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Carla Hall's Burger

Burger Carla Hall
Cheddar Burgers on Brioche
skill level
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Topped with vine ripened tomatoes and crisp romaine, this tender burger is elevated by fresh topping ingredients.
  • 6 6-ounce Patties
  • 6 Brioche Buns (toasted)
  • 6 slices Aged Cheddar Cheese
  • 2 Vine Ripened Tomatoes (1/2-inch slices)
  • 6 Romaine Leaves (torn)
  • 1/2 Red Onion (thinly sliced into rings)
  • 1/3 cup Dill Pickle Chips
  • 1/4 cup Mayonnaise
  • 1/4 cup Mustard
  • Olive Oil
  • Salt and Pepper
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Heat a griddle over medium-high heat.
  • 2
    6 6-ounce Patties
    Salt and Pepper
    Season the patties with salt and pepper.
  • 3
    Olive Oil 
    6 slices Aged Cheddar Cheese
    Drizzle the griddle with olive oil and place patties on to cook. Cook 3 to 4 minutes on one side until dark brown, then flip. Cook on the other side for another 3 minutes or until desired doneness. Place cheese on the patties and cover with a lid to help with the melting during the last minute of cooking. Remove patties and set aside.
  • 4
    1/4 cup Mustard 
    1/4 cup Mayonnaise
    6 Brioche Buns (toasted) 
    Mix together the mustard and mayo. Using the bottom half of the bun, smear with the mayonnaise mixture. Flip the burger over so the cheese is facing down (touching the mayonnaise mixture).
  • 5
    1/3 cup Dill Pickle Chips 
    1/2 Red Onion (thinly sliced into rings) 
    2 Vine Ripened Tomatoes (1/2-inch slices) 
    6 Romaine Leaves (torn)
    Add the pickle chips, onion slices, tomato and lettuce. Smear the top with more mayonnaise mixture and then press the top down on to the burger. Enjoy.

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