Serves 1
Directions
- 1Slice the rib eye into thin pieces.
- 2Season the sliced rib eye with salt and pepper.
- 3Roast yellow peppers until blackened.
- 4Peel the roasted peppers and cut into smaller pieces.
- 5In a molcajete, crush garlic with salt.
- 6Add olive oil and lemon juice to the crushed garlic.
- 7Mix in chopped yellow peppers, mayonnaise, Dijon mustard, soy sauce, and sesame oil.
- 8Add the alberca, mix well, and set aside.
- 9Slice the onion and cook bacon until crispy.
- 10Add sliced onion, brown sugar, and balsamic vinegar to the bacon.
- 11Cook until caramelized.
- 12Cook the sliced rib eye with crushed garlic on a griddle.
- 13Add cheese to the griddle and let it crisp up.
- 14Place the crispy cheese on top of the rib eye.
- 15Toast the burger buns on the griddle.
- 16Spread the prepared white sauce on the bottom bun.
- 17Layer the rib eye and crispy cheese on top of the sauce.
- 18Add the bacon and caramelized onion mixture.
- 19Add more white sauce
- 20Top with the other half of the toasted bun
Ingredients
- Rib eye
- Burger buns
- Cheese
- Bacon
- Yellow bell peppers
- Ross’ Sauce
- Garlic
- Salt
- Olive oil
- Lemons
- Mayonnaise
- Dijon mustard
- Soy sauce
- Sesame oil
- Pickles
- Onion
- Brown sugar
- Balsamic vinegar
Equipment
KnifeCutting boardGriddleMolcajetePan
Tips
- Toast the bread before assembling the burger.
- Add the alberca at the end for extra flavor.
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