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

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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

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