Preparation

1. Season ground beef with 1 teaspoon of Worcestershire sauce and micro plane 3 cloves of garlic. Combine with your hands and form into a patty. (Form bigger than you think because it’ll shrink when you cook it). Set Aside
2. In two separate sauté pans, heat Canola oil on high heat. Once the pans are smoking hot, add onions with a sprig of thyme to one and mushrooms to the other
3. Once the onions and mushrooms are heated, turn the heat way down to cook “low and slow,” this will caramelize the onions and mushrooms instead of burning them
4. Deglaze both pans with Sherry Wine
5. Continue to add chicken stock throughout caramelization to deglaze pans
6. Season burger patties with salt
7. Sear the patties on the grill or grill pan. Once you have the nice marks on the meat, place a piece of Taleggio cheese on each one and finish cooking in the oven at 350. Be careful not to overcook the meat
8. In a bowl mix 3 Tablespoons of Sour Cream Powder, 1 Tablespoon of Onion Powder, ½ Tablespoon of Garlic Powder and Chopped Dill together
9. Toss the potato slices into the fryer at 350. Once browned and crispy, remove and place on tray with paper towel to absorb oil. Then toss the potatoes in salt & Sour Cream & onion Mixture
10. Halve the pretzel buns and place center down on grill/grill pan to get them toasted
11. Assemble Burger – place the burger on the bottom pretzel bun, top with caramelized onions and mushrooms (add mustard and/or mayo to taste on buns). Enjoy!