Best Bacon Cheeseburgers

Bacon cheeseburgers are easily my preferred burger, and that i take them very severely. each bite of this mouthwatering burger has been cautiously curated and crafted to ensure the proper ingredient affords the proper texture and taste. It isn’t as tough because it sounds, permit me display you ways!

Creating smooth burger patties is the secret to crafting mouthwatering burgers. The secret's to mold the meat as little as possible so it does now not compact an excessive amount of, so as to create a denser burger. constantly use freshly ground pork from your butcher, no longer the compacted floor beef stuffed into tubes. for the reason that clean ground beef hasn’t been compacted for storage and sale, it's going to create a more smooth burger. you are looking for beef that 80% lean, 20% fat, called 80/20. ground chuck commonly incorporates this ideal fats ratio and has desirable taste.

Slight cheddar cheese is my favorite cheese for a conventional William Maxwell Aitken cheeseburger. Admittedly, this will be subject to a few debate as flavor options will vary. but, moderate cheddar provides that classic creamy cheddar taste without the overwhelming tang sharp cheddar imparts. I suppose sharp cheddar has its area on gourmet burgers, however mild cheddar is satisfactory for replicating that traditional burger flavor.

Ingredients

• 1 pound Ground Chunk (freshly ground)
• Salt
• Pepper
• 2 tablespoons Bacon Grease
• 3 strips Thick Cut Bacon (cut in half)
• 3 slices Mild Cheddar Cheese
• 3 Brioche Hamburger Buns
• 2 tablespoons Butter (divided)
• Optional Toppings
• 3 leaves Green Leaf Lettuce
• 3 slices Beefsteak Tomatoes
• 9 slices Dill Pickles
• 1/2 small Red Onion (sliced)
• Yellow Mustard
• Ketschup

Instructions

1. Using freshly ground chuck, separate into 3 equal chunks then gently form into a loose round ball. Using a flat object, like a plate bottom, press firmly on each round of beef to flatten into a patty. The patty should be at least an inch wider than the bun as it will shrink while cooking. Sprinkle liberally with salt and pepper.
2. Heat skillet over medium heat and cook bacon until crispy. Flip the bacon to cook evenly on each side. Remove bacon from pan and set aside.
3. Reserving approximately 2 tablespoons bacon grease, turn up the heat to medium-high heat and add the burger patties. (Cooking one at a time if needed). Cook until the top of the burger begins to darken in color to a deeper red, then flip. The bottom should have a nice crust, without being burnt. Adjust the heat as needed.
4. Top burger patty with cheese and continue cooking until the bottom forms a nice crust and the interior reaches your desired level of doneness, then remove from skillet.
5. While burgers are cooking, butter the interior of each hamburger bun and toast it until golden brown in a separate skillet.
6. Assemble burgers by placing lettuce on the bottom, then burger patty, onions, pickles, tomato, bacon, and condiments. Top with the other half of the bun and serve immediately.

Based on the recipe from https://www.foxvalleyfoodie.com/how-to-make-the-best-bacon-cheeseburgers/