The BullShit Bistro Burger
A steakhouse-worthy burger with backyard attitude. Serve with garlic-parmesan fries, sweet potato wedges, or a crisp side salad if you’re pretending to be healthy.
Ingredients :
Burger:- 1½ lbs ground chuck (80/20) or a mix of chuck & brisket if you’re fancy
- 1½ tablespoons BullShit
- 4 brioche or pretzel buns
- 4 slices aged white cheddar or smoked gouda
- Caramelized onions (see below)
- Arugula or butter lettuce
- Sliced heirloom tomato
- Garlic aioli or truffle mayo
- Optional: crispy bacon or sautéed mushrooms
Caramelized Onions:- 1 large yellow onion, thinly sliced
- 1 Tbsp butter + 1 Tbsp olive oil
- Pinch of salt
Optional: a splash of balsamic vinegar or bourbon at the end for extra flavor
Preparation:
Onions:
- Cook the sliced onions in butter and oil over medium-low heat for 25–30 minutes, stirring occasionally, until deep golden. Add balsamic or bourbon in the last 2 minutes if desired.
Burger:
- Gently mix the ground meat with BullShit. Form into 4 thick patties and press a slight dimple in the center of each.
- Cook over medium-high heat, 4–5 minutes per side for medium, adding cheese in the final minute so it gets good and melty.
- While the burgers cook, lightly toast the buns on the grill or in a skillet until golden.
- Spread aioli on the bottom bun. Add arugula, the patty, caramelized onions, tomato, and any extras (looking at you, bacon). Top it off and try not to drool.