Meh Burger (from Sonic Boom)
Meh Burger (from Sonic Boom)
Ingredients
For the Bacon
- 12 slices hickory smoked bacon, Schneiders Classic Cut, or similar
For the Beef Patty
- 1 1/2 pounds beef, flank or sirloin steak, cut into 1-inch pieces
- 1/2 teaspoon coarse salt, or to taste
- 1 tablespoon vegetable oil
For the Crispy Potatoes
- 2 cups shredded potatoes, pre-packaged hash browns, thawed if frozen
- 2 tablespoons vegetable oil
For the Meh Sauce
- 1/2 cup mayonnaise
- 1/4 cup BBQ sauce, dark brown, savory style
- 2 tablespoons sweet pickle relish, or green chili sauce
- 1 teaspoon smoked paprika, or chili powder
For the Toppings
- 2 tomatoes, medium, sliced into wedges
- 1 cup button mushrooms, whole, sliced
- 1 tablespoon butter
- 1/2 head iceberg lettuce, leaves separated
- 4 hamburger buns, toasted
Instructions
- 1
Preheat oven to 400°F (200°C). Arrange bacon slices in a single layer on a baking sheet. Bake for 15-20 minutes, or until crispy. Remove from oven and transfer bacon to a paper towel-lined plate to drain. Reserve bacon fat if desired for other uses.
⏱️ 20 min•🌡️ 400
- 2
While bacon cooks, prepare the beef patty. Using a food processor, pulse the cut beef pieces until finely chopped and it forms a large, cohesive patty-like consistency. Alternatively, finely chop by hand. Season generously with coarse salt.
⏱️ 10 min
- 3
Heat 1 tablespoon of vegetable oil in a large cast-iron skillet over medium-high heat. Once shimmering, carefully place the beef patty into the hot skillet. Cook for 8-10 minutes per side, pressing down occasionally, until a deep brown, crispy crust forms and the internal temperature reaches your desired doneness (160°F for well-done). Remove patty from skillet and set aside.
⏱️ 20 min
- 4
In a separate pan, heat 2 tablespoons of vegetable oil over medium heat. Add the shredded potatoes and spread them into an even layer. Cook for 5-7 minutes per side, or until golden brown and crispy. Remove from pan and set aside.
⏱️ 15 min
- 5
Prepare the Meh Sauce: In a small bowl, combine mayonnaise, BBQ sauce, sweet pickle relish (or green chili sauce), and smoked paprika. Whisk thoroughly until all ingredients are well combined and smooth.
⏱️ 5 min
- 6
In the same cast-iron skillet used for the beef (or a clean one), melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, or until softened and lightly browned. Remove from heat.
⏱️ 7 min
- 7
Toast the hamburger buns in a toaster or lightly in a dry skillet until golden brown.
⏱️ 3 min
- 8
Assemble the Meh Burgers: Spread a generous amount of Meh Sauce on the bottom half of each toasted bun. Layer with lettuce leaves, crispy bacon strips, fried shredded potatoes, the large beef patty, sautéed mushrooms, and sliced tomatoes. Spread more Meh Sauce on the top half of each bun and place it on top of the burger. Gently press down on the assembled burger before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Meh Burger (from Sonic Boom)
Ingredients
For the Bacon
- 12 slices hickory smoked bacon, Schneiders Classic Cut, or similar
For the Beef Patty
- 1 1/2 pounds beef, flank or sirloin steak, cut into 1-inch pieces
- 1/2 teaspoon coarse salt, or to taste
- 1 tablespoon vegetable oil
For the Crispy Potatoes
- 2 cups shredded potatoes, pre-packaged hash browns, thawed if frozen
- 2 tablespoons vegetable oil
For the Meh Sauce
- 1/2 cup mayonnaise
- 1/4 cup BBQ sauce, dark brown, savory style
- 2 tablespoons sweet pickle relish, or green chili sauce
- 1 teaspoon smoked paprika, or chili powder
For the Toppings
- 2 tomatoes, medium, sliced into wedges
- 1 cup button mushrooms, whole, sliced
- 1 tablespoon butter
- 1/2 head iceberg lettuce, leaves separated
- 4 hamburger buns, toasted
Instructions
- 1
Preheat oven to 400°F (200°C). Arrange bacon slices in a single layer on a baking sheet. Bake for 15-20 minutes, or until crispy. Remove from oven and transfer bacon to a paper towel-lined plate to drain. Reserve bacon fat if desired for other uses.
⏱️ 20 min•🌡️ 400 - 2
While bacon cooks, prepare the beef patty. Using a food processor, pulse the cut beef pieces until finely chopped and it forms a large, cohesive patty-like consistency. Alternatively, finely chop by hand. Season generously with coarse salt.
⏱️ 10 min - 3
Heat 1 tablespoon of vegetable oil in a large cast-iron skillet over medium-high heat. Once shimmering, carefully place the beef patty into the hot skillet. Cook for 8-10 minutes per side, pressing down occasionally, until a deep brown, crispy crust forms and the internal temperature reaches your desired doneness (160°F for well-done). Remove patty from skillet and set aside.
⏱️ 20 min - 4
In a separate pan, heat 2 tablespoons of vegetable oil over medium heat. Add the shredded potatoes and spread them into an even layer. Cook for 5-7 minutes per side, or until golden brown and crispy. Remove from pan and set aside.
⏱️ 15 min - 5
Prepare the Meh Sauce: In a small bowl, combine mayonnaise, BBQ sauce, sweet pickle relish (or green chili sauce), and smoked paprika. Whisk thoroughly until all ingredients are well combined and smooth.
⏱️ 5 min - 6
In the same cast-iron skillet used for the beef (or a clean one), melt 1 tablespoon of butter over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes, or until softened and lightly browned. Remove from heat.
⏱️ 7 min - 7
Toast the hamburger buns in a toaster or lightly in a dry skillet until golden brown.
⏱️ 3 min - 8
Assemble the Meh Burgers: Spread a generous amount of Meh Sauce on the bottom half of each toasted bun. Layer with lettuce leaves, crispy bacon strips, fried shredded potatoes, the large beef patty, sautéed mushrooms, and sliced tomatoes. Spread more Meh Sauce on the top half of each bun and place it on top of the burger. Gently press down on the assembled burger before serving.
⏱️ 5 min