Double Steak Burger Recipe

A buttery, toasted sourdough bun spread with rich Worcestershire aioli cradles a juicy The Pub® Flame Grilled Beef Burger, topped with caramelized onions, smoky Wright® Brand Hickory Smoked Thick Sliced Bacon and tender Steak-EZE® Redi-Steak® Fully Cooked Seasoned Sliced Beef. A drizzle of Gruyere and Swiss fondue finishes this indulgent creation, delivering an unforgettable flavor experience.

Step 1: Heat Steak-EZE® Redi-Steak® Sliced Beef product in bag until uniformly heated to 165⁰F.

Step 2: Preheat convection oven to 350⁰F. Cook The Pub® Flame Grilled Beef Burger from frozen in a single layer on a lined sheet tray 6-13 minutes or until internal temperature reaches 165⁰F.

Step 3: In a single layer on a lined sheet tray, bake Wright® Brand Hickory Smoked Thick Sliced Bacon until crispy and brown. Hold hot.

Step 4: Heat Gruyere/Swiss cheese fondue sauce according to manufacturer's instructions.

Step 5:  Heat caramelized onions according to manufacturer's instructions.

Step 6: Spread Worcestershire aioli sauce on bottom bun and top with leaf lettuce.

Step 7: Plate the burger on top of lettuce followed by caramelized onions.

Step 8: Plate bacon over caramelized onions, followed by the sliced beef.

Step 9: Top burger with bun top.

Step 10: Drizzle cheese fondue sauce over top of burger.

Worcestershire Aioli Sauce

Step 1: Mix all ingredients in a bowl and whisk together. Hold cold for service.