Undefeated Recipe

Combine mayonnaise, ketchup, Dijon mustard, Worcestershire sauce, smoked paprika, hot sauce, garlic powder, lemon juice, salt and black pepper in a small bowl. Whisk until smooth. Taste and adjust heat or acidity. Refrigerate while preparing the rest of the burger. Makes about 1/3 cup.

Prep and bread

Slice the 8 oz mozzarella log into 4 slices about 1/2 inch thick. Pat dry with paper towels. Set out three shallow bowls: one with flour, one with the beaten egg, and one with panko mixed with grated Parmesan and cornmeal and a pinch (1/4 tsp) of salt.

Double-coat for extra crisp

Dredge each mozzarella slice in flour, shaking off excess, dip into the beaten egg, then press into the panko mixture to fully coat. For a sturdier crust, dip again into egg and press into panko a second time. Place breaded rounds on a lined tray and chill in the fridge for 10–15 minutes to help coating set.

Fry

In a skillet or shallow pot, heat about 1/2" of vegetable oil over medium-high heat until it reaches 350°F (or a small piece of bread sizzles and turns golden in ~30 seconds). Fry the mozzarella rounds in batches for 1–1.5 minutes per side, flipping gently, until golden brown. Do not overcrowd. Transfer to a wire rack or paper towel-lined plate and season lightly with 1/4 tsp salt. Keep warm in a low oven (200°F / 95°C) if making ahead.

Form patties

Divide the 1 lb prime ground beef into two equal portions (about 8 oz each). Form each portion into a loose ball, then flatten into a patty about 3/4" thick and about the diameter of the buns, leaving a slight indentation in the center to prevent doming. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper per patty (total use from seasoning ingredients).

Cook beef bacon

In a separate skillet over medium heat, cook the 4 strips of beef bacon until crisp, about 3–5 minutes per side depending on thickness. Transfer to a paper towel-lined plate to drain and keep warm.

Cook patties

Heat a griddle or heavy skillet over medium-high heat and brush with 1 tbs neutral oil. When hot, sear the patties for 3–4 minutes on the first side without pressing. Flip and cook 3–4 minutes for medium (internal temperature ~140–145°F / 60–63°C). Adjust time for desired doneness. If needed, reduce heat to avoid burning. Remove patties and let rest for 3 minutes.

Toast buns

Split the brioche buns and brush cut sides lightly with the softened butter. Toast cut sides on the griddle or in a skillet over medium heat until golden, about 1–2 minutes.

Build the burger

Spread about 1 1/2 tablespoons of GladiatorSauce© on the bottom half of each toasted bun. Place shredded iceberg lettuce (if using) and a tomato slice on the sauce. Set a rested beef patty on top of the tomato. Immediately top each patty with two crisp-fried mozzarella rounds stacked or overlapped, then add two strips of crispy beef bacon per burger. Add thin red onion slices if desired. Spread a thin layer of sauce on the top bun and close the burger.

Serve

Serve the burgers hot with fries or your preferred side. The warm cheese rounds should have a crisp exterior and melty interior; if the cheese begins to break the bread, serve on a small plate to catch any oozing.