NO AKA Here! It came. It stacked. It conquered! Another Tsunami is rolling ashore and brother it has no worries. The only thing better then eating food is sharing it. I have no regrets tempting you with this messy stack as long as you bring an appetite and a napkin.
A long day at the beach capped by a meal to bring it on home. Assembly required utensils optional. Double Chili Cheese Polish Sausage supporting a Santa Fe Style Cheese Burger is a rouge wave on the loose. You'll either ride it or get out of the way but there is no stopping it.
9 to 10 each ounces Lean Ground Beef
2 each 1/4 pound Farmer John Polish Sausage
4 each ounces Straight Kick'N Beef Chili
4 each sliced Sargento Cheddar Cheese
3 each Sara Lee White Burger Rolls (Cheezzy Parmesan Bread style)
3 each ounces Pacifica Style Pico de Gallo
3 each ounces Holy Guacamole Mash Pit
2 ounces Sautéed Sweety White Onion
2 each raw slices Sweet Red Onion
2 each thick slices Steakhouse Tomato
1 each ounce shredded Iceberg Lettuce
1/4 each ounce leaf Iceberg Lettuce
Salt and Pepper to Taste
Wash your hands with medium hot water and soap. Preheat oven at 475 degrees for 15 minutes. Shape 9 to 10 each ounces Lean Ground Beef into a burger patty approximately 5 inches across. In a medium skillet on medium high heat sear burger patty 90 seconds on each side. Place on a baking pan with rack place in oven for 5 minutes to cook medium rare to medium. Remove from oven and set aside. Take 2 each 1/4 pound Farmer John Polish Sausage cut double butterfly style to open flat and grill on each side for 2 to 3 minutes or until desired doneness. Set aside on plate. On a sheet pan bake 3 each Sara Lee White Burger Roll slices Cheezzy Parmesan Bread style. Place cooked burger patty and 2 each cooked Farmer John Polish Sausage on baking pan place 2 each sliced Sargento Cheddar Cheese on meat. Place in oven for 3 minutes or until cheese is melted. Turn off oven and remove meat to set aside. On the bottom burger roll slice add 1 each ounce shredded Iceberg Lettuce. Place 2 each raw slices Sweet Red Onion on top shredded lettuce. Add 2 each thick slices Steakhouse Tomato on top raw onion slices. Double stack the cheese polish sausage on to the tomato slices. Top with 4 ounces warmed up Straight Kick'N Beef Chili. Place 2 ounces Sautéed Sweety White Onion on the chili and top with bottom slice burger roll. On the burger roll place 1/4 each ounce leaf Iceberg Lettuce. On the lettuce top with 3 each ounces Pacifica Style Pico de Gallo. Place the cheese burger patty on top of the pico de gallo. Finish the Stack with 3 each ounces Holy Guacamole Mash Pit and the top bun.
Prep Time: 40 minutes
Cook Time: 20 minutes
Servings: 2 to 6 portions
NOTE: Plan on making the Straight Kick'N Beef Chili, Cheezzy Parmesan Bread, Pacifica Style Pico de Gallo and Holy Guacamole Mash Pit ahead of time for best results.
Don't have a BBQ available? No worries. This pan searing oven finishing method is the trick. This way there is no smoking greasy mess to deal with. If you need to make 2 to 10 burgers this is the way to go.
Check out the Double Butterfly cutting method to create burger bun size dogs and sausages. Don't forget the added goodness of Farmer John Sausages producer of the world famous Dodger Dog.
Rack em up! Bake to finish burgers is an under appreciated way to cook. What you going to do fire up the BBQ for a couple patties?
Love fresh Pico and Guac! Sautéed Sweety White Onions forget about it! Whipping up a batch of my Straight Kick'N Beef Chili is easy money.
Each on their own makes a great eat. Combined and we're talking Tsunami. I suggest you make it fresh to impress.
Napkin required satisfaction guaranteed. Bring the beach home with you when you attempt to ride this wave.
Here's the way we rolled up on these bad boys. Cooked an extra burger roll top and made two sandwiches to share. Throw a couple colds ones into the mix to watch the sunset fat and happy.
Good Dad Bad Man Food For Thought...
Holy Gaucamole Mash Pit
Pacifica Style Pico de Gallo
Straight Kick'N Beef Chili
Cheezzy Parmesan Bread