Emma handles the dolla bills at 4505 Meats and is the most recent addition to our office staff. Her hair measures a whopping 4 feet long, even in a pony tail. One needs not ask Emma, “Hey, are you dating anyone?”, but rather should only watch and observe intently as she hunts like a lion on the Serengeti, preying on groups of antelope. Her favorite thing at 4505 Meats is when someone asks, “What’s a duck stick”?
1) What is one of your earliest food memories?
My earliest food memories are from my grandma. She was the best cook and had an incredible garden. Picking vegetables with her for that night’s dinner was my favorite thing, still the best green beans I’ve ever had.
2) What is your favorite thing to eat at 4505 Meats?
The liverwurst is incredible. And I love the duck sticks.
3) If someone offered you 1 million dollars and the only stipulation was that you had to dedicate the next two years to studying any subject of your choice, what would it be?
I would go to France and study pastry making. I’m a sucker for fruit filled pastry.
4) If you had the option, where would you like to visit and why?
I’d love to go to India for Diwali, the festival of lights.
5) What is your spirit animal?
Emma’s Lamb/Goat Burgers with Chickpea Puree on our super-badass sesame scallion pecorino buns
Time: 35 mins – total
4 4505 Harissa Lamb/Goat sliders
4 4505 butter buns
1 can chickpeas (garbanzo beans)
1 red pepper
dash of cayenne (optional)
olive oil (high quality, I went with McEvoy)
sea salt (I like Maldon’s)
Rinse your chickpeas really well in a colander.
Put them in a sauté pan with some water and a splash of olive oil over high heat. Let them cook enough so that they smash fairly easily with a fork.
Remove from heat and put the chickpeas and whatever cooking liquid is left in a blender. Blend to desired consistency, slowly adding olive oil as you go. You want to use a really high quality olive oil because it is essentially the only flavor/ingredient you are adding. I also added a dash of cayenne to spice things up, totally optional. Salt and pepper to taste.
I chose to combine two sliders into one larger patty because, let’s be honest, I really like to eat so for me a slider is just a tease. But to each their own.
Put a cast iron pan on the stove over medium/high heat and let the pan heat up. Once it is nice and hot get your meat in there. (While you’re enjoying the aromas of cooking burgers, wash and cut your red pepper and give your arugula a rinse.) Flip your burgers after a few minutes (4-5, depending on how well done you want them) and cook for another few minutes. I like mine a little on the rare side so I pulled them off once both sides had a nice sear.
Slice your delicious buns and slather your puree on there! Add your burger, peppers, and greens and voila! Dinner is served!