Directions

1. Season the beef with salt and pepper, ensuring it is well-mixed. Proceed to divide the beef into two equal portions.
2. Shape the first portion into a large patty, around 20 cm in diameter. Create a pocket in the center, and fill it with White Monterey Jack Cheese.
3. Form another 20 cm patty with the second portion of beef. Place it on top of the first patty, sealing it together firmly to prevent any cheese leakage. Put them on a baking sheet lined with parchment paper.
4. Craft a bacon weave using 5 strips in one direction and 5 in the other. Place the bacon weave on a separate baking sheet lined with parchment paper.
5. Bake the patty in the oven at 200ºC for 30-40 minutes. Check after 30 minutes, removing it when the meat is crispy, and the internal temperature reaches 70ºC. Add Process Cheddar Cheese Ribbon Slices and let them melt as the patty rests for 2 minutes.
6. While the patty cooks, bake the bacon weave for approximately 10 minutes, then flip and continue until crisp.
7. Sauté the onions and mushrooms in butter until they are soft, and season with salt and pepper.
8. Cut the bread boule in half, and adjust the thickness by shaving off some from the middle. Toast the bread on a griddle with butter, then assemble with mayonnaise, lettuce, and tomato. Place the burger patty on top, followed by the bacon weave, and finish with the mushroom and onion confit. 
9. Add candied jalapeños on top, add your fries in the middle, and serve!

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