Halloween Monster Burger

Directions

• Make the eyeballs. Skewer 2 olives per burger (6 total) on toothpicks; set aside.
• Cut the onion “teeth.” Slice the onion into small triangles (~1/2-inch). Aim for 5–6 per burger.
• Form patties. Mix ground beef with burger seasoning. Divide into 3 patties slightly wider than the buns (they’ll shrink).
• Cook bacon. Fry until crispy; drain on paper towels.
• Grill the burgers. Cook to your preferred doneness.
• Cut the cheese fangs. On each cheese slice, cut 3 small triangles along one edge so points can hang over the patty like fangs. In the last seconds of cooking, place the cheese so the triangle tips overhang.
• Toast the buns. Lightly toast. Spread burger sauce on the bottom bun.
• Insert onion teeth. Use a knife tip to poke 5–6 tiny slits around the inner rim of the bottom bun (see video), tuck in onion triangles so they point up like lower teeth.
• Build the monster. Layer: lettuce → tomato → burger with cheese fangs → a long pickle slice hanging out like a tongue → bacon on top.
• Add the “blood.” Drip ketchup over the bacon so it oozes down the sides; cap with the top bun.
• Eyes & plating. Push the olive toothpicks through the top bun for eyeballs. Drag a ketchup trail from the burger to the side of the plate and add fries (or your favorite side).