From: Executive chef Craig (Andy) Beardslee, Hash House a Go Go, San Diego. Yield: 1 serving.
2 8-oz. ground prime Midwestern beef patties
6 oz. mashed potatoes with
fresh-shaved Parmesan cheese, griddled
2 bread and butter plank pickles
2 tomato slices
2 Romaine lettuce leaves
2 red onion slices
2 applewood-smoked bacon strips
1 ciabatta or sesame bun
Layer lettuce, tomato, onion and pickles on bottom bun. Top with one cooked beef patty. Layer a mound of griddled mashed potatoes and 2 strips of cooked bacon. Top with second cooked beef patty. Top with bun.