← Back to Menu
The Clogger
Community Rating8.5 · 3 votes
Slide to rate
About
The Clogger is the infamous heart-stopping burger from The Simpsons Movie. Krusty sells it, Homer would absolutely order two, and any cardiologist would probably recommend the opposite. Two giant pork patties loaded with melted gouda, American cheese, bacon, crispy onions, and a rich burger sauce make this one of the most excessive burgers in Springfield.
FOR THE PORK PATTIES:
• 1.5 lb ground pork
• 1 tsp salt
• 1/2 tsp black pepper
FOR THE SAUCE:
• 1/4 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp yellow mustard
• 1 tbsp sweet pickle relish
• 1/2 tsp paprika
• 1/4 tsp black pepper
FOR THE TOPPINGS:
• 6 strips thick-cut bacon
• 2 slices gouda cheese
• 2 slices American cheese
• 1 cup crispy fried onions
FOR ASSEMBLY:
• 2 extra large sesame seed burger buns, toasted
The finished burger should look oversized, messy, and slightly ridiculous. Bacon should stick out beyond the bun, fried onions should spill from the sides, and melted cheese should be dripping down the patties. Wrap in parchment paper, cut in half, and serve immediately.
Recipe
- 1Mix the sauce first so the flavors have time to come together. Combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, paprika and black pepper in a bowl. Stir until smooth and refrigerate until needed.
- 2Divide the pork into 2 equal portions, about 340g each. Form patties about 2 cm thick and slightly wider than the buns. Season both sides with salt and black pepper just before cooking.
- 3Cook the bacon in a skillet over medium heat for 6 to 8 minutes, turning occasionally, until deeply browned and crispy. Transfer to paper towels but keep the bacon fat in the pan.
- 4Heat a cast iron skillet over medium-high heat. Cook the first pork patty for 4 to 5 minutes until a dark golden crust forms. Flip and immediately add 1 slice of gouda and 1 slice of American cheese. Repeat with the second patty.
- 5Cover the patties with a lid for 30 seconds. The cheese should be fully melted and beginning to drip down the sides. Remove from the heat once the pork reaches a safe internal temperature of 71C / 160F.
- 6Toast the buns cut-side down in the reserved bacon fat for 60 to 90 seconds until golden brown and crisp around the edges.
- 7Spread a generous layer of sauce on the bottom bun. Add the first cheesy pork patty, 3 strips of bacon, and half of the crispy fried onions.
- 8Add the second cheesy pork patty, the remaining bacon, the rest of the crispy fried onions, and another spoonful of sauce. Finish with the top bun and press gently so the burger settles into the glorious mess it is supposed to be.