A.1. "El Toro" Burger Recipe

By Wade Fortin

  • Prep Time
    45 min
  • Cook Time
    25 min
  • Serving Size


  • 5 tbsp unsalted butter
  • 4 ½ tsp dried porcini powder
  • 1 ½ tbsp fresh minced garlic
  • 2 ½ lbs freshly ground ribeye steak
  • 1 ¼ lbs fresh ground chuck
  • 5 slices Chihuahua cheese
  • 1 toasted Brioche bun
  • 20 bread and butter pickle chips
  • 10 slices thick cut bacon
  • 1 ¼ cups agave butter
  • 2 ½ cups of medium yellow onions
  • 2 ½ cups A/P flour
  • 5 tbsp corn starch
  • 1 ½ cup of baking soda
  • 3 tbsp seasoned salt
  • ½ cup A.1. steak sauce
  • 2 g peanut oil
  • 10 cups Port wine
  • 3 tbsp prepared horseradish
  • 6 tsp sour cream
  • 10 tsp sliced chives
  • 5 tsp mayo


  1. In a food processor, combine garlic, butter, porcini powder. Puree until well incorporated.
  2. Place on a sheet of plastic and roll into a small flat disc. Chill in freezer.
  3. In a large mixing bowl, combine meats and mix with a ring mold to create patties.
  4. Form a small divot in the center for the compound butter, and top with additional meat to seal the butter in the center of the two patties.
  5. Refrigerate until you’re ready to grill. Grill pre-season patties on high heat, then gently place stuffed patties. Melt cheese on burger and hold aside for the build.
  6. On a sheet tray lay out your thick cut bacon, cook until almost crisp.
  7. Drizzle agave over the bacon and return to the oven to finish the candied bacon slices.
  8. Marinate onions with wet ingredients for 1 hour. Combine dry ingredients.
  9. In a separate bowl, allow onions to drain to remove any excess liquid.
  10. Toss the onions in the dry mix and allow to evenly coat. Shake off excess flour and add to the fryer at 350 degrees until golden brown and crisp.
  11. Reduce Port wine by half or until thickened, remove from heat, and chill.
  12. In a bowl combine horseradish, A.1., sour cream, and chives, mix well, reserve for the build.
  13. On the bottom toasted bun, layer the following: cheeseburger, bacon, pickles and fried onions.
  14. Drizzle the port reduction over and place the top bun on top of the onions that have been smeared with horseradish aioli.

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