Lunchbreak: Bottlefork chef Kevin Hickey makes ground bacon burgers

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Chef Kevin Hickey

441 N. Clark Street
(312) 955-1900

April 25 and 26

For more information and tickets:

Ground Bacon Burger

l lb, 6.4 oz tallgrass grass fed beef (chuck – 80/20)
9.6 oz applewood smoked bacon

Grind together on fine die and mix in a mixer with a dough hook until fully combined. Form in 8 oz patties.  Season burger, toast Brioche bun. Grill burgers to desired temperature. Add Vermillion blue cheese. Place on top of toasted bun and top with lettuce sauce mix and top that with crispy shoestring potatoes.

Special Sauce

12 oz mayonnaise
8 oz ketchup
8 oz Dijon mustard
2 oz cornichon, minced
2 oz mustard seeds, pickled
salt and pepper

Mix all ingredients and store in refrigerator.  For pickup, mix freshly shredded lettuce with secret sauce base.  Check seasonings.

Creamed Kale with Wild Boar Bacon and Sunny Duck Egg

2 cups boar bacon, medium dice
2 large shallots, brunoised
2 cloves garlic, minced
2 Tbs butter
4 bunches tuscan kale, cleaned and sliced
1 quart heavy cream
splash of Absinthe

Render boar bacon in butter until fat is rendered; add shallots and garlic sweat. Add kale and cook down, finish with a splash of Absinthe and cream and reduce until thickened. Take 1/3 of this mixture and puree until smooth, fold back into the rest of the kale, adjust seasoning and top with sunny side up duck egg cooked in extra virgin olive oil and lightly seasoned.

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