Is This the Best Burger Ever? We’d say Y.E.S.!
This burger is awesome. When we make this, we like to use applewood smoked bacon with a hint of sweet maple. The type of bacon you use is important because it’s what flavors your burgers. We recommend that you actually grind the bacon and not just chop it up because it’ll mix and allow the fat to distribute more evenly which is so important when it comes time to cooking the patties. We also ground our own sirloin, but you certainly don’t have to…don’t have a meat grinder at home? It’s okay, you can ask your local butcher or go to a specialty market and they’re usually pretty good about doing it for you. If you have no choice, you can throw it in the food processor…but make sure the bacon is partially to almost fully frozen, if not the fat will probably get stuck in the blade and not actually grind up (the bacon should be partially frozen when using any method including a meat grinder and mincing with a knife).
Double 50/50 Burger
½ lb lean ground sirloin (or ground beef of your choice)
½ lb ground bacon
salt and pepper to taste
vegetable oil for grilling
3 toasted hamburger buns or Kaiser rolls
6 slices cheddar cheese
6 slices Jack cheese
1. Place beef and bacon into a large mixing bowl and season with salt and pepper. Mix together until fully combined.
2. Form six equal patties and place in the refrigerator between parchment to chill.
3. Heat a grill pan over medium-high heat and brush the surface with vegetable oil.
4. Place patties onto the grill pan (three at a time) and grill for 5 to 7 minute on each side.
5. About two minutes before the patties are done, place a piece of cheddar and jack cheese over each patty and allow cheese to melt before removing and placing onto a clean surface. Repeat with the remaining patties and cheese.
6. To assemble: Stack two patties onto one another and place on a bun. Add any remaining toppings and condiments of your choice and serve. Enjoy!