Ya, I know there’s cheese on these! Don’t judge. 🙂 I use to struggle with burgers. I’d burn them, no flavor, they’d fall apart, be little meatballs…. All sorts of problems. But I never gave up. FINALLY, after many years of practice, I can make a YUMMY burger! And it’s all about the ingredients. I always use an 85% lean grass fed beef. The fat content helps the burgers be juicier. And the secret ingredient…. BACON!!!!! All the fat makes a perfect, flavorful burger! But be patient, they take a little while to cook up. So I’ve finally decided that this is a recipe I should share. If you’ve had burger cooking problems like me, then you will love me after you try this recipe!
The Good Stuff:
- Ground Beef: get a fattier grass fed beef
- Bacon: about 6 slices per lb.
- Vaggies: whatever you like on your burger, put it inside (onions, bell peppers, mushrooms, etc.)
- Egg: 1 egg per 1.5lbs of beef
The How To:
- Chop your raw bacon up into fine pieces and mix it with your meat. You can also place it in a food processor to break it down.
- Dice your veggies into small pieces. If they are too big, the meat won’t stick together.
- Mix all the ingredients together with the egg.
- Form patties. Make sure your patties are not very fat because they will poof up when cooking.
- Fry in a pan. You do not need to add oil because the fat from the meat will be enough. You want your patties to cook in the fat for lots of flavor. When grilling, the fat drips down and you lose a lot of that flavor.
- Cook for about 7-12 minutes per side, depending on how well you want them cooked. Don’t continually flip. Lay your patty on the pan, let it cook and leave it alone. I look for the sides of the patty. As soon as the sides are cooked, I flip mine over. It usually cooks for a little bit less time on the second side.
- Serve and enjoy. Sometime I like to serve a fried egg over mine. ENJOY!