Ingredients
- 1 pound of ground 93% beef
- 1 pound ground pork
- 12 round crackers (Ritz equivalent)
- 2 ounces of milk
- 6 ounces of gruyere
- 6 ounces of swiss/Emmenthaler
- 2 garlic cloves
- 2 red bell peppers
- Nutmeg
- Salt
Instructions
- Slice cheese about 1/8″ thick, slice garlic paper thin, roast red peppers, peel, and set aside.
- Crush crackers, mix with milk, pork, and beef.
- Make 6 patties 5/8″ thick and grill to internal temperature of 135,
- add a pinch of kosher salt to each side,
- and remove from heat.
- Place griddle on grill and put 6 slices of gruyere on it to fry.
- Evenly distribute the garlic slices and sprinkle a pinch of nutmeg on each slice.
- Cover gruyere slices with swiss/Emmenthaler and a top bun.
- As cheese fries, it will melt into the bun and get crispy on the bottom.
- Don’t over crisp, just enough to have it release easily and not turn too dark brown.
- It should be a bit flexible.
- Start building burgers from the bottom up.
- Bottom bun, patty, 1/3 of a roasted peeled red pepper, then cheese and top bun combo.
- This burger NEEDS wine to the point it could be dipped in chardonnay or pinot gris before every bite.