Notorious BRG

This recipe has triple LaFrieda patties, Jameson-soaked French toast, sharp Cheddar, maple pork belly, and much more
Contributor
 Bounce Sporting Club

Bounce Sporting Club

Bounce Sporting Club, New York City’s premiere upscale sports bar, is excited to announce the launch of NOT YOUR BASIC BRUNCH, featuring a menu created by executive chef Sean Olnowich and filled with brunch favorites, specialty brunch cocktails and a party atmosphere that can’t be beat! Menu highlights include the innovative, Cornflake Crusted Rum-Soaked French Toast (cinnamon sugar, maples syrup, and berries), Beer Braised Short Rib Hash (sunny egg, yukon potatoes, sweet onion, fine herbs) and BEC Sandwich (country bacon, fried eggs, NYS sharp cheddar, smashed avocado, greens). The most un-basic menu stand out is BSC’s newest burger –Notorious B.R.G, made with triple Lafrieda classic patties, Banana Jameson soaked French Toast ‘bun,’ NYS sharp cheddar, maple soaked pork belly, truffle cheese hash brown and pickled hollandaise which has all been specifically designed to cure even the most monster hangover.

Ingredients

For the pickled hollandaise:

  • egg yolks
  • 1  Tablespoon  fresh lemon juice
  • 3/4  Pounds  unsalted butter, melted
  • 2  Tablespoons  whole grain Dijon mustard
  • Kosher salt, to taste
  • Fresh black pepper, to taste

For the French toast ‘bun’:

  • cage free eggs
  • 1/4  Cup  heavy cream
  • 2  Tablespoons  banana Jameson (can alternately use dark rum)
  • Pinch of kosher salt
  • 1/4  Teaspoon  vanilla extract
  • 1  Cup  corn flake crumbs
  • 1  Tablespoon  unsalted butter

For the burger:

  • 4  Ounces  slab bacon, cut to one inch thick slices
  • 2  Tablespoons  maple syrup, such as Catskill Mountains maple syrup
  • 2  Cups  soybean oil
  • hash brown patties, store bought, such as Mickey D’s style
  • Salt, to taste
  • 1  Tablespoon  Parmesan cheese, grated
  • 1  Teaspoon  white truffle oil
  • four-ounce burger patties, such as LaFrieda classic blend of chuck, brisket, and short rib
  • Pepper, to taste
  • 1  Tablespoon  canola oil
  • slices extra sharp Cheddar cheese
  • 1  Teaspoon  unsalted butter
  • cage free egg
  • 1  Ounce  baby arugula
  • 1  Teaspoon  roasted tomatoes, chopped

Directions

For the pickled hollandaise:

Preheat oven to 400 degrees F.

In a medium stainless steel bowl, whisk the egg yolks with lemon juice vigorously, until thickened; set over a double boiler with simmering water and slowly drizzle in the melted butter while whisking until all the butter is incorporated; take off of the double boiler and stir in the mustard and season with salt and pepper. 

For the French toast ‘bun’:

In a stainless steel bowl, whisk the eggs, cream, Jameson, salt, and vanilla extra until incorporated.

In a shallow pan, add the corn flake crumbs; dip the brioche into the egg mixture for 15 seconds on each side and place into the corn flake crumbs, flipping over to coat each side; in a nonstick sauté pan over medium heat, add the butter and once it’s melted and the foaming subsides, add the brioche slices and cook for 3 minutes on each side, forming a nice brown crust, and place into the oven for 5 minutes to cook the custard through.

 

For the burger:

On a small sheet pan, place bacon and roast in the oven for 10 minutes; when taking out, brush the maple syrup on both sides.

Place the soybean oil into a small saucepan over medium heat until a deep fry thermometer registers 375 degrees F; place the hash browns in and fry until golden brown, approximately 3 minutes, and remove onto plate lined with a paper towel; season with salt and toss with Parmigiano-Reggiano cheese and truffle oil.

Season the burger patties with salt and pepper and sear on a hot flattop grill or alternately a large sauté pan with 1 tablespoon of canola oil 3 minutes each side for medium rare; remove, place cheese on top of each burger and place under a broiler 30 seconds or until the cheese is melted.

In a small sauté pan over low to medium heat, add 1 tablespoon butter and once melted and foam subsides, add the egg; cook until the top of the white is set but the yolk is still runny; season with salt and pepper.

On 1 piece of the French toast, spread 1 tablespoon of the hollandaise and in layers, top with the arugula, roasted tomato, 1 burger, truffle cheese hash browns, 1 burger, maple smoked bacon slabs, 1 burger, 1 tablespoon hollandaise, fried egg, and spread another tablespoon of the hollandaise onto the other piece of French toast and place on top.

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