burgers

• Start charcoal grill
• In a large saute pan, cook bacon over low heat until almost crispy, remove to paper towel and rest
• In a small saute pan, add 1 tsp of bacon grease and cook onions over medium low heat until caramelized, set aside
• Divide ground sirloin into 4 equal portions
• Place 2 slices cheese in middle of each portion and form patties
• Season with S & P and drizzle with some cooking oil
• Grill burgers, when you flip them, add 4 slices cheese, cover until cooked through and cheese is melted.
• Mix mayonnaise and ketchup together
• Spread on each bun
• Place burger on bottom, then bacon, then onions, then microgreens and top bun

Crispy Oven Fries:

• Preheat oven to 400 degrees (If you have a convection oven, use that for crispy in less time)
• Place potatoes in a medium saucepan and cover with water
• Bring to a boil and cook about half way, until still firm
• Remove potatoes to a paper towel and pat dry
• In a medium bowl, toss potatoes with olive oil and a good amount of S & P
• Place on sheet pan and bake until golden and crispy on the outside, about 30 minutes unless using convection, may be quicker.

• Start your grill.
• In a saute pan over medium heat, cook onions in 1 tsp olive oil until softened, add cherry tomatoes and cook until softened. Set aside.
• Drizzle 1 tsp balsamic glaze inside each mushroom cap
• Place 1 slice provolone cheese inside each mushroom cap
• Place ¼ of tomato mixture inside each mushroom cap
• Top filling in each mushroom cap with 1 tsp basil pesto
• Brush all sides of each mushroom with 1 tsp olive oil
• Grill until browned and softened, top each mushroom with 1 slice provolone and grill until melted
• While mushrooms are grilling, make tomato topping by sauteing thick tomato slices in 1 tsp olive oil over medium heat until browned
• Spread each bun with 1 tsp mayo and 1 tsp basil pesto (dividing amount between top/bottom bun)
• Place portabella on bun, top with ¼ cup herb salad and 1 cooked thick tomato, drizzle with 1 tsp balsamic glaze and top with bun

• Start grill, I prefer charcoal.

Make crispy fried onions:

• a. Place buttermilk and sliced onions in a medium bowl to soak for about 15 minutes.
• b. In another medium bowl, mix together flour and cornstarch.
• c. After onions have soaked, dredge them in flour/cornstarch mixture.
• d. In a small saute pan over medium high heat warm enough cooking oil to submerge
• onions.
• e. Fry onions until golden brown and crispy.
• f. Drain on wire rack or paper towel and set aside.

Make blue cheese sauce:

• a. Combine blue cheese dressing, heavy cream and blue cheese crumbles together and set aside.

Grill burgers to desired doneness, adding a mound of the ¼ cup blue cheese crumbles,

• split between the four burgers.
• Assemble burgers: Bottom bun, mayonnaise, red onion slices, burger, slice of bacon,
• ¼ of crispy fried onions, 1 tbsp blue cheese sauce, ¼ of microgreens, top bun.

• Heat grill
• In a small saute pan over medium heat cook onion in olive oil until cooked about half way
• Add mushrooms and garlic, saute until softened
• Add worcestershire, balsamic and thyme, blend together
• Add butter and toss. Move over to one side of pan, turn off heat and add arugula to empty side of pan to just barely wilt.
• Grill burgers and add Beecher’s cheese after flipping
• In a small bowl blend together garlic aioli ingredients and set aside
• Assemble burgers: garlic aioli on each bun, burger,bacon, mushrooms, arugula