Classic Bacon Cheeseburger
Chargrilled hamburger with bacon, cheddar cheese, and all of the fixings.
Equipment
- tray
- platter
- cutting board
- kitchen knife
- charcoal grill
- starter chimney
- fire starter
- charcoal
- lighting torch
- large toothpicks
Ingredients
- 4 slices thick cut bacon
- 1 pound ground beef - 80% lean
- 1 tsp seasoned salt - such as Lawry’s
- 1 tsp seasoned pepper - such as Lawry’s
- 1 tbsp Worcestershire sauce
- 1 tbsp butter
- 4 buns - brioche or kaiser
- 8 slices cheddar cheese - I like smokehouse cheddar slices
- 1 tbsp mayonnaise
- 1 large tomato - sliced, garden fresh if possible
- 4 leaves iceberg lettuce
- 16 slices dill pickle - hamburger dill pickle slices
- ½ red onion - sliced (optional)
- 1 tbsp mustard
Instructions
- Fry the bacon and set aside.4 slices thick cut bacon
- Separate one pound of burger meat into four ¼ pound patties. Using the back of a spoon, create a shallow indentation into each patty. Sprinkle seasoned salt and seasoned pepper onto one side of each patty. Fill the indentation with Worcestershire sauce. Rest uncovered until ready to grill, allowing the meat to come to room temperature.1 pound ground beef, 1 tsp seasoned salt, 1 tsp seasoned pepper, 1 tbsp Worcestershire sauce
- Fill a starter chimney with high quality oak charcoal. Use a fire starter to light the charcoal. Allow the coals to catch while you toast the buns.
- Cut 1 tbsp butter into four slices. Bring a comal or cast-iron skillet up to medium heat. Add the butter, and place the inside of one bun half onto each piece of butter. Swirl the bun around to evenly coat the bun. Toast the buns until lightly browned.1 tbsp butter, 4 buns
- When the buns are lightly toasted, remove from the heat and set aside.
- Allow the coals to become red hot.
- When the coals are ready, empty them into your grill basin. Spread the coals around evenly.
- Add the grate to the grill, and brush off any soot.
- Open the vents all the way, and close the lid. Allow the grill to get very hot, and keep the lid closed for about 15 minutes to heat up the grate. You will lose much of the grill heat when you open the lid, but you want the grate to be very hot.
- When the grill is ready, open the lid. Allow some of the heat to escape before adding the burger patties. The temperature should be about 425 degrees when you add the patties. Add the patties with the sauce side up, and grill without turning for 3 minutes. Flip the patties and grill for 2 minutes more. If the fire flares up, move the patties to the outside of the grate out of the direct flame.
- Add two slices of cheese to each patty. Close the lid, and open the vent for about 30 seconds to melt the cheese.8 slices cheddar cheese
- Remove the finished cheeseburger patties to a platter and rest for about 5 minutes.
- Tear each bacon slice in halve, then add both halves to each patty.
- Assemble the burgers. Add mayonnaise to the bottom bun. Add a patty with the cheese and bacon. Add tomato slices, lettuce leaves, pickle slices, and onion slices if desired. Add mustard to the top bun.4 leaves iceberg lettuce, 1 large tomato, 1/2 red onion, 16 slices dill pickle, 1 tbsp mayonnaise , 1 tbsp mustard
- Cut the burgers in half. Add a large toothpick through each half to keep it together and serve.
Nutrition
Calories: 892kcal | Carbohydrates: 50g | Protein: 41g | Fat: 59g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 147mg | Sodium: 5983mg | Potassium: 1250mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1884IU | Vitamin C: 19mg | Calcium: 622mg | Iron: 15mg
