Where’s The Burger? Burger

Ingredients

• 2 Pounds fresh ground sirloin
• 2 Teaspoon smoky flaked salt (or regular)
• 2 Teaspoon fresh ground pepper
• 1 Pound baby spinach
• 7 Tablespoons butter
• 2 Yellow onions, julienned
• 1 Red Pepper, julienned
• 1 Green Pepper, julienned
• 1 Pound cooked and shredded bacon (store bought or pre-prepared)
• 2 Pounds medium cremini mushrooms, sliced
• 1 Cup Chardonnay
• 1 Can condensed cream of mushroom soup (only need 1/2 of this can)
• 1 Pound fire roasted whole green chiles (canned ok, fresh better)
• 6 slices of sharp cheddar cheese
• 6 Slices of ham (Applewood smoked, or any quality deli)
• 6 Slices of swiss cheese
• 6 Large eggs
• 6 Tablespoons of garlic mayonnaise (or regular)
• 6 Brioche buns

Instructions

• Patties:
• 1. Divide the ground sirloin into 6 equal portions and gently form into 5″ patties
• 2. Sprinkle 1 Tablespoon pepper equally over the patties and flip
• 3. Cover burgers and set aside at room temperature for 20-30 minutes prior to grilling
• 4. Just prior to putting on the grill sprinkle 1 Tablespoon of salt equally over the patties
• Spinach:
• 1. In a preheated (medium heat) skillet add 1 Tablespoon of butter
• 2. Place the spinach into pan and toss with 1/2 teaspoon each of salt and pepper
• 3. Cook to slightly wilted and place into a covered bowl for later use.
• Save pan for next step
• Sautee onions and peppers:
• 1. In the spinach pan (on medium heat) place 2 Tablespoons of butter
• 2. Add in the onions and peppers, 1/2 teaspoon each of salt and pepper
• 3. Sautee for 10+ minutes to the point of starting to carnalize
• 4. Set aside for later use
• Bacon (best to have prepared prior, or use purchased)
• 1. Preheat oven 400 degrees (can use grill preheated to 400 degrees)
• 2. Place a rack onto a sheet pan, space out bacon and cook for 20 minutes or until crisp.
• Once cooked place bacon in between paper towels to absorb excess oil.
• 3. Place bacon into food processor (or blender) and pulse chop until shredded
• 4. Set aside for later use
• Mushrooms:
• 1. In the onions and peppers pan (on high heat) place 3 Tablespoons of butter
• 2. Add in the sliced mushrooms and actively stir for 5 minutes
• 3. Add in the Chardonnay and keep stirring
• 4. Add in the mushroom soup and stir in until well mixed
• 5. Set aside for later use
• Ham:
• 1. Once the grill is pre-heated (see below) lightly grill 6 slices of ham for 1 min
• 2. Place the ham onto a sheet pan for later assembly
• Cooking & Assembly:
• 1. Turn gas grill onto high for 5+ minutes
• 2. Adjust grill to medium and wipe with olive oil
• 3. Place 6 burgers (salt side down) on the grill and cook for 4-5 minutes
• 4. Flip burgers and evenly spread bacon over the burgers
• 5. Place 1 (or more) whole chiles over bacon and top with cheddar cheese
• 6. Close grill cover and continue cooking for 4-5 minutes, cook to 145-150 degree internal temperature for medium as there is some more cooking to come.
• 7. Remove burgers and loosely cover while preparing for final burger assembly
• 8. To build each burger using, a sheet pan, evenly space six slices of ham onto the pan and top each with equal portions of the prepared spinach, a slice of swiss and then top with equally divide
• prepared onion/peppers.
• 9. Then place the burgers which are covered with the bacon, chilis and cheddar cheese onto the ham, spinach, swiss, onion/pepper stacks
• 10. Place the sheet pan back into a covered grill on low heat to keep warm for final prep.
• Eggs (sunny side up, easy):
• 1. In a clean skillet over medium heat, melt 1 Tablespoon of butter and place 6 eggs in, cover (glass cover if available) and cook through so the whites are firm but yolks are still loose. About 5 minutes.
• 2. Take off heat and uncover until final assembly
• Final assembly:
• 1. Evenly spread the mayonnaise to the insides of the buns and grill for 1-2 minutes (low/medium heat)
• 2. Plate bun bottoms then top with the burger stack which has been assembled on the sheet pan
• 3. Smother each stack with equal portions of the mushroom mixture, to mostly hide the burger
• 4. Top each with a sunny side up egg and finish with the with the upper bun
• 5. Serve with a fork, enjoy