Cobb Raft Burger

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Divide the ground beef into 8-oz. portions. Gently mold the portions into slightly oval balls. Press the burger to the table surface and begin forming an oval patty. Turn the burger oval and continue to mold the oval patty so that it is a 4″ x 6″ oval patty. Transfer the patties to a covered storage container between parchment layers and refrigerate for future service. CCP: Refrigerate at 41°F, or below. Slice the bacon into 1″ pieces. Place the bacon in a heated sauté pan over medium heat. Cook until it is crispy. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. Place on paper towel to drain. Transfer to a covered storage container. Label, date, and refrigerate for future service. CCP: Refrigerate at 41°F, or below.

To prepare à la carte:

Season the patties with salt and pepper. Place on a heated char-grill or broiler. Grill on both sides until cooked to desired doneness. CCP: Final internal cooking temperature must reach a minimum of 155°F, held for a minimum of 15 seconds. Place 1 Tbsp. oil in a heated nonstick pan. Break an egg into the pan. Cook until the white is cooked through for a sunny side up egg or cook to desired doneness. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. Toast the insides of the English muffin under a heated salamander or broiler until golden brown. Place both halves on a heated serving plate. Place the burger on top of the English muffin. Place 2 oz. lettuce on top. Drizzle 1 Tbsp. dressing on the lettuce. Sprinkle with 6 tomato halves, 1 oz. kalamata olives, 1 oz. avocado, 1/2 oz. bacon, and 3/4 oz. blue cheese. Place the egg on the top and serve.