OK fine, epic burgers AND epic toppings this time

Soppressata

Chop some Soppressata to mix in with the beef. Mix it into a pound of beef and make approximately 1/3 pound sized patties.

Marinate

Make a marinate of Lea and Perrins Worcestershire Sauce, a strong, room temperature porter, extra virgin olive oil and spice to taste. I use St. Peter's Old-Style Porter. One cup of porter to 2 tablespoons of Lea and Perrins and generous olive oil, mix in your spices and proceed to marinate.

Marinate that Shit

Marinate that shit

Tomatoes in Olive Oil

Toss tomato slices in a few tablespoons-full of extra virgin olive oil spiced to taste.

Potato Slices in Olive Oil

Toss potato slices in a few tablespoons-full of extra virgin olive oil spiced to taste.

Butter and Onions

Slowly melt some butter while chopping some onion. I used a sweet Vidalia but you can use any onion you prefer. Red, yellow, white... it doesn't matter: caramelized onions are the shit regardless and fill your whole home with a wonderful scent.

Buns and Butter

After the butter has melted soak some butter into the insides of your onion buns. Soak both sides and set aside.

Buttered Buns with Caramelizing Onions

Gently caramelize your chopped onions with the butter leftover from buttering your buns.

Add a Bitter or Port

Get butter medium-high temperature and about mid-way through cooking add a strong room temperature bitter or port, then, as the onions change color, add salt and pepper. Add the pepper last just before removing the onions from heat or the pepper will burn and taste very bitter.

Toast Your Buns

Using the last little film of butter in the pan from the caramelized onions toast your buns.

Toasted Bun

Like this fucker.

Everything That's Going on the Grill

Need I say more? OK fine, the burgers, the tomatoes, and the potato slices. The olive oil in the marinate and coating the potato and onion slices will keep it all from sticking to your hot grill. The grill should be prepped for indirect heat at about 600 degrees Fahrenheit.

Sliced Smoked Gouda

It doesn't take a lot because it has such a smoky, earthy flavor. Slice a little Smoked Gouda to put on the burgers while they grill.

Put that Shit on the Grill Damn It!

Hurry up damn it I'm hungry.

Don't Let the Cheese Dry

To keep the Smoked Gouda from drying while the burgers and potato slices grill, keep it in your burger marinate. As the burgers cook brush the marinate over them from time to time. When you're ready to put the cheese on the grilling burgers pour the marinate over the burgers and allow the grill to flare giving the burgers a good char.

I'm Hungry Damn It, Grill that Shit!

The burgers take the longest, then potatoes a little less time, and the tomato slices the least amount of time. Put your Smoked Gouda on the burgers to melt when you put the tomatoes on the grill. The tomatoes only need a few minutes per side.

Get that Shit Off the Grill Damn It I'm Hungry!

Why are you still taking pictures? I'm starving!

Start Building Your Burger

Put the grilled tomato slices on the burger and mill some sea salt and fresh peppercorns over it.

Why are You Still Building That Burger? I'm Hungry Damn It!

Put your caramelized onions on top of some fresh lettuce that has been tossed in extra virgin olive oil with sea salt and pepper. Add a small dash of Dijon Mustard. A side of San Marcos canned, sliced jalapenos and carrots is a nice spicy offset to the earthy deep flavors from everything else.

Eat that shit already!

Need I say more? Eat that shit already.
Since I got slammed for no toppings on my Epic burger post here http://imgur.com/gallery/8536u72 then here are my epic burgers with epic toppings. Enjoy. Bastards.