Roll the burger into 226 g balls. Hand patty out into a 11.5 cm circle. Place in a storage container between parchment paper layers. Cover, label, date and refrigerate until needed.
To prepare à la carte:
1. Season the burger patty with salt and pepper. Place on a heated flat griddle or char-grill. Cook on both sides to desired doneness.
2. Place 1 tsp of canola oil in a heated, nonstick egg pan. Break the egg into the pan. Cook sunny-side up to desired doneness. Place a brioche bun under a salamander, sliced-side up. Toast until golden-brown.
3. Spread 1 Tbsp of roasted garlic mayonnaise on the toasted side of the bottom half of the bun. Place the hash brown on top of the mayonnaise. Criss-cross 2 bacon slices on top of the hash brown.
4. Place the burger on top of the bacon. Place 2 slices of cheddar cheese on top of the burger. Place under a heated salamander to melt the cheese. Place 2 slices of Herbes de Provence tomatoes and the egg on top of the burger. Sprinkle the coarse black pepper and paprika on top of the egg. Lean the top of the bun against the burger.
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