The Vortex Coronary Bypass Burger Recipes
THE VORTEX BLUE 'SHROOM BURGER
Steps:
- Form the ground sirloin into 4 (8-ounce) patties. Over an open-flame, grill each burger to desired temperature. While the patties are grilling, cook bacon until desired crispness, and set aside.
- Butter both sides of each bun and grill until toasted. On each of the 4 bottom buns, place the burger, followed by the blue cheese spread, mushrooms, and bacon, in that order. On each of the top 4 buns, place the lettuce, tomato and red onion, in that order. Top with any additional condiments desired, sandwich the 2 sides, and serve.
- Combine both ingredients in a bowl and refrigerate for 2 hours prior to use.
- Melt butter in a large saute pan over medium heat. Add garlic and mushrooms and saute until tender. Add wine and simmer for 1 minute or until almost evaporated. Remove from heat and set aside until ready to use.
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Form the ground sirloin into 4 (8-ounce) patties. Over an open-flame, grill each burger to desired temperature. While the patties are grilling, cook bacon in a skillet until desired crispness, and set aside. In the same skillet that you cooked the bacon in, fry the eggs until set. Transfer to a plate and top each with a slice of cheese.
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THE VORTEX CORONARY BYPASS BURGER RECIPE | COOKING CHANNEL
Form the ground sirloin into 4 (8-ounce) patties. Over an open-flame, grill each burger to desired temperature. While the patties are grilling, cook bacon in a skillet until desired crispness, and set aside. In the same skillet that you cooked the bacon in, fry the eggs until set. Transfer to a plate and top each with a slice of cheese.
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