Wisco Old Fashioned Burger

This burger is brilliant with its truly special Old Fashioned burger sauce. Mixing it with finely chopped iceberg lettuce works to hold it all together and is silly good!

Ingredients
1 3/4 pounds ground chuck steak 
1 tsp vomFASS Don Carlos Extra Virgin Olive Oil
1 large red onion 
2 Tbsp of vomFASS Palomino Vinegar Reserva 
1 pinch sea salt and freshly ground black pepper 
4 brioche burger buns 
2 large gherkins 
1 cup romaine lettuce, thinly sliced
4–8 slices of smoked bacon 
4 tsp yellow mustard* 
½ tsp vomFASS Chili Oil 
Viola’s Best Ever Burger Seasoning 
4 slices of Wisconsin Cheddar or Colby cheese 
4 tsp tomato ketchup

*for a gourmet upgrade substitute our Mango-Chili Mustard or BBQ Curry-Honey Mustard

Burger Sauce 
3 Tbsp mayo 
1 ½ Tbsp Balsamic & Bourbon Ketchup or tomato ketchup, if you must
1 tsp vomFASS Chili Oil 
1 tsp Worcestershire sauce 
1 Tbsp vomFASS Bourbon Old Fashioned Liqueur (available in-store)

Directions
For the best burger, go to your butcher and ask them to grind 1 3/4 lbs of chuck steak for you. This cut has a good balance of fat and flavorsome meat. However, 80/20 ground beef will work for this recipe also.

Divide it into 4 and, with wet hands, roll each piece into a ball, then press into flat patties roughly 5 inches wide and about 3/4 inch wider than your buns.

Season with Best Ever Burger Seasoning, place on an oiled plate and chill in the fridge.

Pan fry bacon and let cooked bacon drain on paper toweling, reserving the oil to use for grilling the buns. Split buns in half horizontally.

Next, finely slice the red onion, then dress in a bowl with the vinegar and a pinch of sea salt.

Finely chop the gherkins and lettuce and mix with the rest of the burger sauce ingredients in a bowl, then season to taste.

Mix the yellow mustard with the vomFASS Chili Oil.

Put your burgers onto the preheated (high) grill, pressing down on them with a slotted spatula.

After 1 minute, flip the burgers and brush the cooked side with a 1/2 teaspoon of mustard blend.

After another minute, flip onto the mustard side and brush again with another 1/2 teaspoon of mustard blend on the other side.

Cook for 1 more minute, by which point you can place some crispy bacon on top of each burger with a slice of cheese.

At the same time, dip the split buns in the bacon fat and grill until lightly golden.

To build each burger, add a quarter of the burger sauce/lettuce to the bun base, then top with a cheesy bacon burger, and a quarter of the onions.

Rub the bun top with a teaspoon of ketchup, then gently press together. As the burger rests, juices will soak into the bun, so serve right away.

Get GRRRilling

Wisco Old Fashioned Burger

BBQ'd Salad