The Big CHEESEBurger
Ingredients
2 Lb Ground Chuck 80/20 - 8 - 4 oz patties
4 Each Brioche Bun
8 Oz Unsalted Butter - 2 oz portions
8 Oz 1 Year Aged Sharp Cheddar - 1 oz portions
8 Oz Onions - Chopped
1 Cup Mayonnaise
1 Each Roasted Red Tomato - Puree
2 Oz Black Truffle Zest
4 Oz Frisse Lettuce
12 Each Angry Cukes (or substitute pickles) - 3 chips to a skewer
Directions
In a food processor, combine the roasted red tomato, black truffle zest & mayonnaise – Blend until smooth & season as needed
Bring a flattop to a medium-high temperature
Melt the butter on the flattop and place each bun cut side down to toast – Toast until golden brown and set aside
Season each patty with salt & pepper and cook on the buttered flattop to medium – About 3 minutes on each side
Add 1 oz of cheese to each patty and cover to melt
Place the onions on the bottom bun and stack two patties on top
On the top bun add the truffle & roasted tomato aioli and 1 oz of the Frisse lettuce
Place the top bun on the bottom bun, and top with a skewer with pickles