8 slices of smoked bacon
4 hamburger buns
4 leaves of green leaf lettuce
1 tomato, sliced
4 slices of smoked cheese
For the patties:
450 g (1 lb) semi-lean ground beef
60 ml (1/4 cup) wheat germ
30 ml (2 tablespoons) chopped parsley
15 ml (1 tbsp) steak spices
1 beaten egg
Pour in the chipotle mayonnaise:
125 ml (1/2 cup) mayonnaise
15 ml (1 tablespoon) chopped chives
2.5 ml (1/2 tea cup) chipotle
Pour in the fried onions:
1 liter (4 cups) canola oil
60 ml (1/4 cup) milk
5 ml (1 tea cup) chipotle
125 ml (1/2 cup) flour
125 ml (1/2 cup) panko breadcrumbs
1.25 ml (1/4 tsp) baking powder
2 large onions
In a bowl, combine the ingredients for the pancakes. Shape four patties about 2 cm (3/4 inch) thick with the mixture. Book at cost.
In another bowl, combine the ingredients for the chipotle mayonnaise. Book at cost.
In a large saucepan or deep fryer, heat the canola oil until it reaches 180°C (350°F) on a cooking thermometer.
In a bowl, whisk the egg with the milk and chipotle.
In another bowl, mix the flour with the panko breadcrumbs and the baking powder.
Cut the onions into 1 cm (1/2 inch) thick slices. Undo the slices two rings at a time to form large rings.
Dip the onion rings in the milk mixture, then drain. Coat the slices with the breadcrumb mixture. Shake. Fry a few onion rings at a time for 1 to 2 minutes, stirring, until golden and crispy. Drain on paper towels.
Meanwhile, preheat barbecue to medium-high.
On the hot, oiled barbecue grill, place the beef patties. Close the lid and cook for 5 to 7 minutes on each side, until the inside of the patties has lost its pink color.
A few minutes before the patties are done cooking, place the bacon slices on the barbecue grill. Close the lid and cook for 2 to 3 minutes on each side.
Open the buns and grill them for 1 minute on the top grill of the barbecue.
Spread the chipotle mayonnaise on the buns, then garnish with lettuce, a meat patty, tomato, cheese, fried onion rings and bacon.