From: Chef Scott Serpas, Serpas Restaurant, Atlanta, GA. Yield: 1 serving. 2 5-oz. Certified Angus Beef patties 1½ Tbsp. onions, melted ¼ cup smoked Cheddar and Monterey Jack cheeses (half & half) 1 challah hamburger bun, sliced into three 2 slices smoked bacon, cooked 1½ Tbsp. Remoulade dressing (recipe follows) as needed, watercress (hydro) Serpas Remoulade Dressing: 1 cup red wine vinegar ¼ cup sugar 2 black peppercorns 1 shallot, minced 1 tsp. garlic, minced 1 sprig ...
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