KANSAS CITY, MO. — National grilling month is still going strong and we are celebrating with the help of Fox and Pearl . Chef Vaughn loves to cook food over live fire and shares the secret to a perfect grilled burger.
Chef Vaughn Good’s Perfect Burger
Good-quality, local ground hamburger meat
Salt and pepper to taste
Good-quality, local bacon (cooked)
Hemme Brothers Farmstead Creamery Cheddar Cheese or favorite local cheese
Good-quality local hamburger buns
Fox and Pearl’s Grainy Beer Mustard
Start grill. Season meat. Form meat into ¼-pound patties. Put patties on hot grill and cook to desired temperature. To serve, put burger on bun, add caramelized onions, local cheese, slices of local bacon, cooked, dill pickle slices and Fox and Pearl’s Grainy Beer Mustard.
Fox & Pearl’s Grainy Beer Mustard
Makes 3 quarts (for 6 pint jars)
2 cups brown mustard seeds
2 cups yellow mustard seeds
1 tablespoon salt, plus more to taste
6 cups white vinegar
1/4 cup packed dark brown sugar
1/2 cup Boulevard Tank 7
In a non-reactive container (such as a glass jar or stainless bowl), combine brown and yellow mustard seeds, salt and white vinegar. Cover with cheesecloth and let sit at room temperature for 3 days.
In medium saucepan set on low heat, combine vinegar, brown sugar and beer, stirring until sugar is fully dissolved.
In food processor fitted with a metal blade, combine mustard seed mixture and beer mixture. Pulse until seeds are broken up but remain coarse in texture. Add salt to taste.
Spoon mustard into clean glass jars and store in the refrigerator for up to 6 months. If you give the mustard as a gift, include the need for refrigeration and an expiration date on the label.