The Detention Burger by Chef Justin Turner

This burger is not for the faint of heart! Totally worth the effort....
By / Photography By Kimberly Park | July 10, 2016

Preparation

Start by seasoning both sides of your fresh ground patties with salt and pepper and place them on the hot part of the grill, not moving at all for at least 3 minutes to create a crust. Cut a little bit off the top and bottom of both buns, just removing the crust to expose the inside, then cut in half like a normal hamburger bun.

Butter all sides of the bread and begin toasting on the medium-low side of the grill. Toast for 1–2 minutes and then flip. Place 1 slice of Cheddar on each half (4) and then top the two bottom buns with all the bacon.

Take the top buns with the Cheddar on them and place on the bacon and Cheddar-covered bottom bun and press together firmly, making a delicious bacon grilled cheese.

Flip the patties and place the tipsy onions on top one of them. Once the bacon grilled cheese buns are toasty and melted, place them on a plate and begin to dress them with the condiments. We find for the bottom grilled cheese, the mayo, lettuce and tomato; for the top, the ketchup, mustard and pickles works best.

Top both patties with Cheddar (covering the tipsy onions) and place a lid on top the patties to melt the cheese (might also add a little water to create steam and help the cheese melt faster, but be careful).

Place one patty with the tipsy onions atop the other and set on the bottom bun. Place the top on and stretch, pray and enjoy.

About this recipe

*Bernie’s Burger Bus makes these condiments in-house.

Ingredients

  • 2 six-ounce burger patties, hand-ground chuck and brisket
  • 2 challah buns
  • 4 slices cooked applewood-smoked bacon, cut in half
  • 6 slices aged Cheddar cheese
  • 2 ounces tipsy onions (onions slowly caramelized and deglazed in Jack Daniel’s)
  • ½ ounce ketchup*
  • ½ ounce mayonnaise*
  • ½ ounce mustard*
  • ½ ounce pickles*
  • 1 ounce shredded romaine lettuce
  • 2 ounces slow-roasted tomatoes (roasted in olive oil, garlic and thyme)
  • 3–4 ounces melted butter
  • Salt and pepper to taste
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