@thedamus started a post the other day showing off a killer burger he made. Looked mighty tasty.

Then VG took it up a notch with his carmelized onion and bacon burger his wife made for him.

Last night Ray took it to a whole other level showing off a monster from Rock’s BBQ. A monster burger with pulled pork and the fixings.

Well I am a firm believer in “Go Big Or Go Home”. So I made the call yesterday to one of my buddies that owns a butcher/fish market. I put in a special request for a pound of ground hanger steak. If you don’t know what hanger steak is I suggest you find out quickly......

It’s the most flavorful and the tenderest meat on a cow. It’s not sold at an grocery stores to my knowledge. Most butchers save it for themselves or they sell it at a high premium to restaurants.

So first thing I did this morning was spray a coat on a bunch of stuff in the shop, then I was on the road to pick up my meat. There is a bakery right next door to my buddies place so I also picked up a couple Artisan rolls for the burgers. I hate buns they always fall apart, and a plain hard roll is flavorless. I didn’t want to copy @thedamus and use a brioche bun, which is fantastic choice if toasted.

Now onto the masterpiece....

The first thing I did was cut the ground beef in half, freshly ground Himalayan pink sea salt and fresh ground pepper the meat. They looked a little big so I took out my scale to weigh them. It ends up my buddy gave me a pound and a quarter instead of just a pound. Lucky me......

That means two ten ounce mammoth burgers. I pressed the patties and let them stand for a bit while I prepared the fixings. I decided to really take it to the highest level with this one.

The Artisan roll was turned into a garlic bread that was toasted. I made a sun dried tomatoe and basil pesto as the condiment. I cooked 4 slices of bacon on the grill while cooking the burger. (side note if you have never tried bacon on the grill, try it quickly....) there are two cheeses being used, the first is organic white cheddar very sharp the other is organic Muenster cheese which melts so well.

Now the assembly:

Toasted Artisan garlic bread roll.

A perfect smear of the pesto on the bottom part of the roll.

Two pieces of Boston leaf lettuce great crunch.

A thick slice of a locally hot house grown beefsteak tomato sprinkled with some pink Himalayas sea salt. You must salt your tomatoes it brings out the flavor.

Then the most juicy and flavorful burger you will ever eat, with the 4 strips of bacon and two cheeses perfectly melted.

A healthy dollop of the pesto directly on top of the burger and the topper is a very thin slice of red onion.

Place the toasted Artisan garlic roll on top.

Since all of you are already drooling........

Now that’s a burger my friends.......

I am soooooo full I need a nap, but that’s not happening. Back to work folks.

Top that, I dare you.......