Chef Marcus Meachum lets us in on his secrets to making what many contest is the best. burger. ever.
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Quick special sauce:
1/4 cup each of mayo, yellow mustard, maple and ketchup
Zest and juice of one small orange and lime
¼ cup pickled jalapeño
A splash of sherry vinegar
2 lb ground boneless chuck
1 lb ground sirloin
½ lb ground bacon
1 tsp each onion powder, garlic powder, dried thyme
2 Tbsp dried shitake powder
¼ c Worcestershire sauce
In a bowl, combine all ingredients for sauce. Set aside until ready to assemble.
In a separate bowl, combine meat and then fold in spices, shitake powder and Worcestershire sauce. Divide into thin patties.
Cook patties over medium-high heat in a cast iron skillet or griddle top. Layer 2 patties with a slice of cheese between them.
Top with shaved onion and bread and butter pickles. Serve on a potato roll burger.
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