Trash Burger With Class Recipe

Mix and shape

In a large bowl combine ground chuck and ground pork. Add kosher salt, black pepper and Worcestershire sauce. Gently mix with your hands until just combined — do not overwork. Divide mixture into 4 equal portions (about 6 oz each) and form loose balls. Flatten into patties about 3/4 inch thick with a slight indentation in the center to prevent doming.

Preheat griddle or skillet

Heat a heavy skillet or griddle over medium-high heat until very hot (about 5 minutes). Add 1 teaspoon vegetable oil and spread to coat.

Cook patties

Place patties on the hot surface and cook undisturbed for 3-4 minutes until a brown crust forms. Flip once and immediately add a slice of American cheese to two patties and pepper jack to the other two (or mix cheeses as preferred). Cook 2-4 minutes more for medium doneness (internal temp ~155°F). If making double-stacked 'trash' burgers, toast the top of the first patty with cheese, then place a second patty on top and press lightly to fuse cheeses and layers.

Prepare buns

Split buns and butter cut sides with softened butter. Place buns butter-side down on a separate skillet or on the griddle next to the patties and toast until golden, about 1-2 minutes.

Assemble spreads

On the bottom bun spread about 1 tablespoon garlic aioli and 1/2 tablespoon yellow mustard. Reserve remaining aioli for the top bun if desired.

Cook bacon

In a skillet over medium heat cook bacon until crisp, about 6-8 minutes. Drain on paper towels.

Sauté mushrooms

Using the bacon fat (or a teaspoon of butter/oil), add sliced mushrooms to the skillet over medium-high heat. Sauté until browned and reduced, about 4-5 minutes. Season with a pinch of salt and set aside.

Grill onions

Slice one large onion into rings or thick half-moons. In the same skillet, add a touch of oil and cook onions over medium heat until soft and caramelized, about 8-10 minutes. Add a pinch of sugar and a splash of water if they start to stick. Set aside.

Assemble the burger

On the aioli-coated bottom bun add shredded lettuce, a slice of tomato, and pickles. Place one cheese-topped patty on the bottom bun, then layer with half the bacon, a spoonful of sautéed mushrooms, a few grilled onion pieces, jalapeño slices, and a sprinkle of shredded cheddar. If using a second patty (stacked), place it on now and press lightly so cheeses meld. Top with remaining bacon, more onions, and any optional add-ins (fried egg, pineapple, onion rings). Spread remaining garlic aioli on the top bun and crown the burger. Serve immediately.

Fried egg: heat 1 teaspoon butter in a small skillet over medium-high heat. Crack egg in and cook until whites are set and yolk to your preferred doneness (sunny-side up ~2-3 minutes). Place on top of patties before the top bun. Grilled pineapple: brush pineapple ring with a little oil and grill 1-2 minutes per side until caramelized. Onion rings: warm or fry according to package or recipe and add when assembling.