Triple Stacked Burger
TGI Friday's Copycat Recipe
1 cup shredded extra-sharp Cheddar, room temperature
1/3 cup shredded Monterey jack, room temperature
3 tablespoons mayonnaise, room temperature
2 tablespoons cream cheese, room temperature
2 ounces jarred diced pimento peppers, drained
1 tablespoon bread and butter pickle juice
1/2 tablespoon horseradish sauce
1 teaspoon yellow mustard
8 slices thick-cut applewood smoked bacon
1 1/4 pounds ground chuck
1/4 pound cured and smoked country ham, finely chopped (or chopped in a food processor)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 potato hamburger buns, split
1/2 cup crushed kettle-cooked plain potato chips
Preheat oven to 375 degrees F.
Pimento Cheese: In a medium mixing bowl combine Cheddar and Jack cheeses, mayonnaise, cream cheese, pimento peppers, pickle juice, horseradish sauce, and mustard; mix until well combined.
Heat a 12-inch nonstick grill pan over medium-high heat. Add bacon and cook until the bacon is crispy, about 5 minutes, flipping once. Drain on paper towels. Pour off almost all of the bacon fat from the pan, leaving a very thin layer.
Patties: Combine the beef, country ham, salt, and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form into patties to fit the buns.
Using the same grill pan as before, cook the hamburgers over medium-high heat for 3 minutes per side or until cooked medium rare. Meanwhile, place buns on a rack in the oven. Bake for 3 to 5 minutes. Also, place the plates that the burgers will be served on in the oven to heat.
To assemble the burgers, spread a generous amount of Pimento Cheese on the cut sides of the buns. On each bun bottom (on top of the Pimento Cheese). Top with a burger patty, 2 slices of bacon, and crushed potato chips. Add the bun tops. Place the completed hamburgers on a nonstick baking sheet and bake in the oven for 1 minute. Serve burgers on warm plates.
The winning recipe from The Ultimate Burger Showdown found a place on TGI Friday's menu back in 2009 You can take some short cuts by buying store bought pimento cheese and just concentrate on making the burgers.
After a nationwide recipe search to determine the ultimate burger recipe, a burger inspired by Harold Cohen, a 74-year-old retired plastic surgeon from Hollywood, Florida, will be featured at over 600 U.S. T.G.I. Friday's restaurants beginning today.
Cohen's recipe was judged to be best in class by a panel of food experts on Food Network's "Ultimate Recipe Showdown" - a six-week series featuring everyday folks with the best recipes in America pitting their best dishes against one another for a $25,000 prize, national acclaim and the chance to have his or her recipe featured nationwide at T.G.I. Friday's (http://www.foodnetwork.com/ultimate-recipe-showdown/index.html). This is the second consecutive year in which winning recipes from the show have inspired entrees on the Friday's menu.
The ultimate result: The Triple Stacked Burger, a juicy beef patty with a zesty red pepper pimento blend of sharp Cheddar and Monterey Jack cheeses, topped with ham, crispy bacon, pickles and more cheese, all stacked on a toasted bun and served with fresh home-style potato chips.
Source: PRN Newswire 2009