The Natural State Smash Burger

Instructions

Toasted buns:

– St.Pierre Brioche bun

– 1 tablespoon Members Mark unsalted butter.

Heat pan on medium heat, add butter and toast buns for 2-3 minutes on each side.

Burger sauce:

In a mixing bowl, combine:

– 3 cups members mark mayonnaise

– 1 cup members mark ketchup

– 1 1/2 teaspoon members mark granulated garlic

– 1 teaspoon members mark onion powder

– 1 teaspoon members mark salt

– 1 teaspoon members mark black pepper

– 1 teaspoon paprika

In a blender, blend the following ingredients:

– 2 oz worchestershire sauce

– 2 oz dill pickle juice

– 10 pickles slices

Blend until smooth. Add blended mixture to the bowl ingredients and combine. Adjust seasoning if needed.

Bacon cherry chipotle spread:

-1 1/2 pounds local Smoking Goose bacon, diced

-1/2 small yellow onion, diced

-1 garlic clove, minced

– 3oz cherries in balsamic vinegar

– 2 tsp of chipotles in adobo sauce

– 1 teaspoon members mark brown sugar (optional)

– 2 tablespoons members mark unsalted butter

– salt and pepper to taste

(Optional: blending or putting mixture in a food processor can help with a more jam-like consistency.)

Cook bacon on medium/high heat. Once done, set bacon aside and drain excess fat. Add butter, onions, garlic and chipotle in adobo and cook for 2-4 minutes on medium heat. Add cherries with vinegar, brown sugar and seasonings and simmer for 10-15 minutes.

To assemble the burger:

On the St. Pierre Brioche Bun, spread the Mellow Moose burger sauce. Then layer dill pickle slices, and place the grilled smashed patty and top with mild cheddar cheese. Top with Sautéed onions, bacon cherry chipotle spread, and more Mellow Moose burger sauce.