The onions can be made ahead; reheat or serve at room temperature.
For the burgers: Meanwhile, reduce the oven heat to 350° and line a rimmed baking sheet with foil.
She reaches into the bowl and plucks a stem of ice plant.
"Here, taste it," she says of the purslane-like plant.
Shape the mixture into 12 patties about 2 1/2 ounces each and 1/2-inch thick.One maiden name brings a whole new set of ancestors and their stories into focus....Updates: These states have been updated with more information and are now easier to navigate."I'm having a hard time with this word, 'pretentious,' " she says. As a substitute, top each patty with a thin slice of lardo before you bake them, if you like. For the plum sauce: Place the plums in a bowl; cover with warm water until they plump a bit, about 20 minutes. Chop the plums coarsely then place in a blender or mini food processor.Add perilla or mint leaves, vinegar and lemon juice. Add reserved soaking water as needed as you process into a sauce with a consistency similar to barbecue sauce. Slice onion in half lengthwise; trim root but leave it intact. Place, cut side down, in an ovenproof skillet over medium-high heat and sear until caramelized, about 5 minutes, then transfer the skillet to the oven.Cutting through the fat is the salad and a colorful bowl of pickled baby tomatoes."It's my favorite vegetable, or fruit," Crenn says of the tomatoes, which she first blanches to remove the skin, then sets in pickling liquid overnight.For dessert, it's vegan ice cream topped with a coconut crumble. The juicy, salty, sloppy, in-your-face burger couldn't be further removed from what Crenn serves at her restaurant.But her exuberance for every ingredient is clear, her dance between artist and philosopher evident.Searching for maiden names in old marriage records should be one of the first priorities of all genealogy research.Half of our ancestors were women that changed their surname when they married.