The World Famous Preesi Burger

(no, these aren't for dieters)

 

 

Before you even start, do the following:

 

 

Buy a jar of hamburger dill chip pickles.run it thru a food processor on pulse until you make the consistency of relish. Put back in jar. You can omit this step if your store has non-sweet relish.

Pickle the onions, put 1 vidalia onion, minced in a small bowl, cover with white vinegar and a teaspoon of salt, in 5 minutes slightly mash with fork, to let the brine in.

Tomatoes:

Cut the tops off the tomatoes, scoop out seeds, slice thin, take four paper towels and place them between them to soak up excess juice. set aside.

 

NOTE:

I ground a big NY Strip Steak myself in the Vitamix to make these beauties.

The World Famous Preesi Burger
(no, these aren't for dieters)

Now to make the whole thing, you'll need:

Sufficient Ground beef or pre-made patties

Hearty-type kaiser style buns (NO soft Wonderbread type) Toasted

Romaine lettuce (use only the top portion)

French's mustard

Heinz ketchup

Hellman's mayo

Velveeta slices

Salt and Fresh Ground Pepper

The 3 above condiments you prepared

Non-crispily cooked bacon (optional)

Make up patties from the ground beef if using, don't make em thick, use a patty press!

Put some oil in a pan on high heat, let warm up, add the patties, fry till seared on first side, turn, lower heat to med. now prepare the rest of the stuff while they fry.

 

 

Put the amount of buns you will be using on a platter or tray,

Generously, 'butter' them with mayo, both sides. on each of the bottoms put:

1 tablespoon, mustard, ketchup, relish. "stir"! Sprinkle with the pickled onions, top with a tomato slice, put a

lettuce leaf on the top portion of the bun, if using bacon, put it on the lettuce.

Fry the burgers to YOUR desired doneness.

Turn off the heat, place a slice of cheese on top, let melt a lil, put

a burger on each bun. serve WITH TONS OF PAPER TOWELS. I put mine on

it's side and go at it that way, otherwise your clothes are stained.

Notes: the pickling process, takes the rawness out of the onions and they wont repeat on you.

The reason I make the relish that way instead of using pickles? Did ya ever take a bite and the whole damn pickle comes out? This way you  get pickles thru and thru.

The reason for the tomatoes and towels? no watery juice to water down the ingredients.