MANY OF YOU KNOW FRANCISCO. HE HELPS ME SO MUCH WITH MY BUSINESS AND IS OBVIOUSLY A HUGE FAN OF MY GRASS FED AND FINISHED RIBEYES. HE LOVES BURGERS TOO. SO I ASKED HIM, WHAT HIS ULTIMATE BURGER RECIPE WOULD BE. HE MAKES FANTASTIC BURGERS.
SO HERE WE HAVE HIS ULTIMATE RIBEYE BURGER AVAILABLE. UNDERSTAND THAT THIS IS A BIT MORE EXPENSIVE THAT A REGULAR BURGER BECAUSE WE ARE USING OUR MOST EXPENSIVE MEAT, GRASS FED RIBEYES AND OUR POPULAR SMOKED BACON.
85 % GROUND BONELESS RIBEYE, 10 % BACON PIECES, 5 % GROUND PORK, 5 % DICED MUSHROOMS, OLIVES, ONIONS, GARLIC, SEA SALT AND FRESH GROUND PEPPER
• $25 LB (ribeyes and bacon are expensive meat cuts to put in burgers) (2 half lb patties, 1 LB PACKS) comes with 2 brioche buns