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The Greg Burger

This burger came about when one of my regular customers told the waitress to have me surprise him when she took his order. He liked it and named it. Since this is for a restaurant there are no extravagant ingredients or preparations.


good quality burger pattie
sauer kraut
canadian bacon or lean ham slices
swiss cheese
Bleu cheese dressing, I make my own
4" piece of my homemade french bread


grill pattie on open flame char to medium grill ham or canadian bacon but not too crisp have split french bread toasting in 2" deep pan in oven, mine is a pizza oven at 525 degrees, top and bottom down so it is browned next to burger yet soft on top warm sauerkraut on plate in microwave, enough to heap on pattie when you are ready to finish last side of pattie heap sauerkraut followed by ham and top with swiss and let melt put dollop of bleu cheese dressing either on bottom of bun, my preference, place burger on bun and serve open face. You can put bleu cheese on top for better presentation but it makes it more difficult for customer that wants to add ketchup or other condiment. Serve all your burgers with large kosher pickle spear.


I sell the heck out of these!