Tournament of Champions ™

Voiceover: "This is a steakhouse burger with shoestring onions. The bone-in ribeye was ground in the meat grinder. That meat grinder was also employed to grind pepperoni. The pepperoni and the ground ribeye were combined, seasoned, and cooked in the pan, along with some extra pepperoni cups to flavour the drippings. The bone-in ribeye's bone was fried and served on the side. The escarole is interlaced with those shoestring onions." 

Britt Rescigno: "I have been dying to make a burger on TOC. I've been waiting four years for this opportunity. It's such a nice fatty ribeye. It's gonna make such a good burger." 

Britt Rescigno: "I'm gonna grind my pepperoni. I love pepperoni cups. It's the elite pepperoni. It's gonna season the inside of my burger patty. I want nice, thick steak burgers. Adding pepperoni to the pan is just going to add another layer of unctuousness." 

Britt Rescigno: "I'm going to use this pepperoni to the max. Let's have some fried pepperoni. I want to make a pepperoni jam. This pepperoni jam is going to tie this whole burger together. It is salty, sweet, there's vinegar, there's acid. Everything to make this umami bomb of a burger." 

Britt Rescigno: "We have to have a side for this burger. Let's make some onion rings. Frying the escarole is gonna take away some of that bitterness. I want to take these bones and put them in the fryer, because who doesn't love a nice little crispy bone snack? And I want them to know that this was a bone-in ribeye." 

Britt Rescigno: "Layer of mayo. I have my black garlic cornichon escarole. My fatty steakhouse burger with American cheese and crispy pepperoni cups right on top for that crunch. Then I take this beautiful pepperoni jam and nape each burger, grab the shoestring onion rings, and put the fried bone on there for that nice little snack."