PatioDaddio
Babbling Farker
Monster Onion Bacon Burgers
Last night I had a request from my wife. She asked for burgers with
grilled onions and jack cheese, and with a side of sweet potato fries.
I was happy to oblige, and I added bacon. That's very rarely a bad
move.
OK, a burger is a burger, right? Wrong! A burger is only as good as what
it's made of. My blend of choice is half sirloin and half chuck. I've found
this to be a great mix of flavor and juiciness. If you can't find or identify
either of these, ask your butcher. The right meat really does make all the
difference. I always shoot for a final blend of about 20% fat. Lean burgers
are just not good. Sorry, but that's just a fact. Not only does fat equal
flavor, but it also equals "Man, this is a juicy burger!"
Ingredients
4 large Burger buns
4 slices Colby-Jack cheese
1/2 lb Ground sirloin
1/2 lb Ground chuck
1/2 cup Cooked bacon, crumbled
1 Tbsp Canola oil
1 medium Yellow onion, diced to 1/2"
2 tsp Garlic salt
2 tsp Black pepper, ground fresh
Method
Combine the beef in a large mixing bowl.
Use your hands to mix the meat well. Yes, it's messy.
Note: You want to mix the meat just enough to combine the two cuts
evenly. To avoid tough burgers, don't over-mix it until it goes to a pasty
consistency.
Divide the meat into four equal portions (I use a scale) and form them into
evenly-sized patties (about 1/2" thick and six inches in diameter).
Sprinkle both sides of each patty with the garlic salt and pepper.
Use your index finger to put a hole in the center of each patty and set
them aside.
Note: The hole helps the burger maintain its flat shape, and not swell in
the center and become a meatball.
Heat a medium saute pan over medium-high heat.
Add the oil to the pan and let it heat for one minute.
Add the onions to the pan and saute them, mixing often, until they are
translucent and just starting to brown on the edges.
Tasty Tip: A splash of whiskey added to the onions will add another great
flavor dimension.
Add the cooked bacon to the pan, mix well, and remove from the heat.
Start your grill and prepare for direct and indirect cooking (heat to one
side) over a medium-hot fire (375-400º).
Grill the burgers over direct heat for four minutes.
Flip the burgers and cook them another four minutes.
Move the burgers to the cooler side of the grill and top each with a slice of
cheese.
Toast the buns over direct heat.
Top each burger with a healthy portion of the sauteed onion and bacon
mixture.
Serve and enjoy!
-----
John
Last night I had a request from my wife. She asked for burgers with
grilled onions and jack cheese, and with a side of sweet potato fries.
I was happy to oblige, and I added bacon. That's very rarely a bad
move.
OK, a burger is a burger, right? Wrong! A burger is only as good as what
it's made of. My blend of choice is half sirloin and half chuck. I've found
this to be a great mix of flavor and juiciness. If you can't find or identify
either of these, ask your butcher. The right meat really does make all the
difference. I always shoot for a final blend of about 20% fat. Lean burgers
are just not good. Sorry, but that's just a fact. Not only does fat equal
flavor, but it also equals "Man, this is a juicy burger!"
Ingredients
4 large Burger buns
4 slices Colby-Jack cheese
1/2 lb Ground sirloin
1/2 lb Ground chuck
1/2 cup Cooked bacon, crumbled
1 Tbsp Canola oil
1 medium Yellow onion, diced to 1/2"
2 tsp Garlic salt
2 tsp Black pepper, ground fresh
Method
Combine the beef in a large mixing bowl.
Use your hands to mix the meat well. Yes, it's messy.
Note: You want to mix the meat just enough to combine the two cuts
evenly. To avoid tough burgers, don't over-mix it until it goes to a pasty
consistency.
Divide the meat into four equal portions (I use a scale) and form them into
evenly-sized patties (about 1/2" thick and six inches in diameter).
Sprinkle both sides of each patty with the garlic salt and pepper.
Use your index finger to put a hole in the center of each patty and set
them aside.
Note: The hole helps the burger maintain its flat shape, and not swell in
the center and become a meatball.
Heat a medium saute pan over medium-high heat.
Add the oil to the pan and let it heat for one minute.
Add the onions to the pan and saute them, mixing often, until they are
translucent and just starting to brown on the edges.
Tasty Tip: A splash of whiskey added to the onions will add another great
flavor dimension.
Add the cooked bacon to the pan, mix well, and remove from the heat.
Start your grill and prepare for direct and indirect cooking (heat to one
side) over a medium-hot fire (375-400º).
Grill the burgers over direct heat for four minutes.
Flip the burgers and cook them another four minutes.
Move the burgers to the cooler side of the grill and top each with a slice of
cheese.
Toast the buns over direct heat.
Top each burger with a healthy portion of the sauteed onion and bacon
mixture.
Serve and enjoy!
-----
John
Last edited:
I like blending sirloin as well to add some extra beefy flavor to the juicy chuck, it makes quite a difference I think.
