Carnival Cruise Line is inviting us to turn up the Fun for National Hamburger Day with some great Memorial Day burger recipes from Guy’ Fieri. The celebrity chef partnered with Carnival Cruise Line to develop Guys Burger Joint, a featured and popular eatery on their fleet of FunShips. Guy proved to be a perfect match for Carnival and has passengers lined up all day for their daily fix. They’re that good.
The poolside dining venues feature four different variations of freshly grilled burgers with mouth-watering toppings, as well as hand-cut fries, all developed by Fieri. Diners can also customize their burger with an extensive toppings bar featuring a variety of sauces and condiments, as well as accompaniments like bacon, blue cheese crumbles and sautéed mushrooms. Guy’s Burger Joints also feature a fun décor that celebrates the chef’s love of car culture and California roots.
For those who want to recreate one of these hand-crafted burgers at home, below is the recipe for a Guy’s Burger Joint favorite — the Straight-Up with a Pig Patty. Enjoy!
Straight-Up with a Pig Patty Burger
Recipe courtesy of Guy Fieri, for Carnival Cruise Line
Total Time: 2 hr. 50 min
Prep: 30 min
Cook: 2 hr. 20 min
Yield: 4 servings
- 2 heads garlic
- Extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
- 2 tablespoons unsalted butter, softened
- 12 ounces thinly sliced Applewood smoked bacon
- 32 ounces ground beef (80/20 blend)
- 8 slices cheddar
- 1/4 cup low-sodium chicken broth mixed with 2 tablespoons water
- 4 brioche hamburger buns, cut in half
- 1 kosher dill pickle, finely sliced
- 1/2 sweet onion, very finely sliced
- 1 beefsteak tomato, finely sliced
- 1/4 head iceberg lettuce, finely sliced
- 2 ounces Super Melty Cheese (‘SMC’) Sauce (recipe follows)
- Donkey Sauce (recipe follows)
Super Melty Cheese (SMC) Sauce:
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk, warmed
- 1 teaspoon kosher salt
- Pinch grated nutmeg
- 3 ounces grated yellow American cheese
- 1/4 cup minced roasted garlic (use a little less if not using pre-prepared roasted garlic as it is stronger in flavor and less subtle than fresh)
- 1 cup prepared mayonnaise
- 4 dashes Worcestershire sauce
- 1 teaspoon regular hot dog mustard
- 1/4 teaspoon kosher salt
- 4 pinches ground black pepper
Roast Garlic: Cut off the top third of the garlic head to expose cloves. Place onto a piece of foil. Drizzle with olive oil and sprinkle with salt and pepper. Fold foil to cover then place into oven for about 1 hour 15 minutes. Remove from the oven, discard husks and mash
Make Garlic Butter: Mix 1 teaspoon of the roasted garlic with room temperature butter. Season with salt. Set aside in the fridge to slightly firm up.
Make Pig Patties: Set a large pot of cold water over high heat and add the bacon. Bring to a boil and cook until the bacon is very tender and almost falling apart, 1 1/2 to 2 hours. Drain and set aside to cool. Set a cast-iron pan over high heat. Divide the bacon into 4 even portions and form into a patty. Place each on the grill. Press down with a foil-covered brick to squash the bacon flat. Cook until golden and very crispy – about 4 minutes. Remove and keep warm.
Make SMC Sauce: In a medium saucepan, add the butter and set over medium heat. Allow the butter to melt, then sprinkle with the flour and stir with a whisk. Cook over low heat until the butter and flour combine into a mixture, like wet sand. Once combined, stir for 1 to 2 minutes to cook the flour (but without adding color). Pour in the milk slowly, whisking to combine. Continue stirring until the mixture thickens up, 3 to 4 minutes. Add the salt, nutmeg and cheese and stir until the cheese has melted and the mixture is smooth. Set aside and keep warm until ready to use. Yield: 1 cup.
Make Donkey Sauce: Mix mayonnaise, roasted garlic, mustard, Worcestershire, salt and pepper together until smooth. Yield: about 1 cup.
Make Burgers: Divide the ground beef into 4 equal portions (8 ounces each) and form into 4 tight balls. Season all over with salt. Place in pan (which still has some of the bacon fat on it) and allow to brown for 1 minute. Then flatten with a strong, flat metal spatula – press down with a foil-covered brick on top of it, as well. Flatten to approximately 1/3-inch thickness and continue to press down with the spatula as it cooks. Cook until the burgers develop a crust on the first side, 1 1/2 minutes. Flip over and cook on the second side to develop a crust on that side, 1 minute. Add 2 ounces SMC Sauce and top with a slice of cheese. Add a splash of the chicken stock and water mixture to the pan and immediately place a dome lid over the top of the burger to trap the steam. Allow to cook for 1 minute and allow cheese to melt then remove dome and set burger aside. Brush the cut sides of the buns lightly with the garlic butter. Toast the buns in the pan until golden, about 30 seconds on each side.
To assemble: Smear the Donkey Sauce on the cut side of both bun halves. Layer the base with pickle slices and onions. Top with the hamburger patty. Top with a bacon “pig patty” and SMC Sauce. Top with tomato slices and lettuce. Place the top half of the bun on top.