This is how I'll be making mine from now on..The secret’s you'll need this weekend to finally achieve burger perfection.
1. Grill or roast 1 large Vidalia onion, and half of 1 package of your favorite bacon. (I like Applegate Farms Apple-Smoked) until slightly under cooked. Let them cool & chop both to fine dice. Cook the remaining portion of bacon until crispy and use for topping.
2. Mix the onion and 1/2 of the just under cooked bacon in with your favorite burger mix. I love Thomas Keller's blend of 12 oz beef sirloin, 12 oz beef brisket (ask your butcher to grind it for you) & 12 oz beef chuck. (He also suggests grinding all your own meats which makes a difference and is safer but not always practical. I normally use ground sirloin and ground beef chuck)
3. Add 1/2 tspn freshly ground blk pepper & coarse sea salt.
4. Divide your mixture into 6 portions & be careful not to overwork.
5. Wrap in plastic and chill for 30 minutes.
6. Brush burgers with oil before grilling sprinkle a pinch more salt & pepper. On a charcoal or gas grill set to med high heat, put the burgers on and don't move them for 3 minutes. Then turn them 90 degrees and let sit for two more minutes to get the cross hatch marks. Flip burgers & repeat on the other side on medium heat. Add any cheese you want in the last two minutes. Let the burgers rest for a few minutes off the grill.
7. Toast brioche hamburger rolls on your grill until warm.
8. Smear both sides of the roll with Russian dressing- I like ketchup, mayo and half sour pickles in mine.
9. Top with Jersey tomatoes or heirlooms and more bacon.
Mix and match from the choices below to create your own family recipe.
1. Grill or roast 1 large Vidalia onion, and half of 1 package of your favorite bacon. (I like Applegate Farms Apple-Smoked) until slightly under cooked. Let them cool & chop both to fine dice. Cook the remaining portion of bacon until crispy and use for topping.
2. Mix the onion and 1/2 of the just under cooked bacon in with your favorite burger mix. I love Thomas Keller's blend of 12 oz beef sirloin, 12 oz beef brisket (ask your butcher to grind it for you) & 12 oz beef chuck. (He also suggests grinding all your own meats which makes a difference and is safer but not always practical. I normally use ground sirloin and ground beef chuck)
3. Add 1/2 tspn freshly ground blk pepper & coarse sea salt.
4. Divide your mixture into 6 portions & be careful not to overwork.
5. Wrap in plastic and chill for 30 minutes.
6. Brush burgers with oil before grilling sprinkle a pinch more salt & pepper. On a charcoal or gas grill set to med high heat, put the burgers on and don't move them for 3 minutes. Then turn them 90 degrees and let sit for two more minutes to get the cross hatch marks. Flip burgers & repeat on the other side on medium heat. Add any cheese you want in the last two minutes. Let the burgers rest for a few minutes off the grill.
7. Toast brioche hamburger rolls on your grill until warm.
8. Smear both sides of the roll with Russian dressing- I like ketchup, mayo and half sour pickles in mine.
9. Top with Jersey tomatoes or heirlooms and more bacon.
Mix and match from the choices below to create your own family recipe.
