Ingredients
1 pound Ground Sirloin, lean
1 oz Perlinis, drained
4 slices Smoked Bacon, cooked & chopped                                                         
Ripe Tomato, sliced
Buttercrunch lettuce, washed and separated
Red Onion, peeled and sliced
Sesame Seed Bun, cut in half

Method Divide ground sirloin into 4 small balls, and flatten out with the palm of your hand. Lay out two of them flat and sprinkle ½ oz Perlinis onto each of the two working halves. Then sprinkle chopped bacon over cheese. Cover the working halves with the other two halves and seal the edges. Grill as normal and serve with lettuce, tomato, onion and garnish.

Chef’s Notes: I like to use ground sirloin in this burger preparation. Normally, sirloin can be too lean, and thus dry for burgers (nothing like 80/20 coarse ground chuck, imho). But because the Perlinis are so moist and rich themselves, I’ll go for the sirloin in this recipe. And since you’re going for a high-end burger experience, buy the best thick-cut smoked bacon you can find. Also, round it out with vine ripe tomatoes and Buttercrunch lettuce, a hybrid between Butterleaf and Romaine lettuces. It’s pretty widely available, even in the winter.