Chef's Burger* Recipe
sirloin & brisket blend, tillamook smoked cheddar, grilled onions, iceberg, tomato, special sauce, brioche bun, french fries
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Ingredients
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HUNGRY FOR LUNCH
Method
HUNGRY FOR LUNCH
- 1
In a mixing bowl, gently combine the ground sirloin & brisket blend with 0.25 tsp salt and 0.25 tsp black pepper. Do not overwork; form into a patty about 3/4 inch thick.
- 2
- 3
Season the patty with a light pinch of salt and pepper. Cook on the hot surface until a deep crust forms, about 3 minutes.
- 4
Flip the patty. Top with the two slices of Tillamook smoked cheddar and cover to melt for 1–2 minutes.
- 5
Toast the brioche bun halves until lightly golden in the same pan or on the grill. Spread 1 tablespoon of the special sauce on the bottom bun.
- 6
On the bottom bun, arrange a layer of shredded iceberg lettuce and two tomato slices.
- 7
Transfer the cheese-melted patty to the lettuce-topped bottom bun. Pile on the grilled onions on top of the patty.
- 8
Spread the remaining 1 tablespoon of the special sauce on the top bun and cap the burger with it.
- 9
Place the assembled burger on a plate and prepare the fries: bake frozen fries in a preheated 425°F oven for 20–25 minutes until crisp; season with a pinch of salt immediately after baking.
- 10
Serve the CHEF'S BURGER with the hot, crispy fries on the side and enjoy immediately.
