Lunchbreak: Burger Boss chef Anthony Gambino makes 8am burger

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Burger Boss
7512 W. North Ave
Elmwood Park
(708) 452-7288

8am Burger

Brioche style burger bun
1/3 pound  ground chuck 80/20 fat to lean ratio
cage free egg, fried over medium
applewood smoked bacon
classic burger sauce
American cheese slices
tomato slices
iceburg lettuce leaves
sea salt and freshly ground black pepper

Form ground chuck into 1/3 lb patties about 5 inches in diameter and about 1/2 inch thick.  Dimple the middle to make it slightly thinner than the rest of the patty.  This will help to keep the patty from turning into a ball as it cooks. Pre-heat the grill to medium high heat and clean grate or, if using a flat top griddle, heat to 375 degrees. Season the patties liberally with sea salt and pepper.  Oil the grill grate with a small clean towel and place the patties on the grill.  Cook for about 4 minutes and flip. Do not press on the patties, this will just cause extra moisture to leave the meat and will also cause flair ups on the grill. Another 4 minutes should render a medium doneness.  Move the patties to a cooler part of the grill, place cheese slices on the patties and cover the grill for about a minute just to melt cheese.  Remove the patties from the grill and place on a clean plate tented with foil to rest while building the buns. Place buns on grill to toast. When buns are toasted, remove to plates. Apply a Tablespoon of classic burger sauce to the bottom bun and a Tablespoon of ketchup to the top bun.  Place the patty with melted American cheese on the bottom bun, top with two strips of applewood smoked bacon, the fried egg, tomato slices, lettuce and the top bun.

Classic Burger Sauce

1/2 cup mayo
2 Tablespoons ketchup
1 Tablespoon yellow mustard
1 Tablespoon sweet relish
1 Tablespoon Worcestershire sauce
1/2 teaspoon tobasco

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