Believe it or not, these were the first burgers I've ever made. And they contained three different kinds of pork – ground pork, obviously, but also bacon and Mexico chorizo, as well as the thyme, cumin seeds, shallots, red onion, etc. pictured below. Back when I was a vegetarian, I would have quivered at the thought of squishing ground meat around with my bare hands. Can't exactly say I dote on it now, but I do it tolerably well.
I served them on grilled brioche buns (which I biked to Whole Foods to buy) with aioli, a slice of manchego, romesco, and mâche.
I also made mayonnaise for the first time, both garlicky for the aioli and plain for the coleslaw, which also involved red wine vinegar, honey, herbs, carrot, red onion, etc. My first attempt at the mayonnaise came out more like salad dressing, so I switched to a larger bowl and more vigorous mixing and tried again with a new egg yolk. This time it worked excellently well.
Posts yet to come in this vein: the succotash (on the right of the plate there), romesco, and dessert.