American Sale Bull Burger Battle pits chefs to create the perfect burger

CHICAGO (WLS) -- On July 25, 2015, chefs from around the country came to Chicago to create one-of-a-kind burgers in the American Sale Bull Burger Battle. The competition was created in 2013. In 2015, it hosts battles in Chicago, Baton Rogue, Mahopac, NY, San Marcos, CA, and Indianapolis. Two time world champion, Wade Fortin, shared one of his favorite recipes live on ABC 7.

The Matador Burger

Serves 4

Ingredients:

4 brioche hamburger buns

1.25 lbs of fresh ground beef

4 slices of provolone cheese

1 medium Spanish onion, julienned

1 Tbsp olive oil

1 tsp granulated onion powder

1 tsp sherry vinegar

1/2 cup mayonnaise

1 Tbsp fresh lemon juice

1/4 tsp fresh garlic, minced

1/2 tsp tabasco sauce

1 Tbsp fresh chopped tarragon

8 slices of crisp bacon

Spice Blend:

1/2 cup kosher salt

1 Tbsp black pepper

1 tsp granulated garlic

Preparation:

Place iron skillet on hot grill to heat, when hot add onions and saut until caramelized. Fold in vinegar and granulated onion powder. Season with a dash of spice blend and set aside. In a food processor, combine mayo, lemon juice, tarragon, and minced garlic. pulse until mixed thoroughly. Form burgers into 6 ounce patties and place a thumb print impression in the middle of the patty. This will prevent the burger from shrinking up when cooking. Liberally season burgers with spice blend and place on a hot grill, impression side up. Cook for about 2 minutes and then turn 45 degrees, cook for another 2 minutes and flip. Repeat process and top with cheese. If you want a temperature beyond medium continue to cook before topping with cheese. Once cheese is melted, toast bun and build burger. Place burger on bottom bun, top with 2 slices of bacon and about 2 Tbsp of caramelized onions. Spread 1-2 Tbsp of mayo on top bun and cap burger to complete build.