Making this behemoth of a burger is a true labor of love. With 10 layers total, a good amount of prep goes into making this staple of the American Cuisine. That said, the result of your labor should end with you devouring the best burger you’ve ever made!
Start off by forming the burger. Use a circular mold to yield an almost perfect crack free even patty.
If you’re a pickle fan like myself, know that they couldn’t be easier produce. All you need is a bit of hot white wine vinegar, sugar, salt, and coriander poured over thinly sliced cucumbers.
After you’ve removed the broiled jalapenos from the oven, deseed them as best you can to avoid an overly spicy burger. A little heat goes a long way.
Blot your sizzling bacon on a paper towel to remove excess grease.
Sauté some sliced onions…
…and thinly cut an avocado into a few slices.
Creating an assembly line like this with will make the construction of this colossal burger quick and efficient.
Season your patty with salt and pepper and place it in a sauté pan on high heat.
Top with your favorite cheese. I enjoy swiss on my burger.
Crack one egg into a pan at low heat and slowly cook until all of the whites slightly firm and the yolk is still runny.
Flip the egg over (unless you want a sunny egg) and remove from the heat.
Spread some mayo and dijon mustard to both sides of your toasted bun and then it’s time to layer!
I like to start with the cheesy burger patty, followed by the lettuce, tomato, homemade pickles, sliced avocado, roasted jalapeño, pan-fried egg, caramelized onions, crispy bacon, then finally the top of the bun. Now it’s time to enjoy the best burger of you life!
- Ground beef (5-6 oz per patty)
- Soft buns
- Tomatoes (vine ripened)
- Butter lettuce
- White onion
- Dijon Mustard
- Weigh out 5 ounces of hamburger meat and begin to shape it into a ball. On an 8 x 8? piece of parchment paper place a 4? (match it to the size of the bun) ring mold down and press the ball of meat down and start working the meat to the edges of the mold as evenly as possible. Once the meat has completely filled the mold, flip the patty over and gently place it back into the mold again and evenly press the meat in the center and around the edges. This will yield an almost perfect crack free even patty. Refrigerate until ready to use.
- In a small pot add the white wine vinegar, sugar, salt, and coriander and bring to a simmer. Remove the pot from the heat and pour the hot pickling liquid into a small bowl with the thinly sliced cucumbers. Cover with plastic and refrigerate until ready to use.
- Turn your oven on to the “broil” setting (the highest setting) then place a few jalapeños onto a small baking tray and place under the broiler.*note: Ideally you would want to do this on a bbq. Cook the jalapeños until they turn very dark and start to blister on all sides, so make sure to flip them every 2-3 minutes or so. Once they’re done place them into a small bowl and cover with plastic for 10-15 minutes. Remove the skin and seeds and set aside until you’re ready to use them.
- Place a few strips of bacon (I like the applewood smoked kind) onto a small baking tray and place them into the oven while the jalapeños are in the broiler. This will save some time, but just be mindful that the temperature is extremely hot, so you will have to monitor the bacon closely. The bacon should take about 7-10 minutes to cook. Once they’re done, place the bacon strips onto a few paper towels in order blot some of the excess fat off. Set aside until ready to use.
- In a small sauté pan on high heat, add a little canola oil and add a few thick slices of white onion.
- Cook for 3 minutes on each side until the onion is a dark golden color on both sides. Remove from the heat and set aside until ready to use.
- Pick a few leaves of butter lettuce (try to match the size of the bun) and thinly slice a small-medium size vine-ripe tomato. Slice an avocado lengthwise into quarters. Pull the avocado apart, take the seed out, gently peel the skin away from one of the avocado quarters and thinly cut a few slices.
- Take your hamburger patty out of the fridge and season both sides with salt & pepper. Get a sauté pan on high heat and add the patty to the pan. Sear on both sides for 2-3 minutes then top with a slice of swiss cheese.
- While your hamburger patty is cooking get small teflon egg pan on low heat, add a little bit of butter and swirl it around the pan. Crack one egg into the pan and slowly cook until all of the whites slightly firm and the yolk is still runny. Flip the egg over (unless you want a sunny egg) and remove from the heat.
- Toast up your bun in the same pan that you cooked the burger then spread some mayo and dijon mustard on both sides. Place the bottom of the bun onto a place, then begin the layering! First lay down the cheesy burger patty, followed by the lettuce, tomato, homemade pickles, sliced avocado, roasted jalapeño, pan-fried egg, caramelized onions, crispy bacon, then finally the top of the bun.