Prep 5 mins | Cook 5 mins | Servings 1
1 4.5″ Slice Everything Brioche Bun
1 Tbl Gourmet Premium Mayonnaise
8 oz CAB Buckhead Newport dry aged beef patty
.15 oz Pepper Supreme Spice
2 oz Chevre Cheese Goat Log
2 oz Fresh Baby Portabella Mushroom Cap
.15 oz Eueropean Unsalted Butter
.3 oz Basil Pesto Sauce
.25 5×6 Fresh Tomato, 2 Layer
.15 lb Red Onion
2 Tbl Bread And Butter Pickle Chips
1 tsp Imperial McCormick pepper
1 tsp Sysco Classic salt
Butter both sides of the bun and toast on the griddle.
Season the dry aged patty with the pepper supreme, and sear. Cooked to desire internal temp. Medium is the most desired.
Put a tsp of butter on the griddle and sauté the mushrooms, season with salt and pepper.
Build the sandwich by placing the rested burger on the bun, top with sautéed mushrooms, sliced goat cheese and a tsp of room temperature pesto.
Serve open faced with the burger top to one side topped with the sliced tomato, onion, and pickles.