the hangover burger...... I've had this at woody's & it's soooo good

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Recipe: The Hangover Burger Serves 8 HOT TIP: Remove the bun to make this burger recipe gluten-free and keto. Ingredients for the Burgers 2 lbs ground chuck roast (80% lean, 20% fat) 1 tsp sea salt 1 tsp fresh ground pepper 1 dash Worcestershire ½ tsp garlic powder 1 Tbsp butter 1 package of nitrate-free bacon (12-16-oz)

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The Hangover Burger 2 1/2 lb All Beef Patties, Lettuce, Tomato, Onion, Pickles, Sunny side up egg, Bacon Cheddar Cheese, Chipotle aioli, on a Sesame seed bu.

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1 burger bun, sliced in half; burger toppings, as desired; Start off by shaping the ground chuck into a patty, being sure to pack it together fairly tightly. Season both sides of the burger generously. Take a small glass and cut a hole out of the middle of the burger. Break the egg into a ramekin and set aside.

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Cook on the grill. To grill 1/4 pound patties rather than making smashed burgers, cook the bacon on a skillet on the stovetop. Toast the buns on the grill, buttered side down. Spread green salsa on the bottom bun and mayonnaise on the top. Grill burgers to desired doneness over high heat, flipping once.

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Ultra-Smashed Brunch Burgers With Quick Jalapeño Hollandaise Recipe. Perhaps the greatest hangover killer ever invented, this brunch-themed smash burger has it all: crispy, lacy smashed beef patties, a fried egg, melted cheese, avocado, bacon, and a jalapeño-and-lime-infused Hollandaise.

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Satisfy your cravings and cure your hangover with our delicious Hangover Burger! Made with a juicy beef patty, crispy bacon, a fried egg, and topped with che.

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Execution Method. While you are cooking, check off the steps you complete and follow the recipe without getting lost. Hangover burger by the Greek chef Akis Petretzikis. A quick and easy recipe for mouthwatering burgers with beef, eggs, bacon, and cheddar!

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Fried eggs give this burger a burst of flavor with every bite. It's well worth the mess! The bun sops up some of the yolks, giving the Hangover Burger a little creaminess. Ground beef. I used 80/20 ground beef, a good combination of fat and meat. You can use whatever ground beef you prefer.

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Roll the meat mixture into balls about 3 - 3.5 ounces in weight (slightly larger than an egg). Set aside. Cook enough bacon to add 2 slices of bacon to each double-stacked breakfast burger (2 slices of bacon for 2 burger patties). When the bacon is almost cooked through, move it to the side of the griddle.

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For the Bacon: Preheat oven to 400°F. Line a rimmed baking sheet with foil and arrange bacon on top in a single layer. Bake until crisp and evenly cooked, about 16 minutes, rotating baking sheet once front to back during cooking. Place bacon on a paper towel-lined plate and set aside. Meanwhile, for the Jalapeño Hollandaise: In the bottom.

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Ingredients for Hangover Burgers: For the Burgers . 2 lbs ground chuck roast (80% lean, 20% fat); 1 tsp. sea salt; 1 tsp. fresh ground pepper; 1 dash Worcestershire sauce; ½ tsp. garlic powder; 1 tbsp. butter; 1 package of nitrate-free bacon (12-16-oz); 8 medium-sized jalapenos; 8 large eggs; 8 slices thick-cut Muenster cheese; Plus, a cast iron skillet OR grill grates flipped to the griddle side

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Before pulling burgers off the grill, add cheese. Step 6. Crack 4 eggs on the flat side of your GrillGrate set. Cook until whites are cooked through and yolks are still runny. Typically 2.5 minutes. Step 7. To assemble your burgers, place each patty on a bottom bun. Top with egg, bacon, and jalapenos. Spread 1 heaping tablespoon of secret sauce.

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Subscribe: http://bit.ly/akispetretzikisengA decadent hangover burger that will cure what ails you! Loaded with eggs, bacon, cheddar, and a double patty, it'.

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Mix together the mayonnaise, Sriracha and maple syrup in a small bowl. Spread on the inside of both bun halves. Stack the lettuce, tomato and onion on the bottom bun. Pat and squeeze the sausage.

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Set a gas grill at 450 degrees. Place the burgers on the hot grates and grill for about 3 minutes before flipping. Grill for a minute or two more, add cheese and pull burgers when the burger temperature reaches your desired temperature doneness. Place the buns onto the grill over indirect heat to toast the insides.

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Shape into 4 burgers and lightly sprinkle with seasoning salt and garlic powder to taste. Let sit in fridge to rest and let the flavors mingle for 15-20 minutes. Meanwhile mix up your sauce and cut your veggies. Sauce: In bowl whisk together mayo, horseradish, garlic, Tabasco and cayenne pepper. Place in fridge until time to build burgers.