Which is the best burger? Chefs battle it out

In a medium-sized bowl, add ground beef, bacon, onions, black pepper, salt, oregano, onion and garlic. Mix until all incorporated (be careful not to overmix). Make three 5-ounce (try to make burgers around 3 to 3 1/2 inches round in diameter) burger patties and grill until medium, about 3-4 minutes on each side, then remove from the grill and set on a plate to rest. In a small bowl, mix pepperoni, cheese and pizza sauce together and set aside. Dust the cooking board with flour and cut the pizza dough into thirds, roll it out until you have about a 5- to 6-inch diameter. Put one burger patty, on one side, of one piece of the dough, leaving at least 1/2" from the edge available to be sealed. Put 1/3 of the cheese and sauce mix on top of the burger. Fold the other half and pinch until sealed tightly. Mold the dough around the burger to make it round, without applying too much pressure. Repeat for the other two patties. Oil both sides of each burger wrapped in dough and grill for 4-7 min (on both sides or until desired crispness) on the medium-hot part of the grill, turning with a flat spatula. Then slide to the warm part of the grill, close the lid, and let cook for an additional 2-3 min. Open lid, remove and enjoy.

Mix 1/2 teaspoon of Perini Ranch Steak Rub into the ground beef. Shape the beef into a ball and then hand pat to approximately the size of the bun.

In a sauté pan with a little melted butter, over medium heat, sauté purple onion until just tender. Remove onion from pan.

In the same butter, sauté mushroom slices, again, just until tender and good color. Remove from pan.

In the same butter, sauté chopped green chilies until warm. Remove from sauté pan.

Grill hamburger patty (will work in a skillet, gas grill or charcoal grill) until internal temperature of 160 degrees or until the juices run clear. Add cheese slice to melt. Remove from grill.

Split bun and brush each half with butter. Grill (on the same surface as you use for the hamburger patty), cut side down until toasted.

Preheat fryer to 350 degrees.

Beer batter
Mix ingredients in bowl until smooth. Batter should coat finger evenly. If too thin, add more flour; if too thick, add more beer.

Chipotle mayo
Place peppers in food processor with garlic and chop until fine. Add mayo and salt and pepper. Pulse until mixed well. If mayo is too spicy, add more mayo.

Burger
Fold cheese twice to make small square. Salt and pepper burger on both sides. Wrap burger around cheese. Make sure cheese is covered and centered inside burger. No cheese should be visible. Flour burger and place in beer batter. Carefully place battered burger in fryer with tongs. Make sure burger does not stick to basket or fryer. Cook burger in fryer, flipping occasionally, until internal temp of burger is 140 degrees or more. When burger is 140 degrees or more, remove from fryer and drain. Spread Chipotle mayo on both sides of kaiser roll. Place burger on roll. Top with lettuce, tomato and onion and any other favorite condiments.