Make A Burger: Thousand Island, Two Cheeses, and Bacon

We don't know why May is National Burger Month, but we've made peace with it. Gluttonous peace. This burger from 25 Degrees in Hollywood and Huntington Beach is a particular favorite of mine, with its two fancy cheeses and homemade Thousand Island dressing. (If you don't feel like making it yourself, go to the restaurant and get a spiked shake, too. The Salty Caramel is one of my favorite menu items in Southern California. So is the Bananas Foster version, now that I think on it.) If you're looking for something a little more straightforward, try this burger recipe -- but this version's for those who like those fancy cheeses.

25 Degrees Burger
Serves 4
2 pounds of ground beef 80% lean/20% fat blend
8 slices of apple wood smoked bacon
8 ounces Crescenza cheese
8 ounces Gorgonzola cheese
4 brioche buns, or alternative artisanal bread, toasted
8 tablespoons of 1000 Island dressing (see recipe below)
Handful of washed wild arugula

1000 Island dressing
1/4 cup mayonnaise
1/2 ounce pickles, minced
1/2 ounce shallots, minced
1 tablespoon of red wine vinegar
2 tablespoons lemon juice

Heat a griddle or sauté pan over medium high heat, coat with olive oil

In a bowl, combine beef and salt and pepper to taste to form four 5-inch patties

Cook patties for about 8-9 minutes in pan, flipping once, to desired doneness

While burgers are cooking, place all the bacon in a skillet, cook for about 5 minutes on each side, reserve

Just before patties are cooked, place the Crescenza and Gorgonzola on top until melted; remove from heat and let rest

Mix ingredients for the 1000 Island dressing in a bowl and set aside

Halve the toasted brioche buns, then spread dressing on each side

Layer the bacon and arugula to complete the burger

Serve warm

About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
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