2.5 lbs. Freshly Ground Ribeye Steak
1.25 lbs. Fresh Ground Chuck
5 Tbsp Unsalted Butter
4.5 tsp. dried porcini powder
1.5 Tbsp fresh minced garlic
5 Sliced Chihuahua Cheese
10 Sliced thick cut bacon
1/4 Cup Agave Nectar
2.5 Medium Yellow Onions
2.5 Cups A/P Flour
5 Tbsp Corn Starch
3 Tbsp Seasoned Salt
1.5 Tbsp Baking Soda
5 Cups Buttermilk
1/2 Cup A.1. Steak Sauce
2 Gallon Peanut Oil
10 Cups Port Wine
20 Bread and Butter Pickle Chips
6 tsp. Sour Cream
5 tsp. mayo
3 Tbsp prepared horseradish
10 tsp. Sliced chives
1 Toasted Brioche Bun per burger

Burger:
In a food processor, combine garlic, butter, porcini powder. Puree until well incorporated. Place on a sheet of plastic and roll into a small flat disc. Chill in freezer. In a large mixing bowl, combine meats and mix with a ring mold create patties. Form a small divot in the center for the compound butter, and top with additional meat to seal the butter in the center of the two patties. Refrigerate until you're ready to grill. Grill pre-season patties on high heat, then gently place stuffed patties. Melt cheese on burger and hold aside for the build.

Bacon Method:
On a sheet tray lay out your thick cut bacon, cook until almost crisp. Drizzle agave over the bacon and return to the oven to finish the candied bacon slices.

Onion:
Marinate onions with wet ingredients for 1 hour. Combine dry ingredients. In a separate bowl, allow onions to drain to remove any excess liquid. Toss the onions in the dry mix and allow to evenly coat. Shake off excess flour and add to the fryer at 350 degrees until golden brown and crisp.

Wine Reduction:
Reduce Port wine by half or until thickened, remove from heat, and chill.

A.1. Horseradish Aioli:
In a bowl combine horseradish, A.1., sour cream, and chives, mix well, reserve for the build.

The build:
On the bottom toasted bun, layer the following: cheeseburger, bacon, pickles and fried onions, drizzle the port reduction over and place the top bun on top of the onions, that has been smeared with the horseradish aioli.