Grilling with Walter: RECIPE for Chef John Howie’s Beardslee Public House Ultimate Bacon Burger






























































Ingredients: Yield: serves 2 Yield: serves 4
• Potato Burger Bun Roll – sliced in half 2 each 4 each
• Butter 1 Tbsp. + 1 tsp. 2 Tbsp. + 2 tsp.
• 6oz Bacon 60/40 Beef/Bacon Patty 2 each 4 each
• Burger Baste – see recipe 1 Tbsp. 2 Tbsp.
• Burger Spread – see recipe 4 Tbsp. 8 Tbsp.
• Canadian Bacon – cooked to order – ¼ oz. slice 4 pieces 8 pieces
• Smoked Bacon – see recipe, cooked crisp 4 each slices 8 each slices
• Ripe Beefsteak Tomato - cored, sliced 1/4" thick 2 slices 4 slices
• Cheddar Cheese – 1oz wt.slices 2 each 4 each
• Greenleaf Lettuce  - by the leaf 2 each 4 each


When Ordered:




        Note: Cooking burger patty to 155° internally and maintaining that temperature for 12
        seconds, will ensure that if E. Coli 0157:H7 bacteria, if present, will be destroyed.





























          Burger baste Ingredients: Yield: 1 ½  cups
          • Worcestershire Sauce ¾ cup
          • Soy Sauce ¾  cup
          • Coarse Ground Black Pepper 1 Tbsp.
          • Garlic - granulated 1 Tbsp.
          • Sugar - granulated 2 tsp.


          Burger Baste Procedures:



               
















































              Burger Spread Ingredients: Yield: 2 cups Yield: 6 cups
              • Mayonnaise 1 1/3 cups 4 cups
              • ketchup 1/3 cup 1 cup
              • Mustard – yellow prepared 1 Tbsp. + 1 tsp. 4 Tbsp.
              • Dill Pickle – rough chopped ¼” 3 Tbsp. 9 Tbsp.
              • Garlic Powder ½ tsp. 1 ½ tsp.
              • Paprika ½ tsp. 1 ½ tsp.
              • Onion Yellow-Smoked – minced fine 3 Tbsp. 9 Tbsp.
              • Cayenne 1/16 tsp. 3/16 tsp.


              Burger Spread Procedures:



                  NOTE: If you don’t have a smoker you can use caramelized onion instead.

                   











                  Smoked yellow onion Ingredients: Yield: ½ cup
                  • Yellow Onion – peeled, core removed, cut 1” diced ½ cup


                  Smoked yellow onion procedure Procedures: