By Wade Fortin
- 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
- In a food processor, combine garlic, butter, porcini powder. Puree until well incorporated.
- Place on a sheet of plastic and roll into a small flat disc. Chill in freezer.
- In a large mixing bowl, combine meats and mix with a ring mold to create patties.
- 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.
- 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.
- On a sheet tray lay out your thick cut bacon, cook until almost crisp.
- Drizzle agave over the bacon and return to the oven to finish the candied bacon slices.
- Marinate onions with wet ingredients for 1 hour. Combine dry ingredients.
- In a separate bowl, allow onions to drain to remove any excess liquid.
- 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.
- Reduce Port wine by half or until thickened, remove from heat, and chill.
- In a bowl combine horseradish, A.1., sour cream, and chives, mix well, reserve for the build.
- On the bottom toasted bun, layer the following: cheeseburger, bacon, pickles and fried onions.
- Drizzle the port reduction over and place the top bun on top of the onions that have been smeared with horseradish aioli.