with Alaska Peanut Potato Salad
and Deep-fried Pickles
Burger Components:
Top Sirloin Slider 2 ½ oz.
BBQ Sauce ¼ oz.
Cheddar, slice 1 oz.
Apple Wood Bacon 1 slice
Grilled Egg Dough Bun 1 ea.
Alaska Peanut Potato Salad 2 ½ oz.
Fried pickles 1 ½ oz.
Toothpick Flag 1 ea.
Ingredients
12 ounces thickly sliced bacon
1-1/3 lbs. ground beef chuck
1-1/3 lbs. ground sirloin
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
2 tbs. unsalted butter, melted
3 oz. sharp cheddar cheese, cut into 6 slices
6 hamburger buns, split and toasted
6 iceberg lettuce leaves
6 slices of tomato
6 slices of red onion
In a large skillet, cook the bacon over moderate high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces.
Light a grill and fill a large bowl with ice water. Gently mix the ground chuck with the ground sirloin, salt and pepper. Form the meat into six 4-inch patties, about 1-1/4 inches thick. Submerge patties in the cold water and let soak for 30 seconds. Immediately transfer the burgers to the grill, brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt.