Serve on the rocks or blend with ice in a Collins glass.
Garnish with a lemon slice.
2 lbs ground beef (80/20 chuck to fat)
2 tsp sea salt
2 tsp fresh cracked black pepper
8 slices of aged cheddar cheese
large spoonful of mayo
squeeze of sriracha hot sauce
½ red onion
1 tbsp ume plum vinegar
8 slices thick cut bacon
handful of cilantro leaves
1 avocado, sliced
1 jalapeño, fresh sliced (or ½ jar pickled jalapeños, drained)
4 potato buns, sliced, buttered and toasted (or brioche bun)
In a small bowl take a large spoonful of mayo and mix with a squeeze of sriracha, set aside. Slice a red onion and place into another small bowl and drizzle with ume plum vinegar. Wash cilantro leaves and pat dry. Cut bacon strips in half and pan fry until crispy, remove from oil and set aside on a paper towel until ready to use.
Shape the meat into 4, 5-in. patties. Make a thumbprint in the middle of each patty to prevent bulging when cooking. Season patties with salt and pepper.
Heat your barbecue and grill over high heat until lightly charred on the bottom, about 3 minutes. (Alternatively sear in a cast iron pan). Flip the burgers, top each two slices of cheddar and grill for 3 more minutes.
Set the patty on the toasted bun base and top with pickled onions, jalapeños, cilantro, crispy bacon and avocado. Spread the sriracha mayo inside the top of the toasted buttered bun. Enjoy your delicious California Cheeseburger paired with a Bulleit Iced Tea.