Okay, I'm using a grill pan.

Okay.

We can use a frying pan, a grill pan.

Get it on, get it Nice and hot.

Crack that thing up high, okay?

Always closed that lid.

Okay, keep it down.

That gets the max amount of heat in that.

But I took some blocks of butter, froze it, and then grated butter into the burger.

So I'm gonna get that nice, rich, buttery, smooth flavor inside that delicious burger.

That soft butter.

Okay, I'm just literally lightly brush that butter on there.

That's gonna give the pattern really nice.

Caramelization.

Now, first off season touch assault, a touch, a touch of pepper.

Be smart.

Nicely seasoned Salt, pepper, a little bit of garlic powder.

Okay, now I'm put an egg in there.

Okay?

Stay with details.

Over.

I'd like the yolk.

Okay, hold on.

It's my burger.

Young.

Okay, in now from there.

Okay.

Okay.

Look, with the egg.

Does that egg actually makes it a little bit richer.

Okay, If you got more time than I have tonight, they'll make a little bit thicker.

If you haven't then make them nice and thin.

So take off a nice ball, okay?

Almost like a sort of size of a tennis ball.

And then literally start shaping first burgers by that.

Now, look, he hands around.

I'm just literally place that.

Oh, to protect the bun.

I've got some nice fresh arugula on.

Because of the fatty richness of this burger, it doesn't need dressing.

That's why I put the rule on there to help protect the bread.

Give that nice, little peppery flavor.

Now, I want to Sprinkle some of that chopped bacon on that mail on the rest on top of tomatoes.

So this is a really nice crispy bacon base with a crispy bacon topping.

The secret behind these Patties is Do not keep on flipping them.

Okay, more.

You flip them.

Okay, More.

They're gonna break.

He's on there.

Okay, put that on.

Okay.

Bring that to the side just to get that cheese melting.

Okay?

I take a little bit off.

What's up, and I sort of great.

A little bit of sort of extra flavor with butter underneath.

That's gonna give it so much flavor.

But look, get a pan.

Put the plan on.

Just think that on top there like that, that will help them achieve just quickly with my burger over to their.

That's nice and juicy.

So put the burgers up there to rest.

They'll continue cooking olive, all salt pepper.

I want toast the buns that protects the actual burger and stops.

The whole thing will become insolvent.