Hector Hernandez and Brian Shaw, sous chefs at Stone Arch Brewpub in Appleton,
conceived this crowd-pleasing burger recipe as the perfect game day meal. They
recommend pairing the burger with a Stone Arch Scottish Ale or Stone Arch root beer.
2 lbs ground grass-fed beef
one pack of bacon
1/2 lb Carr Valley cheddar cheese
4 ciabatta buns, sliced in half
one bottle of your favorite BBQ sauce
1 red onion
1 head romaine
Prep your toppings: Cook the bacon in a 350 degree oven for 12-16 minutes to desired crispiness. Shred the Carr Valley cheddar cheese and divide into 2 ounce portions. Cut tomato into 1/4 inch thick slices. Thinly slice red onion. Cut romaine tops to fit ciabatta bun.
Cook burgers: Preheat grill to medium-high heat. Patty beef into 8 ounce portions. Press each portion between two plates lined with wax paper to form your patty. Remove wax
paper before grilling. Grill burgers to desired temperature (Hernandez and Shaw suggest medium-rare). Melt cheese then add bacon and BBQ on top of the patty.
Assemble the burger: Put lettuce, tomato and onion on the bottom bun. Place burger on top of the veggies and finish with the second ciabatta