Print This Recipe Written by Chacha on Sep 3rd, 2012 in Bacon, Beef, Bread, Cheese, Condiments, Onions, Recipe | No Comments

Servings: 4

Ingredients

  • 8 slices bacon
  • 1 1/2 pounds ground beef (preferable 85 % lean ground beef)
  • 3/4 cup water or good-quality beef broth (preferable homemade)
  • 1/2 medium white onion, finely chopped
  • Kosher salt and freshly ground black pepper, to taste
  • Oil, for brushing grill’s grate
  • 4 tablespoons good-quality mayonnaise
  • 2 tablespoons good-quality ketchup
  • 1 tablespoons good-quality yellow mustard
  • 4 slices Sharp Cheddar cheese
  • 4 burger buns
  • 4 thinly sliced onion rings, for serving
  • Lettuce leaves, for serving
  • 4 tomato slices, for serving
  • 1 small ripe avocado, sliced, for serving

Directions

Preheat the oven to 350 degrees F.

Place the bacon on a baking sheet and bake until crisp, about 12 to 15 minutes. Remove the bacon to paper towels to drain.

In a bowl, add the ground beef, water or broth, chopped onions and salt and pepper to taste. Gently combine using your hands until just blended,. (Note: Don’t overwork it. Over mixing will make your Burger tough). Shape beef mixture into four 1-inch-thick patties. Using your thumb, create an indent in the center of each burger. Place on a plate. Cover. Let sit at room temperature for at least 30 minutes before grilling.

Preheat outdoor grill or indoor grill pan to medium-high heat.

Mix the mayonnaise, ketchup and mustard together in a small bowl. Set aside.

Brush the grill grates with the oil. Place the burgers on the grill. Cook 3 to 5 minutes per side. Place the cheese slices on the burgers for the last minute of grilling. Remove the burgers from the grill. Let rest for 5 minutes under a tent of aluminum foil before serving.

While the burgers are resting, place the buns cut-side down on grill. Toast for 1 minute.

Spread mayonnaise mixture onto buns. Place burgers on bun bottoms. Top each patty with 2 slices bacon, lettuce, tomato, onion, and avocado slices. Add bun tops and serve.

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