Colin Wingerter

1. Prepare your veggies by thinly slicing the peppers, onion, and mushrooms.
2. Make your sauce by combining the mayo, hot sauce, and vinegar.
3. Shape you beef to the size of a tennis ball, and make two balls per burger
4. Heat a pan to medium high heat and cook your bacon, flipping until done.
5. Put your beef balls in the pan after your bacon, and smash them down as thinly as you
can, seasoning with your salt, pepper, and garlic generously on top
6. After a few minutes of cooking for the burgers to get a sear, flip your burgers and top
with a slice of pepperjack cheese and cover until lightly melted.
7. It is best to move the bacon and burgers in the oven/microwave/covered pan to keep
warm, or you can re heat them in the same pan if needed
8. After the burgers are done, throw in your vegetables and season with salt, pepper, and
garlic powder. Sautee for a couple minutes, adding olive oil if needed, and then cover
for about 8-10 minutes or until tender.
9. Take the lid off your veggies and add as much cheese slices as you want, around 6 is
what I prefer, and cover until melted.
10. Take the veggies out of the pan, and toast your buns in the pan by gently moving them
around, (add butter before if needed) until they are golden brown or toasted to your
liking.
11. Assemble your burger any way you want but I go in this order; bun, sauce, bacon, patty,
more sauce, second patty, veggies, top bun.