to make things more fun, our friends at Brooklyn Brewery have paired each burger with one of their fine beers.  The Upstate Burger strikes the perfect balance between salty and sweet, crunchy and soft. There’s candied bacon and caramelized onions, but it’s the unexpected addition of thin slices of Granny Smith apples that bring it over the top.  It’s as though it was made for Brooklyn Brewery’s Greenmarket Wheat beer, which contains wheat, malt and hops from Upstate New York.

2 Upstate-Burger

You can save $10 off any order of $100 or more at dartagnan.com this week. That means more burger for your buck.

Offer valid until 11:59pm EST, Sunday, May 17th, 2015 only. No promo code needed.

Burger Week No. 1: So-Cal Burger

May is National Burger Month and we’re celebrating with a week of fresh burger recipes.

Our first is the So-Cal Burger, with our pasture-raised beef that is seasoned with herb salt then crowned with Jack cheese, creamy avocado, tender baby lettuces, and a generous swath of sun-dried tomato mayo.

And our friends at Brooklyn Brewery have paired each of these burgers with one of their fine beers. After all, what’s better than a burger and a beer? Their Weisse-style Greenmarket Wheat beer is the perfect pick for the So-Cal Burger.

1-So-Cal-Burger

You can save $10 off any order of $100 or more at dartagnan.com this week. That means more burger for your buck.

Offer valid until 11:59pm EST, Sunday, May 17th, 2015 only. No promo code needed.

 

Cooking with Chorizo

Our friend Cherie Scott, of the blog Mumbai to Maine, has been working with some of our products lately. Keep an eye on our blog for the results. When she shared these photos of a simple brunch she threw together with our chorizo, and we thought it was time to mention how tasty and versatile this sausage is. We have some ideas for enjoying it below.  Leave a comment and let us know how you like to eat chorizo.

Cherie Scott Chorizo Raw - Copy

Cherie chopped the paprika-red chorizo.

 

Cherie Scott Chorizo in the Pan with chili oil - Copy

And sauteed it in cayenne/chili oil for added kick!

 

Cherie Scott Chorizo w eggs - Copy

Farm eggs broken over the chorizo are accented with cilantro.

 

More Ideas for Chorizo

Top-notch Tapas… Sliced chorizo is a traditional tapas plate. You can bring out the flavor by pan-frying the links with a little sherry vinegar before slicing or stuffing chunks of sausage into jarred sweet red peppers, like piquillos.

Bubbling Brew… Chorizo holds up well when simmered in flavorful liquid. Chorizo stewed in Spanish red wine is delicious and traditional but cooking the sausage in apple cider is just as tasty and adds a mellow sweetness that pairs well with the smoky, spice. Serve the stewed links with rice or potatoes as a hearty dinner.

Tortilla Espagnola… Spanish tortillas are delicious and satisfying anytime of day. Cook starchy potatoes, chorizo and onion in a cast-iron skillet with olive oil until soft then add whisked eggs and finish in the oven. Serve for breakfast or brunch as-is or with a green salad for lunch or light supper.

Charred and Sliced… Fire-grilling chorizo adds “snap” and layered smoky flavor. Grill until charred and crisp then slice for an easy appetizer.

Make Seafood Sing… Chorizo adds fire & spice to your favorite fish and shellfish recipes. “Scale” firm white fish, like cod or halibut, by covering with slightly overlapping, paper-thin slices of chorizo before pan-roasting. Add diced chorizo to steamed mussels or clams for smoky broth with a piquant hit.

Super Skewers… Thread chunks of chorizo onto bamboo skewers with shrimp, pork or chicken then grill for a quick and tasty summer meal.

Spanish Breakfast… Chorizo is delicious with eggs. Pan-fry cubes of potato with bell peppers, onion and diced chorizo then top with a soft poached egg for a hearty Rioja-style hash.

Feast for the Senses… Chorizo is a must-have for Spanish Paella, the heavenly mélange of chicken, sausage, shellfish and saffron scented rice.

Satisfying Soups… Hearty chorizo-studded soups and stews are the perfect antidote to winter’s chill. Although traditionally used in Galician bean soup and Portuguese caldo verde, hunks of chorizo are wonderful added to many different kinds of soup – from corn chowder to lentil, split pea to red pepper bisque.

30th Anniversary Sale!

It’s our 30th anniversary this year, and we’re finding ways to thank you for being a part of our success! For three days save $30 on qualifying orders of $150 or more. Just head over to dartagnan.com and shop!

HPC_Anniversary CROP SOCIAL

Ideas for Leftover Ham

Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. For the in-depth story on the inspiration for the mousse, plus lots of historic photos, visit her blog.  

I abhor wasting food, so I was thrilled when one of our finest chefs, Dan Barber of Stone Barns, opened a 2-week pop-up restaurant in NYC recently called WastED with an eye to changing the conversation about what gets tossed.

Here, for $15 a plate, diners were treated to bruised vegetables, imperfect fruit, fried skate bones and odd animal parts that were often tossed. Things like cauliflower hearts, broccoli and kale stems, even juice pulp was pressed to make ‘hamburgers’ –– all found great new roles at the table. Diners were not disappointed. A bit of ingenuity and cooking talent turned waste into delicious food. If you turn your mind to it, aprés-holiday dinners provide the perfect opportunity for letting nothing go to waste and making many great meals instead of turning into science experiments in the fridge. It also gives a great deal of satisfaction to know that you are fighting the statistics –– up to 40% of our food is thrown away each year.

We all know the after-holiday challenge. The holiday is over and your fridge is stuffed to the gills with leftovers. I spend more time scouring the web for recipes for leftovers than I do making the dinner in the first place. And that makes sense. A good piece of ham can provide many meals to follow – from the redo of the first dinner, to sandwiches, scalloped potatoes and ham-bone-flavored pea soup with the last little bits.

When dinner is done, the leftover pâté, meat, gravy, cream and stock can fairly quickly become fabulous meals and snacks. Even the sliced stale bread can be toasted for your mousse, and stale rolls buttered and toasted for deviled ham.

For these tasty dishes, leftovers can be used easily. Should you not have gravy, a velouté is quick to make as is aspic and great for lunches with a salad or snacks on their own.

Deana Ham Pic 1

Ham Mousse Alsacienne (based on Escoffier’s recipe)

½ pound D’Artagnan applewood smoked ham, skin removed and roughly chopped
1/3 cup velouté or meat gravy
½ c aspic (recipe follows)
2/3 cup heavy cream, whipped
½ to 1 teaspoon Escoffier spice mix (recipe follows)
salt to taste (some ham is very salty so you may not need it)
½ to 1 cup D’Artagnan foie gras medallions with truffles (depending on size of your mold)

Put the ham in a food processor and process till finely chopped. Add ¼ c of the aspic, the velouté and the heavy cream with the spice mix. Process till smooth. Taste for seasoning and spread smoothly in a dish. Chill. While this is chilling, take the foie gras and put into a mold. Put into the freezer for about 20 minutes. Take the ham mousse out of the fridge. Warm the mold with your hands or a hot towel and then tap the foie gras onto parchment — smooth any rough bits. Use a wide spatula and place on the ham mousse. Pour the remaining aspic over the mousse. It will just cover the molded foie and pool on the ham mousse. Chill until the aspic is set and serve with cornichons, mustard, green peppercorns and bread or toast.

Aspic

1 cup of chicken stock
1 package of gelatin
1 egg white and shell
salt to taste
1 tablespoon Madeira

Put ¼ c stock in a pan and warm and add the gelatin. Stir till dissolved. Add the rest of the stock, the egg and the shell, stir and simmer for 15 minutes. Pour the stock and egg through 2 thicknesses of cheesecloth. DO NOT SQUEEZE. Just let the stock drip to keep it clear. Add the Madeira and reserve.

* If you don’t want to make aspic, you should add 1T Madeira to the ham mousse. The aspic is delicious though so I do encourage the extra step.

Velouté

1 tablespoon butter
1 tablespoon flour
1 cup stock
2 mushrooms, chopped (optional)
pinch of salt to taste

Put the butter and flour in the pan and cook for a few minutes, add the stock slowly, stirring until all the stock is added. Put the mushrooms in the velouté and simmer at very low heat for 15-20 minutes. Strain.

Escoffier Spice Mix

1 bay leaf
3 pinches thyme
3 pinches coriander
4 pinches cinnamon
6 pinches nutmeg
4 pinches cloves
3 pinches ginger
3 pinches mace
10 pinches pepper
1 pinch cayenne

Blend all in a spice grinder or mash the bay leaf and blend with the rest.

Deana Ham Pic 2

And here is another leftover ham recipe – it’s very simple to do and lovely to eat. Serve on crackers, flat bread, a slice of baguette, or a toasted stale roll.

Deviled Ham

1/3 cup minced onion
¼ cup butter
1 tablespoon dry mustard
1 tablespoon flour
hefty pinch cayenne
1 cup scalded cream (you may want to add more after you chill it if it isn’t creamy enough)
2 cup ground D’Artagnan applewood smoked ham, skin removed and roughly chopped
2 tablespoons Dijon mustard
1 tablespoon freshly grated horseradish (or bottled) or to taste (I added 2 tablespoons because I love horseradish)
2 teaspoon white wine vinegar if you are using freshly grated horseradish
Salt & pepper to taste

Pickle relish, sweet pickle or sour cornichons to serve (optional)
watercress (optional)

Sauté onion in butter till soft. Add the mustard and flour and make a roux. Add the cream and simmer for 15 minutes. Remove from heat, add the ham and chill. Add the horseradish and salt and pepper to taste (ham is usually salty enough … so see what you think). You may want to add more cream after it chills if it is too stiff. Also, it is better the next day.