The Killer Burger

As I get closer to this thing called Mardi Gras en Mai, I can't help but wonder, how 18 years ago when a humble kid first learned how to cook... what would become of this new found trade?  would it be for a couple of years?  could I make a career out of it?  Why cooking?  All I know is that I had a great mentor, The best.  You see, this guy has influenced the culinary scene in Cleveland for about 3 decades!  Yep, 30 years!  So many people that have passed through his kitchen now have their own restaurants or have become strong chefs in their own right!  You see, this Guy, doesn't consider himself a chef, he considers himself a restaurant owner and entrepreneur....Not a chef!  Crazy stuff huh! 

Cheers to you Ricardo!  Thanks for shaping culinary lives around this city!

The Killer Burger

2 lbs ground chuck
seasoned salt
2 oz caramelized onions, diced
Worcestershire sauce
4 onion buns
coleslaw
hot sauce
mayonnaise
Havarti cheese
4 eggs

Method:

1.mix beef, seasoned salt, onions and Worcestershire sauce together.  Patty.
2.in bowl, blend coleslaw mix, hot sauce & mayonnaise.
3.cook burger to desired temperature and top with cheese.
4.fry egg
5.assemble burger with bun bottom, burger coleslaw mix & fried egg.  place top of bun on and enjoy!!!