This is the longest saga I’ve ever had with something I made and I’m so excited to take you all along with this process 🥹 It’s day 4 pickling the cucamelons and I made a homage to my favorite burger toppings with it. After soaking and seasoning the bone marrow overnight I let it dry then tossed it in oil, salt, pepper, and garlic. Then roasting it at 350 for 15 minutes. While the bone marrow was roasting I fried sour bread toast in salted butter and caramelized shallots. If you can’t tell by now my two favorite toppings on burgers asides from cheese are pickles and caramelized onions 🤤 I then slices the pickled cucamelons in half (this kept the crunchy texture) and torched the top of the bone marrow once it came out of the oven. Not pictured is me burning my hand on the pan 🤣 I layered the crispy toast with bone marrow, caramelized shallots, cucamelons, then finishing with smoked salt. I don’t know why I never thought of adding pickles to bone marrow until this but it is truly a delicious match 😍 #bonemarrow #cucamelon #toast