Greyledge Farm Black Angus Burger

Justin Ermini, Executive Chef at the Mayflower Inn & Spa,
Washington, CT

Our burger is made from Greyledge Farm Black Angus ground beef. We season the beef with Maldon organic sea salt and Madagascar black peppercorns. The burger is lightly oiled with extra virgin olive oil and then grilled. For a prefect rare finish with an 8-oz. patty, we grill each side for 4 minutes. The bun is a secret recipe but has ingredients of Italian orange blossom honey, whole wheat flour and is similar to brioche-style dough. The cheese we use is a Petite Basque, which really makes the burger elegant. We add a paquillo pepper relish, which has a sweet and sour flavor and add arugula for a little bitterness. For a mouth-watering bite, we top it off with a creamy garlic aioli, which adds extra moisture and added flavor.


Yield: 3/4 quart

2 cans Paquillo Peppers Roasted Import from Spain
2.5 oz Sugar
¼ cup Water
¼ cup Sherry Vinegar
½ tsp. Black Pepper
1 tsp. Salt
½ tsp. Sherry Vinegar at the end

Finely dice the peppers and save all the liquid in the can. With the water and the sugar make a caramel until light brown, then deglaze with the ¼ cup of sherry vinegar. Add all the peppers and juices and reduce by half, until almost all the liquid is gone. Finish with salt and pepper, and the rest of the sherry vinegar.


Yield: 1 quart

1 cup Garlic Confit (garlic cloves cooked until soft in olive oil)
6 Egg Yolks
4 T Lemon Juice
1.5 tsp. Salt
1/4 tsp. Cayenne Pepper
2.5 cups Blended Oil

In a food processor, start with egg yolks, lemon juice, garlic confit, salt and cayenne pepper.
Mix until incorporated, then add oil slowly.