Big Door Burger

Big Door Burger on Brioche Roll
This one comes from my buddy Mike at the Warehouse Bar and Grill in Savannah, GA.  I was there last week and had this unbelievable burger.  It was juicy and delicious.  The one that I had was topped with cheddar cheese, onion ring and barbecue sauce.  The one pictured above has goat cheese, arugula and a horseradish aioli.  Obviously, you can put whatever you want on it, but I will give you the recipe for the burgers and the rolls.

Burger:

• 5 lbs 80/20 Angus chuck roast ground to a medium grind
• 5 oz. Sweetwater 420 Pale Ale
• 3 oz. Worcestershire Sauce
• 2 tbsp Lawry's Seasoned Salt
• 1 tbsp granulated garlic
• 1 tbsp black pepper

Mix all ingredients together and portion out to desired size.  Place each burger in individual bags and refrigerate for 24-48 hours.  Cook on flat top or in cast iron skillet do desired doneness.  Steam melt the cheese by pouring in an ounce or two of the beer and covering.  Serve on Brioche Roll (recipe follows).

Brioche Rolls:

• 4 cups all purpose flour
• 2 tbsp yeast
• 1 tbsp salt
• 2 tbsp sugar
• 1 tbsp honey
• 1 cup warm skim milk
• 1 egg plus 1 for eggwash
• 1 tbsp melted butter

Mix all ingredients in a mixer with a dough hook until it forms a ball.  Roll in melted butter and set aside in a glass bowl covered with a dish towel for two hours.  Form into ten individual balls and place on parchment paper on a baking sheet. cover again and let rest for thirty minutes.  Brush the tops with the eggwash and cook in oven at 350 for 12 minutes.  Allow to cool for 5 minutes and serve.