Whole Truck Burger
- 12 ounces Angus chuck ground beef
- Kosher salt and freshly ground pepper
- 12 strips bacon
- 3 sesame seed burger buns
- 3 organic free-range eggs
- 4 1/4 ounces Quebec cheese curds
- 3 leaves lettuce, for serving
- 6 slices heirloom tomato, for serving
- 9 slices dill pickle, for serving
- 15 slices jalapeno, for serving
- 6 slices red onion, for serving
- 3 teaspoons Portuguese pepper aioli or your favorite aioli, for serving
Preheat the grill to high heat.
Sprinkle the beef with salt and pepper and form into 3 patties. Grill to desired doneness.
Meanwhile, alongside the beef on the grill, cook the bacon to desired crispness and toast the buns. Fry the eggs sunny-side up on the grill, and then transfer to a plate.
When the burgers are almost done cooking, top with the cheese curds.
Top each burger patty with 1 egg, 4 strips of the bacon, 1 lettuce leaf, 2 tomato slices, 3 pickle slices, 5 jalapeno slices, 2 onion slices and 1 teaspoon of the aioli and serve on the toasted buns.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.