Chop House Burger
1/2 pound fresh ground hamburger patty (we use a 77/23 blend)
pinch of kosher salt and cracked pepper
ciabatta bun
2 slices applewood-smoked bacon
2 slices cheddar cheese
1 1/2 ounces shredded iceberg lettuce
2 slices tomato
3 rings red onion
4 pickle slices
Season hamburger patty with salt and pepper on both sides. Place on charcoal grill and cook to desired temperature. While patty is grilling, butter ciabatta bun and toast on griddle. When patty is cooked to correct temperature, remove from grill and place on plate. Top with 2 slices of cheddar cheese and 2 slices of applewood-smoked bacon and place in broiler until cheese melts. Place patty on toasted ciabatta bun, top with lettuce, tomato, pickle, and onion. Serve with Parmesan Chive Fries (see recipe below).
Parmesan Chive Fries
7 ounces shoestring fries (pre-cooked weight)
1 ounce Parmesan Grana, grated
pinch of chives, finely chopped
pinch of flat-leaf parsley, finely chopped
pinch of kosher salt and cracked pepper
Fry shoestring fries in fryer until golden brown. Place in large bowl and coat with Parmesan Grana. Do this immediately after the fries come out of the fryer to ensure that the cheese sticks to the fries. Toss in the chives, parsley, and pinch of kosher salt and cracked pepper.
