The Surrender Burger
My husband and I adore hamburgers and we are always looking for the next great burger and I decided to start experimenting with making the next great burger and this is it!
2 pounds of ground chuck (80/20)
18 strips of hickory smoked bacon (6 for patties)
6 teaspoons of Krazy Jane’s Mixed-up Seasoning
1 cup of Miracle Whip
1 large shallot (chopped fine)
2 large garlic gloves (chopped fine)
1 tablespoon of prepared horseradish
1/3 cup of ketchup
1/4 teaspoon of Kosher Salt
1/4 teaspoon of freshly ground black pepper
1 teaspoon Sutter Home Merlot Wine
1/4 teaspoon of Old Bay Seasoning
1 teaspoon of Sugar
1 tablespoon freshly chopped flat leaf parsley
6 slices of Gruyere Cheese
6 large egg hamburger buns
1 stick of melted butter
2 large firm red tomatoes
24 small dill pickles
6 red lettuce leaves
1 tablespoon olive oil
To make sauce: mix together in a medium bowl miracle whip, shallot, garlic, prepared horseradish, ketchup, kosher salt, black pepper, wine, old bay seasoning, sugar, and parsley.
Cook 12 strips of bacon in a fire proof skillet on grill until brown. Drain greese on paper towels.
Patties: Chop 6 strips of raw bacon and place into a large mixing bowl with ground chuck. Gently incorporate bacon into ground chuck and form six patties. Season each patty with 1 teaspoon of Krazy Jane’s Seasoning. Put the Olive oil on a paper towel and rub down the grill to prevent sticking. Cook patties on medium high heat (gas grill) 5 minutes on the first side, flip burger and cook for 5 additional minutes. Add cheese for the last 30 seconds. Burger should be medium.
Slice 6 thick slices of tomatoes and set aside. Brush each side of the hamburger buns with the melted butter and lightly toast the buns on the grill.
To assemble burgers: Take the bottom toasted bun and generously spread sauce, add 1 red lettuce leaf, add the hamburger patty, add bacon, add tomato, add 4 pickles, genrously spread more sauce on top bun and top burger.