1 Pound of Wagu Beef, Turkey or Salmon

2 Tbs finely chopped onion, and garlic

1 Tsp A1 Sauce

1 Tsp Peter Luger Sauce

1 Tsp Borsari Blend Seasonings

1 Tsp of Olive Oil 

4 Eggs

Romaine Lettuce

Beefsteak Tomato

Red Onion

Mayo (I used Hellmans)

Ketchup (I used Heinz) 

Garnish; Olive & Cornichons (tiny pickles) 

Mix everything in a bowl, roll into balls and place burger marker (gets them nice and perfectly round). Pour oil into med hot cast iron skillet and fry until desired temperature (I prefer well done for my burgers). Use a Maison by Tai burger press to keep them flat before thoroughly cooked; turn the skilled off and place an ice cube on each burger (keeps them moist) while you toast your buns with butter & fry eggs, top with cheese (I use Havarti and Sharp Cheddar) allow to melt on low heat, spread condiments on a toasted bun and layer upward, leading with your Bougie garnish (olive & pickle).

•| ENJOY❤️ |•

*Tip: The better the quality of the meat, the better the burger.*


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