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
1 red onion slices
2 applewood-smoked bacon strips
1 ciabatta or sesame bun
Layer the lettuce, tomato, onion and pickles on bottom bun. Top with one beef patty. Lay a mound of griddled mashed potatoes and add 2 strips cooked bacon. Top with second beef patty, then top of bun.