The Big Burnt End
Courtesy: BRGR Kitchen + Bar
8 oz. chuck & short rib blend patty
½ teaspoon salt
¼ teaspoon pepper
2 oz. Onion Straws
1 oz. BBQ sauce
1 oz. Creamy Cole Slaw
2 tablespoons Mayo
Cooked burnt ends
Thinly slice onions and toss in seasoned flour. Carefully place seasoned onions in a 350 degree fryer for 3 minutes or until golden brown. Set aside.
Season 8 oz. chuck and short rib blend patty on both sides with salt and pepper. Cook patty on a 450 degree grill until desired doneness. Brush both sides of cooked patty with BBQ sauce.
Top with American cheese and melt. Layer mayo, cole slaw, pickle chips, and cooked patty on sourdough bread. Top with burnt ends, onion straws, and sourdough bread.
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