Conspiracy Burger


Makes 24 14-oz. servings.
Conspiracy Burger


  • 12 lb. Halperns' Ground Beef, 80% Lean
  • to taste Kosher Salt
  • to taste Trade East Ground Black Pepper
  • ½ c. GFS Clear Canola Salad Oil
  • 24 ct. Gordon Choice Large Grade A Shell Eggs
  • 24 ct. GFS 4¼" Brioche Buns
  • 12 oz. Recipe: Roasted Garlic Mayonnaise
  • 24 ct. Recipe: Hash Browns Potatoes
  • 48 ct. GFS Hardwood-Smoked Laid-Out Bacon, 18-22 Slices per Pound
  • 48 ct. GFS Mild Cheddar Cheese, Sliced
  • 48 ct. Recipe: Herbs de Provence Tomatoes
  • ¼ tsp. Trade East Coarse Ground Black Pepper
  • ¼ tsp. Trade East Paprika

Recipe Preparation

Roll the burger into 8 oz. balls. Hand patty out into a 4½" circle. Place in a storage container between parchment paper layers. Cover, label, date and refrigerate until needed.

To prepare à la carte:

1. Season the burger patty with salt and pepper. Place on a heated flat griddle or char-grill. Cook on both sides to desired doneness. 

2. Place 1 tsp. of canola oil in a heated, nonstick egg pan. Break the egg into the pan. Cook sunny-side up to desired doneness. Place a brioche bun under a salamander, sliced-side up. Toast until golden-brown.

3. Spread 1 Tbsp. of roasted garlic mayonnaise on the toasted side of the bottom half of the bun. Place the hash brown on top of the mayonnaise. Criss-cross 2 bacon slices on top of the hash brown.

4. Place the burger on top of the bacon. Place 2 slices of cheddar cheese on top of the burger. Place under a heated salamander to melt the cheese. Place 2 tomato slices and the egg on top of the burger. Sprinkle the coarse black pepper and paprika on top of the egg. Lean the top of the bun against the burger.