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: