KGB Burger

• 1 stick butter
• 2 cups brown sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 10 pounds hickory smoked bacon
• One 6-ounce burger patty made from high-quality ground chuck, sea salt and black pepper
• 1 slice sharp Cheddar
• Lettuce
• Tomato slices
• Pickle slices
• Hawaiian-style kaiser bun

1. For the praline bacon: Melt the butter in a saucepan over medium heat.
2. Add the brown sugar and vanilla.
3. Stir as the sugar melts and forms a caramel, about 5 minutes.
4. Stir in the pecans.
5. Fry up the hickory smoked bacon in a skillet over medium heat.
6. (You will need to do this in batches.)
7. Pour the praline mixture over the bacon and toss like a salad.
8. For the burger: Grill the burger patty over medium-high heat until the center is no longer pink.
9. Assemble by melting the sharp Cheddar on the burger patty.
10. Top with some praline bacon, lettuce, tomato and pickle, and place on the kaiser bun.
11. This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe.
12. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

butter, brown sugar, vanilla, pecans, hickory smoked bacon, ground chuck, cheddar, tomato slices, pickle slices, hawaiianstyle kaiser bun

Taken from www.foodnetwork.com/recipes/kgb-burger.html (may not work)