From: Executive chef Craig (Andy) Beardslee, Hash House a Go Go, San Diego. Yield: 1 serving. 2 8-oz. ground prime Midwestern beef patties 6 oz. mashed potatoes with fresh-shaved Parmesan cheese, griddled 2 bread and butter plank pickles 2 tomato slices 2 Romaine lettuce leaves 2 red onion slices 2 applewood-smoked bacon strips 1 ciabatta or sesame bun Layer lettuce, tomato, onion and pickles on bottom bun. Top with one cooked beef patty. Layer a mound of griddled mashed ...
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