CookTeaser

Divide 12 ounces of Sirloin & Chuck Steak in half. The following ingredients were added to each half. Grated Cheddar Cheese, Crumbled Bacon, Seasoned Salt, Black Pepper & a dash of Olive Oil. To the other 6 ounces, Portobello Mushroom, Finely diced Red Onion, Kosher Salt & Black Pepper & a dash of Olive Oil. I
Lightly mix them into shape, careful not to compact them, if so they’ll arrive at the table looking like hockey pucks & tasting like I don’t know what. Awaiting their turn on the dining table was Mayonnaise, Horseradish Mustard, Sliced Red Onion, Dill Pickle spears, sliced Tomato & Chili Sauce.

Though gussied up, they were still simply 3 ounce Burgers on slider buns.

INGREDIENTS

The instructions in A CookTale describes the preparation procedure.

METHOD

1. Separate 12 ounces of Sirloin & Chuck into 6 ounces each.
2. Handle the next six ingredients as instructed.
3. Divide the ingredients evenly into the meat.
4. Form the patties, place on a cookie sheet & refrigerate until ready to pan grill.
5. Assemble the condiments in separate bowls.
6. Heat a cast iron grill pan to smoking, form the patties & grill for 1-1/2 minutes per side for rare. 2 minutes per side for med rare. Beyond that—-
7. Ad to the slider buns & embellish