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In 2015, Chris Carter and James Peisker, co-owners of Porter Road Butcher (PRB), were getting a new processing facility off the ground in Kentucky, while also manning two locations of their butcher shop. Meanwhile, Burger Up was in the middle of conceiving its new space. Manager Brandon Ingle, who runs the east-side restaurant, started a conversation with Carter about working together. With its new processing facility, PRB was gearing up to start taking on wholesale clients.
Now owned by Community Hospitality (Prima, Josephine), Burger Up has been a vocal supporter of local purveyors, including Triple L Ranch, where they've sourced all of their beef since opening. But, when the group decided to expand to this new location, they knew that Triple L wouldn't be able to keep up with the demandeach restaurant goes through roughly 900 pounds of beef each weekso, they connected with PRB to help fill the gap.
Now owned by Community Hospitality (Prima, Josephine), Burger Up has been a vocal supporter of local purveyors, including Triple L Ranch, where they've sourced all of their beef since opening. But, when the group decided to expand to this new location, they knew that Triple L wouldn't be able to keep up with the demandeach restaurant goes through roughly 900 pounds of beef each weekso, they connected with PRB to help fill the gap.
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It was the excuse of celebrating a one-year anniversary that brought everyone together on an early summer night. Along with a few other friends, the party and sat down to a round of charcuterie and cheeses from Porter Road, plus a few massive salads created by Burger Up. For dinner, Carter and Peisker offered homage, of sorts, to the Burger Up menu, taking three different burgers and riffing the ingredients into a one-dish meal. The lamb burger became a seared lamb loin served over wheat berries; the PRB sausage burger was transformed into a roasted pork loin with slaw and crispy hot onions; and Carter’s favorite burger, the Woodstock, inspired a roasted steak with bacon-and-cheddar potatoes.
Broken down and reconstructed into family-style platters, each dish was a sum greater than its parts. And, served with a few good bottles of wine and pints of beer, it made for a celebratory feast—while also paying tribute to what both of these businesses do best.
Recipes courtesy of Burger Up and Porter Road Butcher. All recipes serve four.
Summer Entertaining
It was the excuse of celebrating a one-year anniversary that brought everyone together on an early summer night. Along with a few other friends, the party and sat down to a round of charcuterie and cheeses from Porter Road, plus a few massive salads created by Burger Up. For dinner, Carter and Peisker offered homage, of sorts, to the Burger Up menu, taking three different burgers and riffing the ingredients into a one-dish meal. The lamb burger became a seared lamb loin served over wheat berries; the PRB sausage burger was transformed into a roasted pork loin with slaw and crispy hot onions; and Carter’s favorite burger, the Woodstock, inspired a roasted steak with bacon-and-cheddar potatoes.
Broken down and reconstructed into family-style platters, each dish was a sum greater than its parts. And, served with a few good bottles of wine and pints of beer, it made for a celebratory feast—while also paying tribute to what both of these businesses do best.
Recipes courtesy of Burger Up and Porter Road Butcher. All recipes serve four.
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1 bunch green kale
4 ounces hazelnuts
1 cup basic vinaigrette
½ cup dried cherries
4 ounces Pecorino Romano
Lemon wedges for garnish
Directions:
Preheat oven to 350˚F. Wash kale; then, chop fine in a food processor, and set aside. Remove the skin from the hazelnuts, place on a small baking sheet, and toast in oven for 14 minutes. Let cool slightly; then, chop hazelnuts in a food processor.
In a small mixing bowl, toss the kale with the vinaigrette; transfer to serving bowl, building the kale up so it’s taller in the center. Scatter dried cherries and hazelnuts over top. Sprinkle Pecorino Romano over the salad. Garnish with lemon wedges.
Burger Up’s Chopped Kale Salad
Ingredients:1 bunch green kale
4 ounces hazelnuts
1 cup basic vinaigrette
½ cup dried cherries
4 ounces Pecorino Romano
Lemon wedges for garnish
Directions:
Preheat oven to 350˚F. Wash kale; then, chop fine in a food processor, and set aside. Remove the skin from the hazelnuts, place on a small baking sheet, and toast in oven for 14 minutes. Let cool slightly; then, chop hazelnuts in a food processor.
In a small mixing bowl, toss the kale with the vinaigrette; transfer to serving bowl, building the kale up so it’s taller in the center. Scatter dried cherries and hazelnuts over top. Sprinkle Pecorino Romano over the salad. Garnish with lemon wedges.
× Roasted Steak with Bacon-and-Cheddar Crispy Potatoes
Ingredients:
2 pounds PRB beef roast (tenderloin, sirloin, or any preferred beef roast)
Salt and pepper
2 medium russet potatoes
1 large yellow onion
4 tablespoons grape-seed oil
½ pound PRB bacon, cooked until crispy and crumbled
¼ pound Sweet Water white cheddar, shredded
¼ cup chopped parsley, or whatever herb you love (chives, tarragon, chervil, or thyme all work)
2 tablespoons tomato paste
1/3 cup Worcestershire sauce
¼ cup sherry vinegar
Directions:
Preheat oven to 400˚F. Season roast generously with salt and pepper. Let sit at room temperature for at least 30 minutes.
Dice potatoes into 1-inch cubes. Toss in salt, pepper, and 1 tablespoon of oil. Place on a roasting pan and roast in the oven until tender and golden brown, about 45 minutes. Roughly chop the onion and place in a small pot with 1 tablespoon of oil. Cook low and slow until golden, caramelized, and sweet. Set aside.
Preheat a cast-iron skillet. Add remaining oil, and place roast in skillet. Sear over high heat, until browned on all sides. Place skillet in the oven, and roast, until internal temperature of meat hits 135˚F, about 20 to 30 minutes. Remove skillet from oven, and let meat rest at room temperature.
Remove potatoes from oven, and toss with bacon, cheese, herbs, salt, and pepper. To finish the sauce, add tomato paste to the caramelized onions. Cook for 1 minute over medium heat; then add Worcestershire and sherry vinegar. Transfer to a blender and puree until smooth. Season with salt.
Slice the meat thin, against the grain. To plate, ladle some of the sauce onto a platter, add the potatoes, and top with sliced meat. Garnish with herbs, and serve with remaining sauce on the side.
Roasted Steak with Bacon-and-Cheddar Crispy Potatoes
and Porter Road Butcher/Burger Up East Steak Sauce
Ingredients:2 pounds PRB beef roast (tenderloin, sirloin, or any preferred beef roast)
Salt and pepper
2 medium russet potatoes
1 large yellow onion
4 tablespoons grape-seed oil
½ pound PRB bacon, cooked until crispy and crumbled
¼ pound Sweet Water white cheddar, shredded
¼ cup chopped parsley, or whatever herb you love (chives, tarragon, chervil, or thyme all work)
2 tablespoons tomato paste
1/3 cup Worcestershire sauce
¼ cup sherry vinegar
Directions:
Preheat oven to 400˚F. Season roast generously with salt and pepper. Let sit at room temperature for at least 30 minutes.
Dice potatoes into 1-inch cubes. Toss in salt, pepper, and 1 tablespoon of oil. Place on a roasting pan and roast in the oven until tender and golden brown, about 45 minutes. Roughly chop the onion and place in a small pot with 1 tablespoon of oil. Cook low and slow until golden, caramelized, and sweet. Set aside.
Preheat a cast-iron skillet. Add remaining oil, and place roast in skillet. Sear over high heat, until browned on all sides. Place skillet in the oven, and roast, until internal temperature of meat hits 135˚F, about 20 to 30 minutes. Remove skillet from oven, and let meat rest at room temperature.
Remove potatoes from oven, and toss with bacon, cheese, herbs, salt, and pepper. To finish the sauce, add tomato paste to the caramelized onions. Cook for 1 minute over medium heat; then add Worcestershire and sherry vinegar. Transfer to a blender and puree until smooth. Season with salt.
Slice the meat thin, against the grain. To plate, ladle some of the sauce onto a platter, add the potatoes, and top with sliced meat. Garnish with herbs, and serve with remaining sauce on the side.
× Seared Lamb Loin with Wheat Berries
Ingredients:
1 ½ pounds PRB boneless lamb loin (Or, use a 2 ½-pound PRB bone-in rack of lamb. Note: For a beautiful presentation, ask your butcher to French the bones on rack of lamb.)
Salt and pepper
½ cup plus 2 tablespoons red-wine vinegar
4 ½ cups water
1 teaspoon red pepper flakes
2 bay leaves
1 small red onion, sliced thin
1 cup wheat berries, rinsed
½ small wheel boursin cheese
7 tablespoons grape-seed oil
3 tablespoons Dijon mustard
1 tablespoon honey
1 small package of arugula
Directions:
Preheat oven to 400˚F. Season roast generously with salt and pepper. Let sit at room temperature for at least 30 minutes.
In a small saucepan, combine ½ cup of vinegar, 4 cups water, red pepper flakes, bay leaves, and 2 teaspoons salt. Bring to a boil. Place red onion slices in a medium bowl. Pour hot liquid over red onion slices. Let sit for 30 minutes; refrigerate until cool.
Place wheat berries in a pot with a lid and add ½ cup water, plus a pinch of salt. Cover and cook over medium-low heat for about 1 hour until tender. Strain excess liquid. Add boursin cheese to cooked wheat berries and season to taste.
Preheat a cast-iron skillet. Add 2 tablespoons grape-seed oil, and place roast in skillet. Sear over high heat until browned on all sides. Then, place skillet in the oven, until internal temperature of roast hits 140˚F, about 10 to 20 minutes. Remove from oven, and let meat rest at room temperature.
In a blender, combine 2 tablespoons red-wine vinegar, remaining grape-seed oil, Dijon, honey, salt, and pepper. Strain onions from their liquid. In a large bowl, toss together arugula, onions, and vinaigrette, and season with salt and pepper.
Slice meat thin. To plate, place wheat berries on a platter, and layer sliced meat over wheat berries. Top with arugula salad.
Seared Lamb Loin with Wheat Berries
and Arugula and Pickled Onion Salad
Ingredients:1 ½ pounds PRB boneless lamb loin (Or, use a 2 ½-pound PRB bone-in rack of lamb. Note: For a beautiful presentation, ask your butcher to French the bones on rack of lamb.)
Salt and pepper
½ cup plus 2 tablespoons red-wine vinegar
4 ½ cups water
1 teaspoon red pepper flakes
2 bay leaves
1 small red onion, sliced thin
1 cup wheat berries, rinsed
½ small wheel boursin cheese
7 tablespoons grape-seed oil
3 tablespoons Dijon mustard
1 tablespoon honey
1 small package of arugula
Directions:
Preheat oven to 400˚F. Season roast generously with salt and pepper. Let sit at room temperature for at least 30 minutes.
In a small saucepan, combine ½ cup of vinegar, 4 cups water, red pepper flakes, bay leaves, and 2 teaspoons salt. Bring to a boil. Place red onion slices in a medium bowl. Pour hot liquid over red onion slices. Let sit for 30 minutes; refrigerate until cool.
Place wheat berries in a pot with a lid and add ½ cup water, plus a pinch of salt. Cover and cook over medium-low heat for about 1 hour until tender. Strain excess liquid. Add boursin cheese to cooked wheat berries and season to taste.
Preheat a cast-iron skillet. Add 2 tablespoons grape-seed oil, and place roast in skillet. Sear over high heat until browned on all sides. Then, place skillet in the oven, until internal temperature of roast hits 140˚F, about 10 to 20 minutes. Remove from oven, and let meat rest at room temperature.
In a blender, combine 2 tablespoons red-wine vinegar, remaining grape-seed oil, Dijon, honey, salt, and pepper. Strain onions from their liquid. In a large bowl, toss together arugula, onions, and vinaigrette, and season with salt and pepper.
Slice meat thin. To plate, place wheat berries on a platter, and layer sliced meat over wheat berries. Top with arugula salad.
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1 two-pound PRB pork loin roast
Salt and pepper
1 small head of red or yellow cabbage
½ red onion
1 teaspoon celery seeds
¼ cup apple cider vinegar
Mayo (preferably homemade but store bought works well, too)
2 tablespoons grape-seed oil
PRB BBQ seasoning
Crispy onions (preferably homemade but store bought works well, too)
Hot chicken seasoning (use your favorite recipe or brand)
Directions:
Preheat oven to 400˚F. Season roast generously with salt and pepper. Let sit at room temperature for at least 30 minutes.
Slice cabbage and red onion thin, and place in a large bowl. Salt the cabbage and onion, and let sit for 15 minutes. Drain excess liquid; then mix in more salt, pepper, celery seed, vinegar, and mayo (use as much or as little as you like for a creamy slaw). Cover and refrigerate.
Preheat a cast-iron skillet. Add oil, and place roast in skillet. Sear over high heat until browned on all sides. Place the skillet in the oven, until internal temperature of roast hits 145˚F, about 20 to 30 minutes. Remove skillet from oven, and let meat rest at room temperature.
In a small bowl, combine PRB BBQ with a little more mayo. In another bowl, toss crispy onions in hot chicken spice. Slice roast thin. To serve, scoop some BBQ mayo onto a platter, and top with sliced meat. Place the slaw over the meat and garnish with crispy onions.
Roasted Pork Loin with Slaw, Crispy Hot Onions, and BBQ Mayo
Ingredients:1 two-pound PRB pork loin roast
Salt and pepper
1 small head of red or yellow cabbage
½ red onion
1 teaspoon celery seeds
¼ cup apple cider vinegar
Mayo (preferably homemade but store bought works well, too)
2 tablespoons grape-seed oil
PRB BBQ seasoning
Crispy onions (preferably homemade but store bought works well, too)
Hot chicken seasoning (use your favorite recipe or brand)
Directions:
Preheat oven to 400˚F. Season roast generously with salt and pepper. Let sit at room temperature for at least 30 minutes.
Slice cabbage and red onion thin, and place in a large bowl. Salt the cabbage and onion, and let sit for 15 minutes. Drain excess liquid; then mix in more salt, pepper, celery seed, vinegar, and mayo (use as much or as little as you like for a creamy slaw). Cover and refrigerate.
Preheat a cast-iron skillet. Add oil, and place roast in skillet. Sear over high heat until browned on all sides. Place the skillet in the oven, until internal temperature of roast hits 145˚F, about 20 to 30 minutes. Remove skillet from oven, and let meat rest at room temperature.
In a small bowl, combine PRB BBQ with a little more mayo. In another bowl, toss crispy onions in hot chicken spice. Slice roast thin. To serve, scoop some BBQ mayo onto a platter, and top with sliced meat. Place the slaw over the meat and garnish with crispy onions.