A burger can be killer without fancy glamburger trappings and this one is as American as apple pie and 4thof July. Ensure the meat is of superb quality, ground fresh and the bacon is Applewood, thick cut and above reproach. And why not go the extra mile to make your own ketchup and mayo, especially since there are little accoutrements? It’s those personal touches that won’t go unnoticed and will win you more browny points than you know. It’ll make it a standout burger to celebrate any American holiday complete with fireworks, potato salad, baked beans, slaw and why not throw in a keg as well?
1 LB of chuck – ground by your butcher
8 slices of thick cut Applewood bacon
Butter lettuce
Vine ripened tomatoes – sliced into rounds
Kosher salt and fresh cracked pepper
4 slices of aged, extra sharp Wisconsin cheddar
4 potato buns – sliced, buttered and toasted
PREHEAT OVEN TO 350F
Place the bacon in a cookie sheet lined with foil and bake for about 20-25 minutes till the bacon has caramelized and it’s almost crisp. After you have removed the bacon from the oven and set on paper towels to drain, the bacon will crisp up a little more. The bacon can be made ahead of time and stored it at room temperature before using.
Form your patties and season liberally with Kosher salt and fresh cracked pepper. Create a thumbprint to make a depression in the center of each patty. Heat some sunflower oil in a cast-iron pan and heat to medium high. Sear the patties on one side for 3 minutes to achieve the first crust. Flip and grill for another 3 minutes to cook them to a medium rare. Add the cheddar with 1 TBSP of water to the skillet and cover to melt the cheese for about 30 seconds. Butter the bun and toast them on a gridle or lightly in the oven to a golden brown.
Remove the patties from the heat and allow them to rest for about 3-5 minutes before assembling the burger. Smear some mayo on the top and bottom bun. Add the lettuce, tomato, patty, some ketchup, the bacon, bacon and secure the burger with a wooden skewer.
