The San Francisco

The San Francisco

servings
4

Ingredients










Cooking Instructions

1

Heat outdoor grill. Add bacon slices to a cold cast-iron skillet. Turn heat to medium and cook until crispy, about 5-7 minutes. Transfer to paper towel-lined plate and set aside.


2

Divide ground beef into 4 equal parts. Roll each part into a ball and gently press into patties shaped to match the sourdough bread slices. Sprinkle each patty with salt and pepper.


3

Cook burgers over medium heat, about 2-3 minutes per side for medium-rare. At the last minute, place fontina slices on top and continue cooking until cheese melts slightly. Move burgers to a plate to rest. Lightly grill the sourdough slices on both sides just enough to get toasty grill marks.


4

To assemble: Divide oak leaf lettuce pieces between 4 pieces of toasted sourdough slices for an even layer on each slice. Add a dollop of guacamole, one or two heirloom tomato slices, the burger, three or four red onion rings and two bacon strips to each slice. Top with remaining sourdough bread. Cut cheeseburgers in half and serve warm.


Ingredients










Cooking Instructions

1

Heat outdoor grill. Add bacon slices to a cold cast-iron skillet. Turn heat to medium and cook until crispy, about 5-7 minutes. Transfer to paper towel-lined plate and set aside.


2

Divide ground beef into 4 equal parts. Roll each part into a ball and gently press into patties shaped to match the sourdough bread slices. Sprinkle each patty with salt and pepper.


3

Cook burgers over medium heat, about 2-3 minutes per side for medium-rare. At the last minute, place fontina slices on top and continue cooking until cheese melts slightly. Move burgers to a plate to rest. Lightly grill the sourdough slices on both sides just enough to get toasty grill marks.


4

To assemble: Divide oak leaf lettuce pieces between 4 pieces of toasted sourdough slices for an even layer on each slice. Add a dollop of guacamole, one or two heirloom tomato slices, the burger, three or four red onion rings and two bacon strips to each slice. Top with remaining sourdough bread. Cut cheeseburgers in half and serve warm.


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