Best. Burger. Ever. | Marcus Meacham
INGREDIENTS
Quick special sauce:
1/4 cup each of mayo, yellow mustard, maple and ketchup
Zest and juice of one small orange and lime
¼ cup pickled jalapeño
A splash of sherry vinegar
Burgers:
2 lb ground boneless chuck
1 lb ground sirloin
½ lb ground bacon
1 tsp each onion powder, garlic powder, dried thyme
2 Tbsp dried shitake powder
¼ c Worcestershire sauce
Garnish:
American cheese
Butter pickles
Potato Rolls
RECIPE
In a bowl, combine all ingredients for sauce. Set aside until ready to assemble.
In a separate bowl, combine meat and then fold in spices, shitake powder and Worcestershire sauce. Divide into thin patties.
Cook patties over medium-high heat in a cast iron skillet or griddle top. Layer 2 patties with a slice of cheese between them.
Top with shaved onion and bread and butter pickles. Serve on a potato roll burger.
INGREDIENTS
Quick special sauce:
1/4 cup each of mayo, yellow mustard, maple and ketchup
Zest and juice of one small orange and lime
¼ cup pickled jalapeño
A splash of sherry vinegar
Burgers:
2 lb ground boneless chuck
1 lb ground sirloin
½ lb ground bacon
1 tsp each onion powder, garlic powder, dried thyme
2 Tbsp dried shitake powder
¼ c Worcestershire sauce
Garnish:
American cheese
Butter pickles
Potato Rolls
RECIPE
In a bowl, combine all ingredients for sauce. Set aside until ready to assemble.
In a separate bowl, combine meat and then fold in spices, shitake powder and Worcestershire sauce. Divide into thin patties.
Cook patties over medium-high heat in a cast iron skillet or griddle top. Layer 2 patties with a slice of cheese between them.
Top with shaved onion and bread and butter pickles. Serve on a potato roll burger.
