West Coast Burger
course Main Dish
cuisine American
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ingredients
Ingredients
- 1 Pack Schweid & Sons Signature Series: The Chuck Brisket 5.3 oz
- 1/3 Cup Mayonnaise
- 3 TBSP Ketchup
- 1 TBSP Yellow Mustard
- 1 TBSP Hot Sauce
- 1/2 TSP Garlic Power
- 1/2 TSP Paprika
- 2 Yellow Onions (Diced)
- 2 TBSP olive oil
- 2 Cups Shredded Lettuce
- 4 Slices tomato
- 4 Potato Buns
Servings: Servings
Units:
Instructions
- In a medium pan on Medium-High heat, add Olive Oil.
- Once oil is hot, add onions. Sauté onions for 2-3 minutes then reduce heat to Medium-Low.
- Cook onions until translucent and caramelized (about 10 minutes). Stirring occasionally. Don't let onions burn. Set aside.
- Cook Burgers to order (4-5 minutes per side on high heat will usually yield Medium Rare).
- While Burgers are cooking, make sauce. Combine Mayo, Ketchup, Yellow Mustard, Hot Sauce, Garlic Powder, and Paprika in a medium bowl. Stir until combined.
- Build Your Burgers: Bottom Bun, Burger Sauce, Shredded Lettuce, Tomato Slice, Burger, Onions, Burger Sauce, Top Bun.
Recipe Notes
If you want to add cheese to this Burger, add a slice of desired cheese one to two minutes before Burgers are finished cooking (depending on type of cheese—some cheeses take longer to melt than others).
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instructions
- In a medium pan on Medium-High heat, add Olive Oil.
- Once oil is hot, add onions. Sauté onions for 2-3 minutes then reduce heat to Medium-Low.
- Cook onions until translucent and caramelized (about 10 minutes). Stirring occasionally. Don't let onions burn. Set aside.
- Cook Burgers to order (4-5 minutes per side on high heat will usually yield Medium Rare).
- While Burgers are cooking, make sauce. Combine Mayo, Ketchup, Yellow Mustard, Hot Sauce, Garlic Powder, and Paprika in a medium bowl. Stir until combined.
- Build Your Burgers: Bottom Bun, Burger Sauce, Shredded Lettuce, Tomato Slice, Burger, Onions, Burger Sauce, Top Bun.
notes
If you want to add cheese to this Burger, add a slice of desired cheese one to two minutes before Burgers are finished cooking (depending on type of cheese—some cheeses take longer to melt than others).
