For HadBurger VII I was joined by my good friends Nick Haddow, Michael Muse, and Bruce Babbit – a Cobb Crew founding member. We enjoyed several good bottles of Shafer wine over the course of the evening as I prepped and cooked under a lovely sunset and evening Sky over Puget Sound. Key components for this HadBurger are the Nueske’s Bacon – oven roasted then finished on the grill, chicken apple sausage, Salume mole salami, yellow heirloom tomatoes, avocado, grilled Walla Walla onions
Ingredients
Kobe ground beef
Brioche buns
White cheddar cheese
Nueskes thick-cut bacon
Aidells chicken apple sausage
Salume finocchio salame
Yellow heirloom tomatoes
Butter lettuce
Clausen dill pickle slices
Avocado slices
Grilled Walla Walla sweet onion
Preparation
Mix the ground beef in a large stainless steel bowl adding capers, dijon mustard, Worcestershire sauce, two 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
Prepping
Grilling
Assembling the HadBurger
