In the Kitchen: The Pagaille

Discover Newport bring us Chef Jesse James from from Le Central making Pagaille (brisket burgers) as part of the Newport Burger Bender.  They are two 4-oz. brisket burgers with house bacon, Gruyere sauce (gruyere cheese, cream, porcini), Lucky’s tomatoes, Boston lettuce and house pickles on brioche.


  • Brioche Bun
  • Aiolli
  • Boston Lettuce

For the Burger:

  • Brisket
  • Rib cap meat
  • Chuck

For the Bacon:

  • Berkshire Pork Belly
  • Salt
  • Cracked Pepper
  • Coriander
  • Bay
  • Molasses
  • Sugar
  • Garlic
  • Juniper

For the Sauce:

  • Shallot
  • Rainbow Carrot
  • Celery
  • Porcini
  • Heavy Cream
  • Grana Padano
  • Gruyere
  • Fontina


For the Burger:

  1. 80% brisket, chuck, etc
  2. 20% Rib cap fat

For the Bacon:

  1. Coat with rub mix, marinate 2 days
  2. Wipe off rub, smoke at 170 for 6 hours

For the Sauce:

  1. Brunoise Shallot, Rainbow Carrot, Celery, Porcini
  2. Saute in butter, add cream and reduce
  3. Grate Fontina, Gruyere, Grana, add to sauce.
  4. Season Salt & Pepper


  1. Grill burger rare.
  2. Slice and grill bacon.
  3. Toast bun, coat with aioli, top with boston.
  4. Stack burger, bacon and top with sauce and bun.
  5. Voila!


For more info on the Burger Bender, please go to: