The Tailgate Supreme
Our classic iteration of the double bacon cheeseburger is not for the faint of heart and is beloved on game day. The smoky flavor of bacon, paired with sweet caramelized onions, salty kosher pickles, sharp white cheddar cheese, and of course, 20% lean coarsely ground sirloin steak…it’s more American than good ol’ apple pie.
2 strips of bacon
4 kosher dill pickles
2 slices of white cheddar
2 oz caramelized onions
8 oz coarsely ground sirloin steak (formed into 2 patties)
1 buttered and toasted brioche bun
Mayo (for the insides of the bun)
Sear one side of the burger patties.
Flip, top each patty with a slice of cheese, and sear the other side of the patty.
While the patties are cooking, cook the bacon and onions together in a skillet.
To build the burger, start by smearing some mayo on the insides of the bun.
Then place both burger patties on the bottom bun, top with the bacon and onions, and then the dill pickle slices.
For the Onions: To turn raw onions into caramelized onions, slice an onion into thin rounds and then add the slices into a skillet with 3 oz of butter. Cover and cook over low heat for 1 hour.