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Copycat Dreamland BBQ Sauce

I found a big batch of smoked pulled pork in the freezer the other day. I was going to make one of my ‘usual’ BBQ sauces but this copycat of the sauce at Dreamland BBQ in Alabama has been on my to-try list for a while so I made a few quarts of it.

Visiting Dreamland BBQ (and honestly, just about any BBQ joint) is also on my to-do list, so I can’t vouch for how much of a copycat it is, but I can vouch for how good it is. Not too thick, not too runny with just a hint of heat. It’s a great all-purpose BBQ sauce.

Delicious As Is. But Changeable Too.

You can make this sauce as shown, or play with it to suit your own needs. I was looking for a light red sauce, and that’s exactly what I got. The beauty of a good BBQ sauce like this is you’ve got a great base for your preferences. Want more heat? Add more cayenne. A little sweeter? More sugar. Thicker? Let it simmer a while longer. You can’t go wrong with Dreamland BBQ sauce whether you follow the recipe to a T or use it as a starter for your own version.

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This sauce is fantastic on my Backyard BBQ wings.

Also try my copycat Sweet Baby Ray’s BBQ sauce and Wood Shop’s BBQ sauce.

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3.67 from 3 votes

Copycat Dreamland BBQ Sauce

Visiting Dreamland BBQ (and honestly, just about any BBQ joint) is also on my to-do list, so I can’t vouch for how much of a copycat it is, but I can vouch for how good it is.

Course Sauce

Cuisine American

Keyword barbecue, BBQ, sauce

Prep Time 15

Total Time 15

Servings quarts

Calories 447kcal

Author Inspired by a recipe on Genius Kitchen

Equipment

Ingredients

28 ounces tomato puree
⅓ cup prepared yellow mustard
3 cups water
1 ½ cup apple cider vinegar
¼ cup dark corn syrup see my note
2 tablespoons lemon juice freshly squeezed
1 tablespoon sugar
1 tablespoon brown sugar
2 tablespoons chili powder
1 tablespoon dry mustard
1 tablespoon paprika
2 teaspoons cayenne
2 teaspoons onion powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon garlic powder

Instructions

Place puree and yellow mustard in a large saucepan and whisk until combined.
Whisk in remaining ingredients and bring to a boil.
Reduce to a simmer and simmer for 30 minutes, stirring often.
Keep in the fridge for 2-3 weeks.

Notes

Note: Dark corn syrup makes for a nice dark syrup with a hint of molasses. For a lighter syrup, use light corn syrup.

Note: If you prefer a thicker sauce, combine 1/4 cup corn starch and 1/4 cup cold water and whisk into the sauce as it simmers.

Nutrition

Nutritional values are approximate.

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Copycat Jason’s Deli California Club Sandwich

Back in my high school days I worked in a no-name sub shop. I made some mighty darned good sandwiches if I do say so myself. But honestly, nothing I made was as good as this copycat Jason’s Deli California Club sandwich. First, we didn’t make sandwiches on croissants, which give the sandwich such a nice light buttery flavor. And I had no idea then what alfalfa sprouts were. Now I love them on a sandwich, along with guacamole. This sandwich would’ve been a big seller at the sub shop where I worked.

Go Spicy

I used a spicy guacamole to offset some of the sweetness of the croissant in my copycat Jason’s Deli California club sandwich. You can use ‘normal’ guacamole instead, or try my copycat of Jimmy John’s avocado sandwich spread instead.

No Sprouts, No Worries

I also could not find alfalfa sprouts at any of the grocery stores near our house. None of them. In fact one doesn’t carry sprouts any more at all. Luckily I found some bean sprouts. They aren’t the same thing as alfalfa sprouts but they did add a similar texture.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Real Mayonnaise Made Like Homemade: Time-honored…
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Also try my copycat Red Robin BLTA. And my copycat of the classic K-Mart submarine sandwiches.

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5 from 1 vote

Copycat Jason’s Deli California Club Sandwich

I used a spicy guacamole to offset some of the sweetness of the croissant in my copycat Jason’s Deli California club sandwich.

Course Main

Cuisine American

Keyword copycat, sandwich

Prep Time 10

Total Time 10

Servings servings

Calories 646kcal

Ingredients

4 croissants halved horizontally
1 pound deli turkey meat thinly sliced turkey sandwich meat
1 sliced tomato
½ cup alfalfa sprouts I substituted bean sprouts
½ cup guacamole
8 slices sweet onion
4 strips bacon cooked crispy
4 tablespoons mayonnaise
4 slices Swiss cheese

Instructions

Divide ingredients between the 4 rolls.

Notes

Also great served on sub rolls.

Nutrition

Nutritional values are approximate.

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Quick Fix Copycat McDonald’s Chicken Sandwich

I love cooking meals from scratch. But sometimes reality hits and I have to throw something together that doesn’t require a lot of preparation or ingredients. That’s where this quick fix copycat of McDonald’s chicken sandwich comes in. In less than 30 minutes I get to enjoy a rather tasty chicken sandwich. Heck it even has fresh toppings on it and a rather delicious(but incredibly simple) sauce. Hey, it’s not bad when you’re in a crunch, and I often find myself making little changes to mix things up a bit.

Make It Spicy

Add a little kick to your quick fix copycat McDonald’s chicken sandwich by substituting Tyson’s spicy chicken patties, adding a slice of pepper jack cheese, and adding Sriracha instead of onion powder when making the sauce. You can make these somewhat chicken wing-like by adding Buffalo wing sauce to the buns.

We are not making 5 star sandwiches here, but that’s no reason for them not being tasty. Nothing fancy, just good.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Real Mayonnaise Made Like Homemade: Time-honored…
A History of Delicious: Our simple…

Also try my copycat of McDonald’s addicting French fries.

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5 from 1 vote

Quick Fix Copycat McDonald’s Chicken Sandwich

I love cooking meals from scratch. But sometimes reality hits and I have to throw something together that doesn’t require a lot of preparation. That’s where this quick fix copycat of McDonald’s chicken sandwich comes in. In less than 30 minutes I get to enjoy a rather tasty chicken sandwich.

Course Main

Cuisine American

Keyword chicken sandwiches

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 331kcal

Author Mike

Equipment

Mixing Bowl

Ingredients

2 Tyson chicken breast patties
2 hamburger buns
4 leaves green leaf lettuce
4 slices tomato
2 slices red onion

For the McChicken sauce

¼ cup mayonnaise
1 dash onion powder

Instructions

Heat the chicken per package instructions.
Meanwhile, make the sauce by whisking together the ingredients.
Toast the buns if desired. Slather both bun halves with the sauce.
Add the heated chicken patties, lettuce and tomato (and onion if using) and serve.

Notes

Nutritional values do not include the chicken patties.

Nutrition

Nutritional values are approximate.

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Copycat Quizno’s Italian Sub

I used to work just down the street from a Quizno’s. I went there often for lunch. Ok, very often. I loved their toasted bread and great meats and toppings. Now I work from home and I prefer to make my own lunch, so I make a copycat of the classic Quizno’s Italian sub, my favorite item on their menu.

It’s The Dressing And Pesto

The sweet balsamic dressing and pesto are what really make this copycat Quizno’s Italian sub sandwich memorable. Even if you don’t follow the recipe for the toppings exactly, make the dressing and add the pesto. They add fantastic flavors that are sure to make this a staple in your house too.

I find pepperoncini peppers to be a must-have on a sub. And on a pizza for that matter. I prefer them over pickles. They’re crunchier and tangier and really wake up whatever you put them on.

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Also check out my copycat of the Battalion Chief Sub from Firehouse Subs and Subway’s Italian BMT.

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5 from 2 votes

Copycat Quizno’s Italian Sub

Course Main

Cuisine American

Keyword copycat, Italian, sandwich, submarine

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 799kcal

Equipment

Ingredients

For the sandwiches

6 sub rolls or 2 loaves French bread, each cut into 3 equal sizes
Sweet balsamic dressing see below
pesto I used store-bought
⅓ pound salami sliced
⅓ pound pepperoni sliced
⅓ pound ham sliced
12 slices Mozzarella cheese
dried oregano
12 slices tomato
12 slices onion
6 leaves green leaf lettuce
8 ounce black olives sliced, drained
pepperoncini

For the sweet balsamic dressing

Instructions

For the sandwiches

Preheat your oven to 300 F.
Split rolls horizontally and place onto baking sheet(s).
Brush one cut side of the bread with the dressing.
Spread about 1 tablespoon of the pesto onto the other side of the cut bread.
Add meats and cheese and sprinkle lightly with the oregano.
Bake for 10 minutes.
Add remaining ingredients and serve.

For the sweet balsamic dressing

Whisk all ingredients until well combined.

Notes

Make extra dressing, it’s great on any sandwich!

Nutrition

Nutritional values are approximate.

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Copycat Church’s Fried Chicken Using the Vortex

I could make (and eat) ‘fried’ chicken using my Vortex BBQ all day long. It has never let me down. It has never been anything but easy. This copycat of Church’s fried chicken using the Vortex was no exception. Incredibly crunchy skin. Unbelievably moist and flavorful meat. And as easy as coating it, grilling it, eating it. Done.

Easy. And Fantastic.

There are no tricks or special handshakes that you need to know to get fried chicken right using the Vortex. And although a lot of sites say to rotate the lid every 15 minutes while cooking, I’ve not found that it makes a difference. I don’t over-crowd my grill and I make sure I have a super-hot fire. If you’ve found that rotating the lid is a requirement, let me know but so far, I’ve not had anything but success just keeping the lid right where it is. I also do not flip my chicken while it is cooking. Doing so will result in ‘batter loss’, a bad thing. Just keep it right where it is.

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Also try my insanely-awesome proper pub fried chicken, another fantastic recipe for deliciously crispy tasty chicken cooked using the Vortex. You can also use off-the-shelf fried chicken coating to make spectacular chicken on the Vortex. Check out my Kentucky Kernel chicken too!

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3.67 from 3 votes

Copycat Church’s Fried Chicken Using the Vortex

This copycat of Church’s fried chicken was no exception. Incredibly crunchy skin. Unbelievably moist and flavorful meat. And as easy as coating it, grilling it, eating it. Done.

Course Main

Cuisine American

Keyword fried chicken, Vortex

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 373kcal

Author Inspired by a recipe from Just A Pinch

Equipment

Vortex BBQ

Ingredients

8 pieces chicken I prefer bone-in, skin-on chicken thighs

For the dry mixture

1 tablespoon sugar
1 ½ cups self-rising flour
½ cup cornstarch
3 teaspoons seasoned salt
2 teaspoon paprika
½ teaspoon baking soda
½ cup Bisquick
1 envelope Italian salad dressing mix
1 envelope onion soup mix

For the wet mixture

2 eggs
¼ cup cold water

For a crispier coating

Vegetable oil

Instructions

Fire up your grill with the Vortex BBQ. Let the coals get good and hot.
Combine all of the dry mixture ingredients in a pie plate.
In another pie plate, whisk together the eggs and water.
Working in batches, dip the chicken into the wet mixture, then into the dry mixture.
One more time, dip the chicken into the wet mixture and then the dry mixture.
Transfer chicken to your grill grate around the Vortex and cook until done, about 45 minutes.
Lightly brush the chicken with oil the last 5 minutes of cooking to get a crispier skin.

Notes

You can use any cuts of chicken that you prefer, but I have found that bone-in, skin-on thighs produce the best results time after time!

Nutrition

Nutritional values are approximate.

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Copycat Firehouse Subs Battalion Chief Sub

I’ve never been to Firehouse Subs. So, I can’t really say for sure that this is a 100% copycat of Firehouse Subs Battalion Chief sub (then again, I don’t see it on the menu any more). But I can say I thought this was a fantastic sandwich and if the rest of the menu at Firehouse Sub’s is anything like this, I need to get on over there and make up for lost time.

Great Bite After Bite

Cheese, horseradish, roast beef and lettuce all on a nice toasted roll. Oh, and the surprise? Crunchy fried onions. Oh yeah.

I’m not as big a fan of horseradish as my wife is, even though it does go very, very well with roast beef. But, since finding The Mustard Man’s Simply Horsey mustard, I’ve become a bigger and bigger fan. Simply Horsey combines just the right amount of horseradish with creamy mustard and bit of mayonnaise. It has the perfect consistency for topping this copycat Firehouse Subs Battalion Chief sub.

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

Blue Plate Real Mayonnaise, Homestyle Mayo For…

Real Mayonnaise Made Like Homemade: Time-honored…
A History of Delicious: Our simple…

Also checkout my copycat of one of my all-time favorite restaurant sandwiches, Firehouse Sub’s Hook and Ladder, Subway’s Italian BMT, and my copycat of Quizno’s Italian Sub and of course, my copycat Jersey Mike’s sub too!

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5 from 1 vote

Copycat Firehouse Subs Battalion Chief Sub

I thought this was a fantastic sandwich and if the rest of the menu at Firehouse Subs is anything like this, I need to get on over there and make up for lost time.

Course Main

Cuisine American

Keyword sandwich, submarine

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 2906kcal

Ingredients

2 French rolls or baguettes
¼ cup spicy horseradish mayonnaise if you can't find any, just mix a little prepared horseradish with mayonnaise and a dash of hot sauce
¼ cup French-fried onions
½ pound deli roast beef sliced thin
4 sharp cheddar cheese sliced
4 leaves green leaf lettuce

Instructions

Warm the bread as desired.
Spread each bread half with the horseradish mayonnaise.
Sprinkle the bottom piece of bread with the fried onions (the mayonnaise will help the onions stick to the bread)
Add the remaining ingredients and serve.

Notes

Also great using any sandwich meat you love!

Nutrition

Nutritional values are approximate.

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Copycat McDonald’s Cheddar Melt

“Bring it back!” “Bring it back!” That’s what a lot of folks are saying when they think about McDonald’s Cheddar Melt, which first came out around 2000, but it wasn’t available for long. But, so far, no luck. That’s when you have to step up and make it at home. And hey, to be honest.. it’s even better than I remember!

The real winning flavor on these McDonald’s Cheddar Melts is the onion and teriyaki mixture. It compliments the meaty burger and creamy cheddar sauce perfectly. I grilled my burgers because, well, that’s what I do, but you can also cook the burgers in the same pan that you cook the onions.

The Perfect Toppings

The cheese and onions are also perfect on hot dogs, so don’t be afraid to double or even triple the recipe. And hey, a dash or two of hot sauce isn’t a bad idea either. But don’t go crazy with it. You definitely do not want to hide the wonderful flavor of the toppings on these McDonald’s Cheddar Melts. Heck, you could just eat the cheese and onion with a spoon!

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After enjoying a McDonald’s Cheddar Melt try a homemade Arch Deluxe. It’s crazy good too! If you’re in a hurry you’ll still have time to make a quick fix copycat McDonald’s Chicken Sandwich.

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4 from 3 votes

McDonald’s Cheddar Melt

Course Main

Cuisine American

Keyword burgers, copycat

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 762kcal

Author Based on a recipe from Delish

Equipment

Ingredients

For the cheese sauce

3 tablespoons unsalted. butter
3 tablespoons all-purpose flour
1 ½ cups milk
1 cup shredded sharp cheddar cheese
pinch Kosher salt
pinch freshly ground black pepper

For the onions

2 teaspoons vegetable oil
1 small onion chopped
2 tablespoon Teriyaki sauce store-bought or use my homemade version, below

For the burgers

4 burger patties
Kosher salt
freshly ground black pepper
4 hamburger buns

For the teriyaki sauce

¼ cup soy sauce
1 cup water divided
½ teaspoon ground ginger
¼ teaspoon garlic powder
5 tablespoons brown sugar packed
2 tablespoons honey
2 tablespoons cornstarch

Instructions

For the cheese sauce

Melt the butter over medium heat in a saucepan.
Whisk in the flour until combined. Cook for 1-3 minutes or until golden brown.
Whisk in the milk and continue whisking for 3 minutes to thicken.
Stir in the cheese and season with salt and pepper.
Reduce heat to low until ready to use.

For the onions

Add oil to a medium skillet over medium heat.
Add the onion and saute until tender.
Stir in the teriyaki sauce.
Reduce heat to low until ready to use.

For the burger

Season burgers well with salt and pepper. Fire up your grill for direct and indirect cooking. Optionally, you can cook the burgers in the same skillet as you cook the onions.
Grill burgers to desired doneness.
Toast buns if desired.
Assemble burgers by placing patties on buns. Top with cheese sauce and onion mixture.

For the teriyaki sauce.(makes more than you’ll need for the burgers)

Place 3/4 cup water, ginger, garlic powder, brown sugar, and honey in a saucepan over medium heat.
In a small cup or bowl combine 1/4 cup of water and the cornstarch. Whisk the mixture into the saucepan.
Heat until sauce is the desired thickness, about 3 minutes. If too thick whisk in a bit more water.

Notes

These burgers are more than worth the effort.

Nutrition

Nutritional values are approximate.

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Copycat Jimmy John’s Avocado Sandwich Spread

Sometimes you just need a little reminder to step outside of your box of usual sandwich spreads and use something you might not think of. This copycat of the avocado sandwich spread from Jimmy John’s is essentially guacamole with a few twists thrown in. It’s fantastic on a sandwich and for that matter, equally as great as a dip for tortilla chips. That’s why I doubled the recipe. Sandwiches and chips. Lunch is done.

A Little Heat Never Hurts

Every sandwich needs a little spiciness in my opinion. Which is why I was happy that this copycat Jimmy John’s avocado sandwich spread includes a jalapeno. Now, granted, it’s a small jalapeno so you’re not going to get overwhelming heat. But you don’t want that kick to be front-and-center. Just there, in the back. Noticed but not overwhelming. This spread is excellent on my copycat of Jason’s Deli California Club sandwich.

Nice-n-Creamy

Use your food processor (or blender) to get the spread to the consistency you want. You aren’t making chunky guacamole, so I would say keep going until it’s creamy smooth. It’s up to you. You do want it to be spreadable. Once it’s creamy you can’t go back and un-creamy it, so stop every few seconds or so and test it.

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Also try my spicy avocado salad dressing.

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4 from 5 votes

Copycat Jimmy John’s Avocado Sandwich Spread

This copycat of the avocado sandwich spread from Jimmy John’s is essentially guacamole with a few twists thrown in.

Course Sauce

Cuisine American

Keyword avocado, sandwich, sauce

Prep Time 10

Total Time 10

Servings servings

Calories 178kcal

Equipment

Ingredients

1 small jalapeno pepper seeded, chopped
1 medium white onion chopped
1 clove garlic chopped
1 Roma tomato chopped
2 medium avocados peeled, pitted, chopped
1 tablespoon lime juice
¾ teaspoon Kosher salt
⅛ teaspoon dry mustard

Instructions

Place the jalapeno, onion, garlic and tomato into a blender or food processor. Process until smooth.
Place avocado into a large bowl. Drizzle with the lime juice and smash with the back of a fork. Transfer to the blender.
Add the salt and mustard to the blender and pulse until the mixture reaches the desired thickness.
Slather on bread for sandwiches. If you do have any extra spread it makes for a great chip dip!

Notes

Stir well before serving.

Nutrition

Nutritional values are approximate.

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Long John Silver’s Hush Puppies (Copycat Recipe)

Making the copycat recipe of Long John Silver’s hush puppies was the crowning moment in my efforts to duplicate my childhood memories of eating at the fast food restaurant. I made the fish. I made the fries. And I made the chicken planks. And now, I’ve made the hush puppies. They have the perfect texture and the perfect corn flavor. What fantastic hush puppies they are! Get out the ketchup because it’s time for some hush puppy dunkin’! I grinned from ear-to-ear while I devoured these, each bite reminding me of days gone by, years ago!

Why Are They Called ‘Hush Puppies’?

People often tell that the origin of the name ‘hush puppies’ can be traced back to hunters and fishermen who would toss the fried cornmeal to their dogs to stop them from barking. I recommend the article The Real History of Hushpuppies by Robert Moss over on Serious Eats.

Ketchup… Or?

As a kid, ketchup was my dunking sauce of choice when it came to hush puppies. I like to mix it up a bit more now and then. And I have to say, one of my favorites now is BBQ sauce. Yep. Spicy. Or smoky. Or both. Maybe a little sweet. There are lots of great BBQ sauce flavors out there, and they’re all great for dunkin’ hush puppies! Try it!

For Two… Or A Crowd

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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This copycat of Long John Silver’s hush puppies is flat-out fantastic. For something a little different you’ll also love my okra hush puppies!

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5 from 1 vote

Long John Silver’s Hush Puppies (Copycat Recipe)

I made the fish. I made the fries. And I made the chicken planks. And now, I’ve made the hush puppies. They have the perfect texture and the perfect corn flavor.

Course Side

Cuisine American

Keyword copycat, deep-fried, hush puppies

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 88kcal

Equipment

Ingredients

¼ cup whole milk
1 egg
½ cup cornmeal
¼ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon garlic salt
1 teaspoon onion powder
Canola oil for frying

Instructions

In a small bowl whisk together the milk and egg.
In a large bowl combine the remaining ingredients except for the oil.
Whisk in the milk and egg mixture. You want the batter to be somewhat thick. If too thin add more cornmeal.
Heat a few inches of oil to 375 F in a deep fryer or Dutch oven.
Working on batches, drop batter into the hot oil. I used a 1/2 tablespoon measuring spoon. If you want smaller hush puppies use a teaspoon measuring spoon.
Fry until golden brown, flipping after the bottom is brown.
Remove to a paper towel-lined plate or cooling rack.

Notes

Serve with your favorite dipping sauce (ketchup!).

Nutrition

Nutritional values are approximate.

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Copycat Royal Red Robin Burger

I’ve been in a sort of burger ‘rut’ lately, making my standard griddle burgers. Now, they are great, and I will keep making them, but I’ve decided I’d better up my game a bit. Copycats of my favorite restaurant burgers are always a good thing to make. So I made a copycat of the Royal Red Robin burger, which I’ve had a few times at Red Robin and have always enjoyed. This copycat is spot-on. It’s a pretty standard burger, but topped with a fried egg. A fried egg can make all the difference in the world to a burger. As does mayonnaise. I wish I’d known that a long, long time ago.

The Perfect Burger?

Red Robin has a lot of great burgers. For a limited time, years ago, they offered the Mount Vesuvius Burger, which is crazy good and crazy big. But for a simple, flavor-packed burger, the Royal Red Robin burger is the way to go. Just try to not bust your egg like I did when I made my copycat Royal Red Robin Burger! Practice, practice, practice!

Makin’ Bacon

I love putting bacon on a burger. But cooking up some bacon can take some time. If I’m cooking outside on a griddle, I can cook a few pieces, starting before I put on the burgers. More times than not, though, I grab some pre-cooked pieces out of the freezer. Every once-in-a-while I grab a pack and bake it in the oven. I put the pieces between paper towel sheets and freeze them. They’re perfect for burgers and other dishes. I just reheat them, usually alongside my burgers as they cook!

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For something totally different, top your Royal Red Robin Burger with ketchup leather instead of just a few squirts of the red stuff from a bottle.

Also try my copycat of Red Robin’s Haystack burger.

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5 from 1 vote

Copycat Royal Red Robin Burger

I’ve been in a sort of burger ‘rut’ lately, making your standard griddle burgers. Now, they are great, and I will keep making them, but I decided I’d better up my game a bit.

Course Main

Cuisine American

Keyword burgers, copycat

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 801kcal

Author Based on a recipe from Red Robin At Home

Ingredients

1 ½ pounds ground beef
Kosher salt
freshly ground black pepper
8 slices American cheese
4 eggs cooked over-medium
Ketchup
4 slices bacon cooked, halved
4 tomatoes thin slices
Iceberg lettuce shredded
Mayonnaise
4 hamburger buns toasted

Instructions

Divide beef into 4 equally sized patties. Season with salt and pepper and cook as desired. I prefer mine cooked over high heat on a griddle so they get a bit of a crust to them.
Place cheese on bun bottoms.
Add the burger, egg, ketchup, bacon halves, tomato, and lettuce.
Slather top bun with mayonnaise and serve.

Notes

Serve with plenty of napkins!

Nutrition

Nutritional values are approximate.

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