Ground Choice Sirloin Burger
- 2 lbs. Harris Ranch Choice Ground Sirloin 80/20
- 4 each whole wheat buns
- 8 pcs. hickory smoked bacon
- 8 ea. romaine lettuce leaves from the heart
- 4 slices red onion thin
- 4 ea. Parmesan cheese wafers recipe to follow
- 8 oz. Caesar mayonnaise recipe to follow
- Kosher salt
- fresh ground pepper
- 3/4 cup Parmesan cheese grated
- 1 tsp. flour all purpose
- 1/2 cup mayonnaise
- 1 tbsp. Dijon mustard
- 1 tsp. garlic fresh, chopped
- 1 tbsp. lemon juice fresh
- 2 tsp. anchovy paste
- 2 drops Worcestershire sauce
- 5 each black peppercorns
- 1/4 cup Parmesan cheese
- 1 pinch cayenne pepper
Shape the meat mixture into four 8 oz. patties and chill for 4 hours.
Prepare the grill, rub oil on to the grate to prevent the meat from sticking. Season the burgers with kosher salt and freshly ground pepper, place on to the grill. Cook for approximately 6 minutes each side, just flipping the burgers once.
Toast the hamburger buns, place the burgers onto the bottom buns, top with bacon, romaine lettuce, and spoon caesar mayonnaise on to the lettuce, add red onion and parmesan crisp, place the bun on top. Serve with your favorite sides. Yields 4 servings.
Tips: Pre-make your hamburger patties ahead and refrigerate so the fat can set up again.
Use 80/20 choice sirloin (80% beef, 20% fat), this will make a juicy burger.
Just flip your burgers once will cooking, and never press down on the burgers, you loose to much juice.
Parmesan Wafers Preparation:
Preheat oven to 350 degrees. Combine all ingredients in a bowl. Divide into four equal amounts onto a greased sheet pan (leave space in between piles). Place into the oven for 15 minutes until lightly golden brown. Remove from the heat, cool down and store in an airtight container. Yields 4.
Caesar Mayonnaise Preparation:
Combine the first seven ingredients in a food processer. After the peppercorns have been crushed, remove and place in a bowl, add parmesan cheese and cayenne pepper. Refrigerate in an airtight container. Yields 8 oz.