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)
1 cup red wine vinegar
¼ cup sugar
2 black peppercorns
1 shallot, minced
1 tsp. garlic, minced
1 sprig thyme
1 qt. mayonnaise
½ red onion
2 ribs celery
½ cup ketchup
¼ cup Tabasco® brand Pepper Sauce
Season beef patties with salt and pepper. Place patties in hot cast iron skillet to cook to desired doneness. Turn patties over and add onions and cheese. Brush buns with clarified butter and toast. Spread Remoulade dressing on toasted buns; add the burgers, bacon and watercress.
For Remoulade: In a pan over medium-high heat, combine first 6 ingredients and reduce by half. Cool.
In a bowl, mix mayonnaise, red onion, celery, ketchup and Tabasco® sauce together. When reduction is cooled, fold it into mayonnaise mixture.