Celebrate this holiday weekend with bacon-filled burgers and B-cups, a flourless chocolate cake drizzled in chocolate ganache and served with buttercream and vanilla mousse. Both of these delicious dishes are courtesy of Chef Brian Beauregard from Plan B.

The 'Baconator' Burger:

Patty Ingredients:

7.5 oz beef burger

½ tsp burger spice

2 oz diced bacon

2 oz cheddar/jack cheese

2 strips crispy bacon

2 slices American cheese

2 tbsp Cajun bacon aioli

1 Country roll


1. Mince garlic in food processor with tomatoes, spices and paste-drizzle in vinaigrette

2. Store in covered, labeled dated container

Bacon Cajun Aoli Ingredients:

¼ cup diced bacon

2 cups mayo

2 tbsp hot sauce

2 tsp Worcestershire

2 tbsp Dijon

2 tbsp Cajun spice


1. Mix all well and hold in squirt bottle refrigerated for service

'Baconator' Burger Seasoning Ingredients:

2 tbsp paprika

2 tbsp crushed black pepper

2 tbsp kosher salt

1 tbsp granulated garlic

1 tbsp granulated onion

1 tbsp crushed coriander

1 tbsp dill

1 tbsp crushed red pepper flakes


1. Season the top of the patty with the 'Baconator' seasoning

2. Place the patty on the grill for three minutes, flip it, and then cook for another three minutes and add two cheese slices to be melted on top

3. Spread about 2 tbsp of the Bacon Cajun Aoli sauce to the bun of the burger

4. Take patty off the grill and onto the bun

5. Top with bacon and enjoy!

The B-Cup:

Cake Ingredients:

1 lb chocolate chips

1 lb butter

3 cups sugar

2 cups cocoa powder

12 eggs

½ cup liquid yolks

1 tbsp vanilla extract


1. Grease 12 Ramekins with spray and dust with cocoa powder

2. Melt chocolate and butter in double boiler – remove from heat

3. Stir in eggs, liquid yolks, sugar, cocoa powder and vanilla – pour into prepared ramekins evenly

4. Bake 300 oven for 30 minutes (check if center of cake is cooked with skewer)

5. Let cool 10 minutes and flip onto parchment paper lined sheet tray

6. When cool enough, remove cakes from ramekins and place in freezer for 15 minutes

7. Once set, put cakes through 3” ring mold to even off sides, may be placed back in freezer

Filling Ingredients:

12 oz cream cheese

1 cup sugar

3 cups heavy cream

2 tbsp vanilla


1. Beat cream cheese and ½ c sugar with paddle in mixture until light and creamy – remove from mixer bowl and place in larger stainless steel bowl

2. Whip heavy cream, vanilla and remaining sugar until stiff peaks form. Fold in half of whipped cream into cream cheese mixture – Mix well to combine

3. Fold in second half of whip cream to mixture

Buttercream Ingredients:

4 oz butter

2 cup confectioner sugar

2 tbsp milk

2 tsp vanilla extract


1. Beat softened butter on high for 2 minutes until light and fluffy

2. Turn mixer to low and add confectioners’ sugar in 3 parts

3. Once sugar is incorporated beat on high for 1 minute

4. Add milk and vanilla extract and beat on high for 1 more minute

B-Cup Assembly Instructions:

You need:

12 B-Cup cakes

3 cups vanilla mouse

2 ¼ cups ganache

¼ cup butter cream


1.Cut cakes in half, place 12 bottoms on parchment lined sheet tray rounded (depressed) end up, flat side down

2. Place ¼ cup mousse on rounded end, top with other half flat side up

3. Make sure mousse is flush with sides of cake – freeze for one hour

4. Remove cakes from freezer and place on parchment lined sheet pan with cooling rack, ladle ganache over top of cake in a circular motion, place back in freezer for one hour

5. Once set, pipe four loop squiggle on the top of cake with butter cream and enjoy!

For more information on Plan B's menu, location and hours, click here.

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