Friday, September 28, 2012

Bacon Cheeseburger on the Grill

Burgers - the all American 'delicacy'. I've always made my burgers on the stove since I've never had a grill, but recently, we had the opportunity to grill, and we made some pretty killer and huge burgers. We had a pound of meat for two of us. Mine was probably about 6 and a half ounces, and Jason's was at least a 9 ouncer! Yeah, he eats a ton!

Considering that all there is is just a beef patty to cook, there is actually too much that can go wrong when making a burger. The meat could be hard, overcooked, not juicy, etc So here's the the how-to for burgers. 

Firstly, when handling your meat, don't salt it or add any flavorings until it is ready to go on the grill. Salt sucks out the water from the meat, resulting in less juicy burgers. Secondly, as our hands are warm, try to work the beef as little as possible when shaping them into patties. I mostly just grab a hunk of meat, lightly shape it into a patty, and push the middle down a little (helps make you a burger that doesn't bulge in the middle when cooked.) I handle the meat for about 5 seconds, 10 tops! Thirdly, if you handle your meat as little as I do, then you probably wouldn't be packing the burgers tightly, and that's exactly what we want to do. After all, we want juicy and light burgers, not a hard turd!


Ingredients (2 burgers)
  • 2 burger buns or kaiser rolls
  • 1 lb ground beef (I like 85% beef)
    or 1/2 pound chuck and 1/2 pound sirloin to grind on your own
  • 8 pieces bacon, cut in half
  • 4 slices extra sharp cheddar
For the bun
  • Butter



Method

  • Butter the burger buns or kaiser rolls generously. 
  • Shape the ground beef into patties, and push the middle of the patty down a little.
  • Add salt and pepper on the patties, then immediately place on a very very hot grill. (Very very hot is key!)
  • Add the bacon and burger buns/kaiser rolls on the grill as well, and remove those when they are cooked.
  • Spread a thin layer of mayonnaise on each side of the bun/roll.



  • After about 6 minutes, the burger should start to 'sweat' (this is when the 'inside' of the patty is cooking, and pushes it's juices out.) 
  • When the burger sweats, flip it once, and place your cheese on top of the burger to melt.  (Flipping once is also key!) [My cheese was from a block since I couldn't find extra sharp sliced cheddar at the store.]
  • After about 4-5 minutes, remove the burger from the grill, and place it on the bun.
  • Top the burger with the crispy bacon, and enjoy!



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