It’s summertime and grilling season (well for me it’s all year long) and we have company in town. Rhone’s friend Andrzej is up from California and I invited my good friend Glenn over for #hadburgers. Heirloom tomatoes are in season and they are by far one of my favorite foods. For HadBurgerV I used a purple Cherokee as I love the flavors and colors. Also, some live butter lettuce was also used as well as Nueskie’s thick-cut bacon and Salumi’s finocchio salume.

Ingredients

Kobe ground beef

Brioche buns

White cheddar cheese

Nueskes thick-cut bacon

Salume finocchio salame

Purple Cherokee heirloom tomatoes

Butter lettuce

Clausen dill pickle slices

Grilled Walla Walla sweet onion

Preparation

Mix the ground beef in a large stainless steel bowl adding capers, dijon mustard, Worcestershire sauce, 2 egg yolks, salt, and pepper. Mix thoroughly by hand and form into 8oz patties.

Bake the bacon in the oven and dry with paper towels

Prep all other condiments and ingredients

Grill the onions first as they take longer to cook, add salume in stacks of 6 slices, and burgers to grill – cook the patties to medium rare

Assemble the burgers per photos