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THE BACKYARD PRIVILEGE BURGER

Prep time    20 mins

Total time   45 mins

 

Author: Chef Rolo

Recipe type: Lunch/Dinner

Serves: 4

Ingredients

Protein

• 2 lbs. Wagyu Beef 75/25 blend
• 1.5 stick butter
• ½ Cup Mayo

Carbs & Veggies

• Franz hamburger buns (any soft buns will do)
• 1 Head of chopped Lettuce
• 1 sliced Tomato
• Chopped Yellow Onion
• 6-8 El Pato Peppers chopped

Spices & Rubs

• Famous Dave’s Spit Fire pickles
• Salt and Pepper
• 2-3 Tbsp of ketchup
• 2-3 Tbsp of mustard
• 1-2 Tbsp of Siracha
• ½ teaspoon of granulated garlic
• juice from 1 lemon
• 1 splash of white wine vinegar

Heat Source

• LoCo SmartTemp Griddle

Instructions

1. Make the sauce by adding in the chopped El Pato Peppers, Siracha, Mayo, Ketchup, Mustard, Granulated Garlic, and White Vinegar. Stir, and put it in the fridge for about 1-4 hours.
2. Prepare the lettuce, tomato and chop onions.
3. Get the griddle to 400 degrees.
4. Make Wagyu burgers into small balls a little bigger than a golf ball.
5. Put the burgers on the grill, and smash them to about a quarter of an inch.
6. Once the patties are smashed, add butter to the other side of the griddle and cook the onions (adding salt and pepper to taste).
7. Once you got the Maillard Reaction, add salt, pepper, and add mustard and flip the burgers.
8. Add salt and pepper to the other side, and sear the patties for about 1-2 minutes.
9. Once the burgers are close to being done, add them on top of the onions, and add cheese. Once cheese is added, close the griddle or use another topper melt the cheese.
10. Take the buns and quickly toast them on the griddle and pull off, and start preparing the assembly.
11. Stack the patties per your desire and add them to your assembled burger, and enjoy with a savoring bite to your burger. Enjoy!

Notes

For a vegan option: I would use a Beyond Burger Patti or a Shiitake Mushroom Patty.

Backyard Privilege Burger

You love Hearty Comfort Food Cuisine, but some say this won’t wow anyone.

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