Note: Use parchment paper for patties once formed. That will make it easier to work with during the process.
Combine below ingredients in a large bowl, but don’t over mix:
1 lb local meat market 80/20 hamburger meat
Whites from 2 eggs
1 TBS American Mustard
1/2 tsps Worcester
1/4 tsps salt
1/2 tsps pepper
1 garlic clove (pressed)
3/4 of a small sweet onion, grated
1/4 teaspoon of Johnnys seasoning salt (or seasoning salt you can get in your area)
Form into 5 patties to fit buns you’re working with. 1/2” thick by 5” diameter roughly.
Butter a good local bun with hand rolled butter that’s at room temp, butter on both sides.
Make top sauce: Duke’s Mayo and Heinz Ketchup with minced onions mixed in. Coloring should look like light salmon color, you want more mayo than ketchup here.
Lacquer grill surface with EVOO prior to roasting burgers or toasting buns.
Cook burgers 3-4 mins a side on low with a spread of Dijon mustard on each side while grilling (squirt a Z motion on the patty and equally spread to coat entire patty).
Toast your buns while burgers cook. EVOO should mix with butter to allow longer proper crisping without burning buns. If they go quick, you aren’t doing it right.
Place a slice of American cheese on each patty. Squirt small amount of water around each patty and cover with lid, cook 1 additional minute.
Plate:
Spread top sauce on top half of bun then place artisan lettuce on top bun.
Bottom bun as is, add Burger, chopped dill pickle, bacon. Place top half of bun on.
Crush it and proceed to go operate a chainsaw.
Post Consumption Review:
Turns out you now know what it’s like for an elk to eat a salt block. You may want to dial down the salt on this a bit but there’s something working here, just don’t have it dialed in yet.
Living the Dream 