Olive the Best www.olivethebest.ca
2 lb rounded Chuck
6 Springs fresh thyme
1 tbsp montreal steak spice
1 tbsp onion soup base
1/4 cup ketchup one egg
Spring green ingredients
6 cibatta buns
6 slices white cheddar cheese
12 slices of bacon
2 cups mushroom, sliced
2 tbsp olive the best Madagascar black pepper oil
2 large onions, sliced one fourth cup mail1 tsp olive the bestBlack truffle oil
6 cups shorestring fries, thawed
1pkg poutine gravy
2 cups cheese curds
Oil for deep fryer
round metal mold
1 in a bowl, mix the ground chunk and seasoning together. Remove the thyme leaves from the Sprigs before adding to the Bowl. Form into 6 equal thick patties
2 In a pan, add 1 tablespoon of Madagascar Black Pepper Olive Oil and sauté the sliced mushrooms until slightly golden brown. Remove from pan, and set aside. Using the same pan add 1 Tablespoon of Madagascar Black Pepper Olive Oil and the onion slices. Sauté on medium-low heat until caramelized.
3 In a separate large pan, fry 3 patties at a time. Fry 3-4 minutes per side. Once cooked, top immediately with white cheddar cheese slices. Once the burgers are ready, use the pan to cook the bacon.
4 In a separate bowl, mix the mayo and truffle oil and set aside.
5 In a deep pot, add enough oil for deep frying, but no more than half full. Heat oil until it reaches 300o F. In the meantime, stuff the thawed shoestring fries into the ring mold until 3/4 full and compress together.
6 When the oil reaches the appropriate temperature, carefully submerge the fries in the mold using a spoon to hold it underneath and tongs hold the mold on each side. Cook for appropriately 5 minutes until the fries are light golden brown. Remove the mold from the oil and place on a plate lined with a paper towel in order for the excess oil to drain.
7 Cook the gravy according to packet instructions.
8 Assembly: Smear the Black Truffle Aioli on both sides of the bun, add the burger patty, top with bacon, caramelized onions and mushrooms. Place the fries on top of the patty, cover with cheese curds, gravy and finally top with spring greens.