Batch House's Batch Burger

15 mins Prep Time

15 mins Cook Time

Written By

Robin Winship

Creemore Springs' very own brewpub in the Financial District -- Batch House -- is the ideal locale to enjoy a cold pint of lager and a juicy Batch Burger. Comprised of Swiss cheese melted to a crispy skirt, a chuck patty, bacon and their in-house steak sauce mayo -- this recipe is perfect for the burger fanatic.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @batch.house!

Ingredients

Batch House Burger

125g ground chuck
Slice of Swiss cheese
4 tbs steak sauce mayo (recipe below)
2 pieces shaved iceberg
2 pieces bacon
1 dill pickle slice
Brioche bun
Salt
Cracked black pepper

Steak Sauce Mayo

80g mayonnaise
35g tonkatsu sauce, Bulldog brand
1 tsp cracked black pepper

Directions

Steak Sauce Mayo

1 Steps

Step 1

In a large bowl mix all ingredients, with a whisk, until fully combined.

Assembly

8 Steps

Step 1

Cook 2 strips of bacon in a pan.
Step 2

Form ground chuck into a loose ball, season balled burger patty with salt and pepper.
Step 3

On a griddle or pan heated to high press burger patty down with two spatulas until 1 cm thick.
Step 4

Toast buns in a pan or in the oven.
Step 5

After 1 minute when burger is crispy and caramelized flip over. Add cheese and bacon on top. Cover with bowl.
Step 6

Remove bun, spread mayo on both sides of the bun. Place pickles on the top and lettuce on the bottom bun.
Step 7

Remove bowl, burger should be medium at this point allow cheese to continue to melt down sides and develop into a “skirt”.
Step 8

Place burger on top of lettuce and top with top bun.