This burger is so good it will make you “wanna slap yo’ mama”…guaranteed!!!!!!
- 2 pounds ground grass fed beef or bison made into 1/4 lb patties (can substitute ground turkey ,chicken, or venison)
- 16 slices crispy fried antibiotic free applewood smoked bacon ( can use turkey bacon)
- 1 package NO HIGH FRUCTOSE premium hamburger buns
- 1 1/2-2 cups caramelized onions (2-3 sweet Vidalia preferably organic sliced thin)
- 8 thick slices smoked Gouda cheese
- 1 (16 ounce) bottle Slather Brand Slatherin’ Sauce®
- Make 8 patties and set aside on aluminum foil or was paper on cookie sheet. Set aside.
- Place bacon in a heavy skillet. Cook over medium-high heat until crisp. Place on paper towels to drain.
- Drain off all but 1- 2 tablespoons of reserved bacon drippings in skillet
- Cook sliced onions in reserved drippings until caramelized to golden brown and add salt and pepper to taste. Keep warm.
- Cook meat patties in oven, atop stove, or on grill to the temperature of your liking.
- Add Gouda cheese the last minute or so, so it is melted when you pull it out of the oven or off the grill
- Place all buns open faced on cooking sheet
- Place 2 whole slices of bacon (broken in half-4 pieces) on bottom half of buns in crisscrossed pattern.
- Top with melted cheese patties
- Top melted cheese patties with 1-2 heaping spoonfuls of caramelized onions.
- Pour Slather Brand Slatherin’ Sauce® over top letting it drip down the sides.
- Whole flounder (cut off heads, gut, and remove scales)
- Frying oil
- Fish Fry batter
- Slather Brand Slatherin’ Sauce®
- Using a filet knife, score diagonal cuts about 3/4 inch apart. Cut to, but not through, the spine and rib bones.
- Score cuts diagonally in the opposite direction, so that you have a diamond pattern on one side of the fish.
- Flip the fish over and repeat steps 3 and 4.
- Roll the fish in your favorite fry-mix.
- Fry each side in hot oil for about 3 minutes (watch the bubbles to let you know when to flip).
- Serve on garnished platter with drizzled Slatherin’ Sauce®(more on the side)
- Once it’s done, serve it as is, tail and all – makes a real nice presentation. Each diagonal score should come off the bone with your fork. Once you’ve finished one side you can either flip it or just remove the spine. All that’s left are the bones!
- 3/4 cup croutons
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 medium onion, quartered
- 1 carrot, peeled and broken
- 3 whole cloves garlic
- ½ red bell pepper
- ½ green pepper
- 1 ¼ pound ground chuck
- 1 ¼ pound ground sirloin
- ½ cup Slather Brand Slatherin’ Sauce®
- 1 ½ teaspoon sea salt
- 1 egg
- ½- bottle Slather Brand Slatherin’ Sauce®
- Heat oven to 325 degrees F.
- In a food processor bowl, combine croutons, black pepper, cayenne pepper, thyme and parsley. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl.
- Combine the onion, carrot, garlic, red pepper and green pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed.
- Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture.
- Season the meat mixture with the sea salt.
- Add the egg and combine thoroughly, but avoid squeezing the meat.
- Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf.
- Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray.
- Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.
- Spread Slather Brand Slatherin Sauce® onto the meatloaf after it has been cooking for about 10 minutes.