The recipe $50,000 Burger could satisfy your American craving in around 45 minutes. One serving contains 1499 calories, 114g of protein, and 97g of fat. This recipe serves 4 and costs $7.9 per serving. Only a few people really liked this main course. 1 person has made this recipe and would make it again. A mixture of onion, salt, to assemble the burgers, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the walnuts you could follow this main course with the Pistachio Cake with Walnuts as a dessert. It is a good option if you’re following a dairy free diet. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is solid. Similar recipes include Burger Club: Award-Winning Logan County Burger Patty Melt, New York Burger Week: Pretzel Burger with Beer Cheese, and Beef Burger Recipe (elvis Burger With Salad & Gherkin).
$50,000 Burger Instructions
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
For the patties:
Combine the chuck, basil, sun-dried tomatoes, onion, garlic, and salt in a large bowl, handling as little as possible. Shape into 2 patties to fit the bun size. Loosely cover with plastic wrap and set aside.
For the fennel:
Grate 1/2 teaspoons zest from the lemons. Put the fennel rings in a medium-sized bowl (I used half a fennel bulb) and juice the lemon over half the fennel and toss to coat all the fennel rings. Add oil and season with salt. Put the fennel in a grill basket and grill, shaking the basket occasionally, until soft, 10 to 12 minutes. (I did this on the stove top) Transfer the fennel to a sheet of foil, sprinkle with the lemon zest, and wrap to keep warm.
Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm.
For the topping:
Drain off the bacon fat from the skillet, wipe out the skillet with paper towels, and set the skillet back on the grill. Add the walnuts to the skillet and toast until golden and fragrant; set aside.
Whisk the vinegar with the oil in a small bowl and season with salt, to taste. Combine the figs, arugula, and toasted walnuts in a medium bowl. Toss with just enough dressing to coat. (I like a tart vinaigrette so I use a 1:1 ratio for the oil and vinegar)
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble the burgers, place equal portions of the warm grilled fennel on each bun bottom, followed by a cheese-topped patty, 2 bacon slices, and an equal portion of the fig-arugula topping. (I would use a lot of the fig topping) Add the bun tops and serve.
Credit: Foodista.com – The Cooking Encyclopedia Everyone Can Edit