Spring in Southwest Florida is cause for celebration, punctuated with longer days and the coastal breeze. With extended after-hours events, now is the time to savor our seasonal favorites by sunset. And while you’re at it, tip a glass to your favorite botanical brews.
Here’s your chance to make this crowd-pleaser at home:
Fogg Burger
Grill ˇem up to your liking. We reveal our ingredients (and that sauce!) that leaves you wishing for just one more bite.
Ingredients
- Burger – wagyu ground beef, weighed out to two 4-ounce patties
- Buns – brioche, toasted
- Sauce – Mayonnaise and gochujang sauce mixed at a 2:1 ratio, with 2 cups mayo to 1 cup of gochujang
- American cheese
- Bibb lettuce
- Pickles
- Salt, pepper
Build your burger
- Spread butter on both burger patties; add salt and pepper.
- Grill burger patties to your preference; add cheese as you finish grilling.
- (Optional) Press the brioche buns in a sandwich press.
- Spread sauce on inside of both buns. Place bibb lettuce, tomatoes, pickles, and burger patties on top of bottom bun. Close off with top bun. Use a toothpick to combine.
Special thanks to the Fogg Café Team for its contributions to this article.
Photo by John Eder
