Rhone’s Grandmother Barbara was wanting one of my famous HadBurgers since I first started making them. She and her husband, my favorite former Father-In-Law Dr. Jerry Sullivan were departing in a few days to Luxembourg to embark on a trip to facilitate dual citizenship for her and her descendants, including Rhone. Soon Rhone will also be a Luxembourger in addition to an American. Barbara only had a couple of days prior to her trip and Rhone would be heading to Hawaii with me and then back to California for school. She had been dropping some hints to Rhone that she wanted to come over, however, Rhone was not exactly catching her drift so to say, so I invited her and Jerry over on the spot so we would not miss the opportunity to host HadBurger VI! For this version of The HadBurger, I opted for 5 layers of meat – as I was prepping, somehow Spam came up in the conversation, and Rhone mentioned he had never eaten it, and magically I had a COVID can in the pantry – grilled Spam would be added to the meat stack! This beast was so big, we could not fit the avocado on the tower without it resembling the outcome of a high-stakes Jenga game. People often inquire how we eat these things – I provide a steak knife and fork for all guests, but I like to do my best and eat it one bite at a time with my hands. It’s more nibbling around the edges as HadBurger VI was about 8 inches tall!
Ingredients
Wagyu ground beef
Nueskes Bacon
Grilled prosciutto
Grilled Adell’s chicken apple sausage
Grilled Spam
Grilled Walla Walla sweet onion
Yellow heirloom tomatoes
Butter lettuce
Avocado slices
Clausen’s pickles
Homemade counter pickled red onion
White cheddar cheese slices
Toasted brioche buns
Veg toppings
Assembling the components of the meat stack
Pork based layers
The cooking of the meat layers
Assembling the stack
