Buttermilk batter and brine are the secret to a perfect burger for a cookout or BBQ on the beach when THC is in demand and on the menu. The fermentation of the buttermilk is key and it imparts an earth, umami, je ne sais quoi onto any meat. The best fried chicken you’ve ever had probably had some buttermilk hiding behind the scenes as well.
As always, the success of your recipe, from a culinary standpoint, is all about your ingredients. Invest in grass fed beef and the best brioche bun you can find!
This recipe is for one burger but the sauce serves SIX so please dose responsibly!
Sauce serves 6 = 14.58mg of THC per serving
1 tablespoon white wine vinegar
1 tablespoon chopped parsley
3 tablespoons crème fraîche
2 tbs Cannabutter
1/4 cup buttermilk
3 tablespoons mayonnaise
1 slice pepper jack cheese
1 small clove garlic
1 pinch coarse seas salt
1 ground beef patty
Red oak lettuce
Combine buttermilk and Cannabutter, mixing well before adding crème fraîche, mayonnaise and garlic. Add chopped parsley, combine well and set aside
In a cast iron pan, lightly coated in cooking oil, cook onion and salted beef patty to desired temperature. Melt pepper jack cheese on top of the patty and top with lightly caramélized onion.
Spread mustard on your bottom bun, top with patty, lettuce and pickles to taste. Finish assembling your burger and enjoy!