The Big CHEESEBurger
Ingredients
7 oz New Bridge 1 Year Aged Sharp Cheddar, sliced
2 lb ground chuck 80/20 - 8 (4 oz patties)
4 brioche buns
12 Angry Cukes (or substitute sweet and spicy pickle slices), 3 slices per skewer
8 oz unsalted butter, sliced
8 oz onions, chopped
1 cup mayonnaise
1 roasted red tomato, purée
2 oz black truffle zest
4 oz frisée lettuce
Directions
In a food processor, blend the roasted red tomato, black truffle zest, and mayonnaise until smooth. Season to taste and set aside.
Preheat a flattop to medium-high heat. Melt butter on the surface and toast the cut sides of the brioche buns until golden brown. Set aside.
Season each patty with salt and pepper. Cook on the buttered flattop for about 3 minutes per side, or until medium doneness. Add 1 ounce slice of New Bridge 1 Year Aged Sharp Cheddar to each patty, cover, and allow the cheese to melt.
Place the onions on the bottom bun and stack two cheese-topped patties over the onions.
Spread the truffle and roasted tomato aioli on the top bun, then add 1 ounce of frisée lettuce.
Place the top bun on the patties and secure it with a skewer threaded with pickles.
Serve immediately and enjoy!
SERVES 4