The “Bass’ Fort Worth Chili Burger” is featured at Del Frisco’s Grille Fort Worth in Sundance Square and includes a base of chili, bacon, beef, onions, and cheese. This burger is dedicated to the memory and talents of Executive Chef Russ Huey and incorporates bread from Empire Bakery.
Executive Chef Carter Reyenga said, “It is two American classics in one. Chili and a burger. Two prime beef patties topped with house ground prime chili that is slow braised with Bass beer. It is topped with shredded cheddar, diced onions and sloppy sauce. All fitting between a local brioche bun…don’t forget extra napkins!”
Russ Huey’s Bass’ Fort Worth Chili Burger Recipe
1 Tbsp sloppy sauce
12 cup shredded lettuce in 1/8 inch slices
1 tomato slice
1 red onion slice
1 Bread and Butter pickle slice
2- 4 oz prime beef patties
2 oz Bass’ Chili
1 oz Ribboned Shredded Yellow Cheddar
12 oz dice yellow onion
2 slices thick slab bacon
Place 2 burger patties on the griddle, and season with S+P mix. Cook burgers until a medium temp. Toast a burger bun, from coast to coast, and place sloppy sauce, on bottom bun.
Lay lettuce, tomato, onion, and pickle on bun. Place the yellow cheddar, on top of patties and allow it to melt while burger is still on griddle. Transfer burger’s with cheese to bun set up. Add diced yellow onion to the top of cheese. Finish off with 2 slices of bacon.
Place top bun on and place pick to secure burger.