Lifestyle

Mackinac Island's JL Beanery Bomber Burger

Posted May 18, 2016 6:00 am

For the burgers

1 pound ground chuck

1 small bag corn chips, crushed (2 ounces by weight)

1 jalapeno, minced (or small can of diced green chiles)

2 tablespoons steak sauce

1 tablespoon Worcestershire sauce

Dash of salt and pepper

For serving

Extra sharp white cheddar, shredded

8 bacon slices, cooked

Sliced tomato

Lettuce

For the Beanery Bomber Mayo

4 tablespoons mayonnaise

3 tablespoons canned green chilies

1 tablespoon steak sauce

1 tablespoon Michigan cherry jam

4 hamburger buns, sliced in half (Vickie uses brioche)

Combine burger ingredients in large bowl; mix gently to combine. Divide into four burgers. Refrigerate until ready to grill.

Combine all mayo ingredients in small bowl, stirring until thoroughly combined. You may place mixture in a food processor or blender if you would like the mayo to be smooth. Set aside.

Grill burgers to desired internal temperature. Top each burger with grated cheddar and two slices of bacon. Place bun halves, cut side down, on grill. Close grill for 1 to 2 minutes, or until cheese is melted, being careful not to burn buns.

Remove buns and slather top and bottom with mayo. Top prepared bun with burger, tomato slices and lettuce. Enjoy!

Great served with JL Beanery Apple Cole Slaw and crunchy corn chips.

Makes 4 - quarter pound burgers

As featured on Beach Bites with Katie Lee

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Beef Food Herbs & Spices Lifestyle Nuts/Seeds/Grains Recipe Recipe Type Vegetables

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