• 1 lb. 80/20 ground beef
• 1/4 lb. chorizo
• 1 egg, beaten
• 1 lb. of bacon (munch on the extra)
• 1/2 cup dark brown sugar
• Brioche, Ciabatta, or other hamburger buns
• Tomato slices
• Zesty pickle slices
• Pepper Jack cheese slices
• Salt & pepper to taste
• ½ tsp. salt
• ¼ tsp. pepper
• GMG Pitmaster BBQ Sauce
Let’s face it – the hamburger still reigns supreme as the “All-American” food. While deep-fried chicken livers might run a close second in polite company, most of us prefer a burger.
The argument between lean and fat ground beef will never get settled. Personally, I prefer the leanest I can afford. I also like to make two thin patties for a “double” rather than one thick one, but that’s just me.
Lets Get Started
1. Take whatever size fistful of
ground beef you decide to use and add a few shakes of GMG Beef Rub.
Gently! form into 2-4 patties. With your thumb, make a small divot in the center of the patty. When you grill, heat drives the juices to the center of the burger, causing the middle to puff up.
A small thumb print depression before cooking them insures a smooth, flat top when finished. Of course, adding a dollop of butter to the divot won’t detract!
2. Mix it into the meat and knead for a minute or so. Then form the meat into a patty. Make a slight depression in the middle with your thumb. Pour a small amount of water into the depression.
3. Grill at 450-500°F (232-260°C). Depending on the thickness of the burger and your preference for doneness, you should grill it for about 5-11 minutes per side.
4. Cut the bacon (now Pig Candy!) in half and use 6 half-pieces to make a lattice atop each burger. Place burgers on a wire rack and set the rack on top of an aluminum tray or oven-safe baking pan.
5. Grill for 1-1.5 hours at 275 until the bacon fat turns translucent and the sugar starts to bubble. At this time, if you wish, use a Mason jar lid to form the patties into perfectly round masterpieces. Or not!
6. Continue to grill the burgers for about 30 minutes, until the internal temperature reaches 135. Then, turn the grill up to 450 and grill until the internal temperature reaches 160.
7. With about 1-3 minutes left, top the burgers with the cheese and grill the buns, inside down. Assemble the burgers on the buns with the tomato slices, pickles, mayonnaise, and barbecue sauce. Enjoy!
Cut into the thickest part to check for doneness (red-rare; pink-medium rare; barely pink – medium; brown – medium well/well).