Easy Summer Classic- Bacon Cheddar Burger
Here is one of the iconic American summer classics, guaranteed to make your summer get togethers and cookouts amazing. Smoky and sweet bacon, paired with savory beef and cheddar are bound to get your guests to salivate and ask for more. These burgers take a dive from traditional burgers that use 80/20 beef, by using 85/15 beef. This will allow you to reach that magic burger fat ratio when we add our bacon that will result in a superbly juicy burger. Hope you all enjoy this easy to make recipe, and try it out for yourself.
-What You Need-
2lbs of 85%/15% ground beef
1/2lb of Bacon of choice(I prefer maple or apple wood smoked for these burgers, but use whatever bacon you prefer)
1/2 of a Large Vidalia or Sweet Yellow Onion(finely chopped)
2-4 Cloves of Garlic(finely chopped or made into a paste)
1 Cup of Cheddar Cheese(I use Kerrygold aged cheddar, but you can use whatever cheddar you prefer, either dice it very small or grate it)
2 Fresh Eggs
Kosher Salt and Freshly Ground Pepper
Optional but Definitely Amazing, Pinch of MSG (I understand there are people that have negative feelings about MSG, but MSG is an amazing flavor enhancer as well as a type of salt. As with other salts, if you consume large amounts of it without properly hydrating your thirsty self, you will get a headache. in small amounts, this ingredient can take almost anything to the next level)
-Let’s Make Burgers-
1) Add all of your ingredients, except for the eggs, to a mixing bowl large enough to hold everything(before you ask, yes, I did use a small bowl, and made a mess).
2) Like a caveman, mix up your ingredients with your hands, just enough to bring it together roughly.
3) Crack your two eggs into your mixture, and add 2 heavy pinches of kosher salt as well as a few good grinds of black pepper to your meat mixture(this would also be the time to add your MSG if you are using it), and keep those caveman paws working to fully incorporate all of your ingredients together.
4) Cover your mixing bowl with your burger meat, and place into your refrigerator for at least 2 hours, if not overnight(this allows the salt to season your meat and for all of your flavors to come together)
5) When the eternity that is 2 hours or overnight passes, uncover your meat, and whip out the kitchen scale and some nonstick parchment paper. Cut the parchment into squares(we are going to use these squares to keep our burgers from sticking to each other).
6) Weigh out your burgers in whichever weight you want, into balls on the parchment squares. I prefer 6 ounce burgers if I’m going to grill them, but if you are going to make smash burgers on the griddle or frying pan, I would suggest 2 or 3 ounce patties.
7) Right now you are ready to make smash burgers if you would like. If you plan on making these burgers on the grill, or prepare them in a way that isn’t a smash burger, form those balls into round patty shapes in your palms, and then make an indent in the center with your thumb(keeps the burger from turning into a meatball when grilled). Layer these patties with the parchment paper in between, place in a freezer bag, and shove that bag of burgers into the freezer for a few hours prior to cooking(this keeps the burger patties from falling apart and cooking unevenly on the grill, even though we do have the eggs in there as a binder)
8) Cook these burgers however you would like(remember to add a pinch of salt and pepper right before to enhance those flavors), with whatever toppings you would like, plate, serve, and enjoy.
I hope this recipe stays in your collection of summertime favorites for years to come. This type of burger in my house usually gets a heaping helping of caramelized onions, a slice of cheese, and a little bit of sautéed mushrooms on a brioche roll, but can be made however you want. These flavors pair wonderfully with just about any summer drink, and would make any barbeque spectacular. As always, Stay Happy, Stay Healthy, Stay Cooking.
Nobrega’s Kitchen
2022
