Brine:

• ⅓ cup Kosher Salt
• 8 cups Water
• 8 Boneless Skinless Chicken Thighs

Chimichurri:

• ¼ cup Red Wine Vinegar
• 1 tsp Salt
• 2 garlic cloves, crushed
• 1 cup fresh cilantro, chopped
• ½ cup fresh parsley, chopped
• 2 Tbsps. fresh oregano, chopped
• ¼ cup EVOO

Brine:

1. Bring water to Boil and add salt. Boil until salt is completely dissolved then cool down brine.
   
2. Add Chicken thighs to brine for at least 12 hours and up to 24 hours.
3. Remove chicken from brine and slice into strips. Place on pre‐soaked skewers for grilling.

Chimichurri:

1. Combine all ingredients together in a bowl season to taste.
2. Serve over grilled chicken skewers.

• 2 yellow onions
• 3 tablespoons unsalted butter
• 4 strips uncured organic applewood smoked bacon
• 1-1 1/2 lbs organic ground beef (preferably 85% lean)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon whole grain mustard
• 2 garlic cloves, finely minced
• 1 tablespoon minced flat leaf parsley
• 2 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, minced
• 1/2 teaspoon kosher salt
• pinch cracked black pepper
• vegetable oil
• 4 oz blue cheese crumbles
• 4 thin slices honey crisp apple
• 2 handfuls of arugula
• extra virgin olive oil
• 4 brioche buns

1. In a large pan, melt the butter over medium heat.
2. Add onions and cook until golden. Reduce heat to low and continue to cook for an additional 30-40 minutes over very low heat, stirring occasionally, until they are soft and caramelized with a rich brown color. Season with a pinch of kosher salt.
3. While the onions are cooking, add the 4 bacon strips to a small saute pan. Cook the bacon over medium low heat until crispy. Remove the bacon from the pan with tongs and place them on a paper towel lined plate.
4. Make the beef patties with your hands by combining the groud beef, Worcestshire sauce, mustard, garlic, parsley, thyme, rosemary, salt, and black pepper into a mixing bowl. Form 4 1/2 inch thick patties. Press the center down on top of each patty lightly to make a shallow indent.
5. Prehead the grill to high heat and generously rub the grate with vegetable oil.
6. Place the patties onto the grill. Cook for 3-5 minutes on one side and then flip the burgers. Sprinkle on blue cheese and close the cover of the grill. Continue to cook for an additional 5 minutes until the cheese is melted and meat is cooked through to 145-150 degrees F.
7. Set burgers aside to rest for a few minutes.
8. While the grill is hot, slice each brioche bun in half and drizzle a bit of olive oil over each cut face slides. Grill the buns for 2-3 minutes until they are toasted.
9. To assemble burgers, add one patty per bun, a scoop of the carmelized onions on top of the blue cheese, a small portion of arugula, an apple slice, and a strip of bacon.
10. Serve immediately with a side of fries or kettle chips.