Ingredients
2 lbs chuck, fresh ground or store bought
4 thick slices whole moisture mozzarella cheese
Salt and pepper
Burger buns
Arugula
Heirloom Tomato’s, sliced
Pickled onions
Sweet and spicy sauce
1. Cut chuck into smaller pieces then grind on the larger setting (If you don’t have a grinder just use 2lbs store bought)
2. Cream ground beef together to form 8 patties
3. Season the inside with salt and pepper add in your mozzarella slices, place another patty on top and pinch the edges together making sure to create a tight seal.
4. Season the outside then grill your patties on both sides, you know its cooked once you start to see a little cheese ooze out
5. Take this time to also toast your buns.
6. For the build, top with arugula, heirloom tomatoes, cheese stuffed burger, pickled onions and some sweet and spicy sauce
Pickled Red Onions
1. Thinly slice 1 red onion, place in a jar.
2. To a small pot add, bring water, vinegar , sugar and salt to a simmer.
3. Once sugar and salt has dissolved pour over the onions.
4. Keep on the counter until it has reach room temperature then refrigerate after one week.
Ingredients
2 lbs chuck, fresh ground or store bought
4 thick slices whole moisture mozzarella cheese
Salt and pepper
Burger buns
Arugula
Heirloom Tomato’s, sliced
Pickled onions
Sweet and spicy sauce
1. Cut chuck into smaller pieces then grind on the larger setting (If you don’t have a grinder just use 2lbs store bought)
2. Cream ground beef together to form 8 patties
3. Season the inside with salt and pepper add in your mozzarella slices, place another patty on top and pinch the edges together making sure to create a tight seal.
4. Season the outside then grill your patties on both sides, you know its cooked once you start to see a little cheese ooze out
5. Take this time to also toast your buns.
6. For the build, top with arugula, heirloom tomatoes, cheese stuffed burger, pickled onions and some sweet and spicy sauce
Pickled Red Onions
1. Thinly slice 1 red onion, place in a jar.
2. To a small pot add, bring water, vinegar , sugar and salt to a simmer.
3. Once sugar and salt has dissolved pour over the onions.
4. Keep on the counter until it has reach room temperature then refrigerate after one week.