The Wild West Burger

Instructions

Make the BBQ Sauce

1.Combine Ingredients: In a saucepan, combine the coffee grounds, ketchup, root beer, Worcestershire sauce, and brown sugar. Stir to mix well.

2.Simmer the Sauce: Place the saucepan over medium heat and bring the mixture to a simmer. Stir occasionally to prevent burning and to help dissolve the sugar.

3.Cook the Sauce: Let the sauce simmer for 15-20 minutes, or until it thickens and the flavors marry together. Taste and adjust seasoning if needed (add more sugar for sweetness or ketchup for acidity).

4.Finish and Set Aside: Once thickened and well combined, remove the sauce from the heat and set aside.

Make the Garlic Horseradish Aioli

1.Combine the Ingredients: In a medium bowl, mix together the mayonnaise, lemon juice, horseradish, and minced garlic.

2.blend: with immersion blender, blend all ingredients until smooth and fully combined. Taste and adjust the seasoning to your preference—more horseradish for extra twan, or more garlic for added depth.

3.Chill (Optional): Let the aioli sit in the fridge for at least 30 minutes to allow the flavors to marry.

Prepare the Onion Tanglers:

1.Slice the Onions: Peel the onions and half them, slice  (1/4 to 1/2 inch thick). Separate the onion slices into individual pieces to create the tangler effect—smaller, uneven strands.

2.Set Up the Breading Station:

• Dry Flour Mix: In a shallow dish, combine 4 cups flour, 1/2 cup salt, 1/4 cup black pepper, and 1/4 cup garlic powder.
• Batter: In a separate bowl, whisk together 3 cups water, 4 cups flour, 1/2 cup salt, 1/4 cup black pepper, and 1/4 cup garlic powder until smooth.

3.Coat the Onion Tanglers:

• Toss a handful of onion pieces into the dry flour mix, ensuring they are evenly coated, then dip them into the batter to coat.
• For extra crunch, return the battered onion tanglers back into the dry flour mix for a second coating. Shake off any excess flour.

4.Fry the Onion Tanglers:

• Heat soy oil in a deep frying pan or pot to 350°F (175°C).
• Fry the onion tanglers in batches for 2-3 minutes or until golden brown and crispy. Stir occasionally to ensure they don’t stick together.
• Once crispy, remove the onion tanglers from the oil and drain on paper towels.

Prepare the Burger Patty:

1.Mix the Meat: In a large bowl, combine the 2.5lbs of Legend Makers Signature Blend Prime ground beef with 1.5lb 80/20 ground beef. Add 1/2 tbsp salt, 1/4 tbsp black pepper, and 1/4 tbsp garlic powder. Mix gently to combine

2.Portion the Patties: Divide the meat mixture into 12 1/4 lb balls, and 2 1/2 lb balls

3.Cook the Patties: Preheat your grill or a skillet over medium-high heat. Place patties into skillet and press only once for desired thickness and shape season both sides to taste with garlic, salt, and pepper, Cook the patties for about 2-5 minutes per side.

4.Add Cheese: In the last minute of cooking, place a slice of white American cheese on each patty to melt.

Cook the Bacon:

Bake the Bacon: In a sheet pan bake the Wright Brand bacon strips until crispy, about 5-10 minutes in a preheated oven at 350. Once crispy, remove them from the oven and place on paper towels to drain.

Toast the Brioche Buns:

Toast the Buns: Slice your St Pierre brioche buns in half and toast them lightly in your preheated oven (about 1-2 minutes).

Assemble the Burger:

1.Start with the Bottom Bun: Place the bottom half of the toasted brioche bun on your plate.

2.Add the Burger Patty: Top the bottom bun with the cooked beef patty, ensuring the melted cheese is on top of the patty.

3.Add Crispy Bacon: Layer 2 strips of crispy bacon on top of the melted cheese.

4.Top with Onion Tanglers: Pile a generous amount of crispy onion tanglers on top of the bacon.

5.Drizzle the Sauces: Drizzle the BBQ sauce in one direction over the onion tanglers, then drizzle the garlic horseradish aioli in the opposite direction.

6.Finish with the Top Bun: Place the top half of the toasted brioche bun on top to complete the burger.

7.Plate: after everything is built, proceed to plate your burgers and present to the judges.