The Rail House Burger Recipe

Waverly bar and restaurant "The Rail House" shares a signature burger recipe for summer barbeques.

Bo angus muc in Irish roughly translates to cow and pig in English. This burger is made with black lable angus beef so the name came together easily for owner of The Rail House, Al Burges.

Bo Angus Muck Sliders

5 LBS angus beef
1 LB applewood smoked bacon
3 C. shredded mild yellow chedar
1/4 C. gran. garlic
1/4 C. ground black pepper
1/4 C. kosher salt

Mix well in large mixing bowl until all ingredients blend together.

Pat burgers to 3 oz. each. Stuff burgers with:

1/8 OZ. diced red onions
1/8 OZ. diced jalapenos
1/4 OZ. diced pepperjack cheese
1/8 OZ. shredded cheddar

Redd's Apple Ale Onion Straws

1 medium spanish onion, halved and sliced thin
12 OZ. Redd's Apple Ale
1 1/4 C. flour
1/2 TSP. Kosher Salt
1/4 TSP. ground black pepper

Soak onions in batter for one hour. Fry onions in deep fryer for roughly three minutes depending on desired crispness. 

Cooking

1. Char-grill burgers to a fully cooked 160 degrees on medium heat. *NOTE: Must be well-done due to raw bacon.

2. Top burgers with 1/4 OZ. white american cheese, melt to cover burger.

3. Top burger with 1 OZ. of Redd's Apple Ale onion straws.

4. Serve burger on toasted sweet yeast slider bun or dinner roll. Add romaine and tomato, enjoy! 


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