Jeff Cubed burger

Russian dressing: combine all Russian dressing ingredients except for salt in a medium bowl and whisk to combine well. 

Taste the dressing, and if you think it needs salt, add some. 

Store in a sealed container in the refrigerator for up to two weeks. 

Burger patty: preheat a large skillet or griddle over high heat for 5 minutes. Measure out about a 4- to 5-ounce portion of ground beef and form it into a patty that's between 1/4 and 1/2 inch thick. If your bun isn't gigantic, try to make sure the patty is at least a half inch wider around than the bun that you're using. The burger should shrink considerably while cooking. Season both sides of your burger patties with salt and black pepper.

Place your ground beef patty on the hot skillet or griddle. Cook for 4 minutes and flip the burger. Once flipped, cook for 3 more minutes. 

Once you flip the burger, add your cheese slices to the pan or griddle and arrange them into a pile that's roughly the same size as your burger patty. Cook turkey for 1 minute, flip the pile, and then add Swiss cheese slices.

When there are 2 minutes left in the burger cooking process, add the slice or slices of Havarti cheese.

After everything is melty, remove the cheese-topped burger patty and cheese-topped pile of turkey slices to a plate to rest for a couple of minutes. While the burger is resting, get all of your ingredients ready. 

Burger assembly: toast a soft bun and then spread a couple of tablespoons of Russian dressing on the bottom bun. 

On top of the Russian dressing, layer both the turkey and Swiss with the burger patty and Havarti cheese on top. 

Then add 2 to 3 rings of raw red onion on top of the Havarti, and then drizzle BBQ sauce on top of that

Spread a generous amount of peanut butter onto the inside of the top bun. Lightly crush and scatter some Cheddar and sour cream Ruffles potato chips on top of the peanut butter. 

Carefully close the top bun to complete the burger and enjoy.