• Form the ground beef into 4 approx 1/3 lb burger patties.
• Add oil to the bottom of a small heavy bottomed pan. I use a cast iron. Place on the heated grill or on the stove on medium heat.
• Add onions and cook, without stirring, until soft and caramelized, about 15 minutes.
• Meanwhile, add the blackened seasonings to a plate and press the burgers into the seasoning, crusting all over including the sides.
• Spray both sides of the burger patties with non stick spray. This helps the seasoning caramelize. 
• Heat the grill or a grill pan on the stove over medium heat.
• Grease your grill grates and add all the patties.
• Close the grill cover and grill for about 5 minutes each side (medium).
• Add a tablespoon of bleu cheese crumbles to each patty and close the cover for an minutes to let if warm and melt slightly.
• I also like to spray my buns and add them to the grill then to warm up.
• To plate: add the bottom bun and top with a lettuce leaf and thick sliced tomato. Add two grilled burger patties. Then top with caramelized onions and add the top bun. Secure with a skewer or steak knife and serve warm.

• Make 8 small (slider size) patties and place on a sheet of wax paper.
• Lay another sheet of wax paper on top and flatten patties with a rolling pin or a skillet.
• Place approx 2 tbsp garlic and herb spreadable cheese in the center of four of the patties and spread out some.
• Place the other four patties of top of the garlic cheese stuffed patties and seal edges so they are now four approx 1/4 pound burgers.
• Coat a grill pan or large skillet with cooking spray and heat over med. high.
• Add the four stuffed patties and cover with a lid to steam and cook.
• While burgers are cooking, coat another skillet and heat over medium.
• Add bacon slices and cook until crispy.
• Drain bacon on a paper towel lined plate and reserve.
• Flip burgers when they are brown on the sides and when they are almost done {about 3 more minutes}add a large sprinkle of shredded cheese on top of each.
• Cover and cook until cheese is melted.
• Remove to a plate and cover with aluminum foil to keep warm.
• To cook eggs, heat a small skillet and coat with cooking spray.
• Using a biscuit cutter or ring mold, break egg inside mold and cook until egg white is set.
• Remove mold gently (you may have to use a fork to scrap sides) and then flip egg.
• Repeat with remaining eggs.
• Cook to about over medium- all the white is cooked but the yolk is still slightly runny.
• Toast buns lightly and then spread a tbsp of garlic spreadable cheese on the inside of each bun top and bottom.
• Add a stuffed burger patty to bottom bread, top with an egg and one slice of bacon cut in two and then the top bread bun.
• Serve with lots of napkins and enjoy!

• Mix the bourbon, maple syrup, brown sugar, and mustard together in a small bowl. Set aside.
• Form ground turkey into 4 patties and season both sides with salt, pepper, and garlic powder.
• Heat a grill pan or large skillet over medium heat.
• Spray with nonstick spray then add burger patties.
• Cook for until browned then flip, spraying pan again.
• Cook for 2 minutes then baste all burgers with bourbon glaze. Continue to cook until cooked through and browned.
• Meanwhile melt butter in a large saucepan over medium heat. Whisk in flour, stirring constantly for one minute.
• Add heavy cream and continue whisking.
• Bring to a boil, and cook for two more minutes, stirring constantly.
• Remove from heat, and stir in both the white cheddar cheese and Parmesan.
• Season with salt, pepper, and nutmeg.
• To assemble burgers:  Place a burger patty on top of the bottom toasted bun, add a thick slice or two of tomato, two pieces of bacon {break in half} and then drizzle with cheese sauce and garnish with green onions. Add top bun.
• Repeat with remaining burgers and serve hot with lots of napkins.
• Serve with mashed potatoes for the final Hot Brown ingredient.

• Preheat oven to 350 degrees.
• Place portobellos in a baking dish and top with teriyaki sauce, turning to coat.
• Let sit and marinade in sauce while you cook the filling.
• In a skillet over medium heat, add a swirl of olive oil and add onions and garlic.
• Cook stirring until softened then season with salt and pepper.
• Add cream cheese and ½ cup of the shredded cheese mix, stir until melted.
• Finally add 1 cup chopped spinach and stir until wilted. Remove from heat.
• Flip portobellos so they are facing up in the baking dish and scoop filling into the centers, packing it in.
• Bake in the center of the oven for 20 minutes or until melted a bubbly.
• Right before the mushrooms come out of the oven make the topping: In a small bowl, combine panko breadcrumbs, 1 tbsp shredded cheese, and 1 tsp olive oil. Mix to coat.
• Remove mushrooms from oven, turn the oven to broiler.
• Sprinkle breadcrumb topping on top of each mushroom then place under the broiler until golden, about 1 minute.
• To plate: I like to use more baby spinach (kale is also tasty) on the bottom of my bun then top with a stuffed Portobello (cheese side up).  This helps to keep the bread from getting soggy.
• You don’t need many condiments since the Portobello and its filling is the star but I had a pop of flavor and spice with a drizzle of Gochujang sauce on the inside top bun. Sriracha mayo would also be delicious.
• Top your portobello with the top bun and serve warm with a side of crispy potatoes or fresh steamed broccoli.

For remoulade:

• Prepare remoulade by combining all sauce ingredients in a small bowl.
• Place in a squeeze bottle and keep cool.

For pimento cheese:

• Combine pimento cheese ingredients in a bowl and mix well.
• Add to a small skillet and stir until melted.
• Remove to a container, cover, and keep cool until ready to form burgers.

For fried green tomatoes:

• Slice green tomatoes into thick slices (4-5 per tomato).
• Place in a large bowl and cover with buttermilk. Chill.
• Remove from fridge and dip each slice in seasoned cornmeal, pressing to coat.
• Place on a plate until ready to fry.
• Heat oil to 350 degrees in a deep cast iron pan on the grill.
• Fry one or two at a time in oil.
• Drain on paper towel lined plate and keep warm.

For the burger and toppings:

• Cook onions with olive oil in a cast iron skillet on the grill over medium heat until softened.
• Season with salt and pepper and remove from skillet. Keep warm.
• Add bacon to the same skillet.
• Cook until crispy on both sides.
• Remove to a paper towel lined plate and keep warm. Drain grease.
• Add burger meat to burger mold, fill center with a scoop of pimento cheese, and cover with meat to form a 1/2 burger patty.
• Repeat with remaining meat.
• Add 2 burgers at a time to the same skillet that the bacon was cooked in.
• Cook on both sides until 160 degrees.
• Finish on the grill grates to get a nice crust and grill marks.
• Keep warm.
• Melt butter in a small pan on the grill.
• Brush butter on Texas toast slices.
• Toast bread on the top
• rack of the grill, for a minute or less on each side until lightly golden.
• Remove from heat.
• To plate: Place stuffed burger patty on a slice of toasted Texas toast, top with sauteed Vidalia onions, 2 pieces of crispy bacon, 1 large fried green tomato, and a healthy drizzle of remoulade on top of tomato.
• Top with another toasted bread slice.
• Cut in half diagonally and use toothpicks to hold together.
• Top and garnish with pickled okra and other assorted pickled veggies and greens.

• Cook bacon slices until crisp then drain on a paper towel lined plate.
• Drain all but 1 tbsp bacon grease then add chopped onions and cook until softened, about 10 minutes.
• Add a swirl of olive oil and add the mushrooms to the onions.
• Cook for another 5 minutes or until mushrooms have darkened and softened.
• Season with salt and pepper and remove from heat.
• Form the bison into 4 round patties.
• Season how you like. I used seasoning salt, ground black pepper, and garlic powder.
• Heat a heavy skillet (I use a cast iron pan) over med high, add a swirl of vegetable oil and place all 4 patties in the pan.
• Cook for a few minutes until a nice crust forms on one side. Flip and let cook for a minute then add a slice of cheese to each patty and cover pan with a lid for a minute to steam until cheese melts.
• While the burgers are cooking butter and toast your buns, then spread the inside of the top bun with honey mustard.
• Heat a small skillet and cook each egg, one at a time, to over medium. Gently flipping over once. Remove from heat to a plate.
• Add a ham slice and 2 bacon strips crosswise on each burger then remove with a spatula and place each patty on each bottom bun.
• Top with a fried egg and a mound of sauteed mushrooms and onions, then the top bun.
• Prepare to get messy! Dig in and let your taste buds have a party!