The All-American Hamburger
I am always looking for new ideas for hamburger mixes. While simple, this burger had such AMAZING flavor. I used apple wood bacon and boars head white American cheese
I am always looking for new ideas for hamburger mixes. While simple, this burger had such AMAZING flavor. I used apple wood bacon and boars head white American cheese
- 1 teaspoon worcestershire sauce
- 1/2 pound ground beef 85/15
- 1 tablespoon onion finely chopped
- 1 tablespoon chili sauce (i used hienz)
- 1 teaspoon mustard (i used guldens spicy brwn)
- 1 dash black pepper
- 2 wheat hamburger buns or other
- 2 slices american cheese white or other
- 4 slices bacon cooked
- 2 ounce lettuce for garnish
- 1 roma tomatoes sliced, for garnish
- 1/4 red onion sliced, for garnish
- Carbohydrate 61.7169974476266 g
- Cholesterol 147.174114265309 mg
- Fat 44.6390189277076 g
- Fiber 6.13796509570802 g
- Protein 41.0826311701726 g
- Saturated Fat 15.179288255658 g
- Serving Size 1 1 Serving (651g)
- Sodium 1209.96369504975 mg
- Sugar 55.5790323519186 g
- Trans Fat 7.30698928835952 g
- Calories 808 calories
Step-by-step
- In a large bowl, combine beef, mustard, Worcestershire sauce, chili sauce, black pepper, mix well, then form into 2 patties.
- Grill over medium heat for 6 minutes on each side or until desired temperature and/or juices run clear. Best if grilled covered.
- About 2 minutes before removing from the grill, top each burger with 2 slice of bacon and a slice of cheese, cover until melted. Remove from grill, and garnish with your favorite toppings. Enjoy!
Grilling a burger demands close attention during the final six minutes of cooking when internal proteins tighten and juices redistribute. Managing heat correctly prevents exterior charring before the center reaches your target temperature.
- Grind ratios heavily influence texture; using an 85/15 beef blend provides enough rendering fat to keep the patty moist without shrinking excessively over direct flames.
- Avoid compacting the meat mixture too firmly when forming patties, because densely packed muscle fibers result in a dense, sausage-like bite rather than a tender crumb.
- Cover the grill hood during the cooking process to trap ambient heat, ensuring the meat cooks evenly from the top and bottom simultaneously.
- Apply the cheese during the final two minutes of cooking and cover the grill tightly to capture steam, which melts the surface uniformly without overcooking the interior.
- Monitor the exterior juices closely; when clear moisture begins pooling on top of the patty, the meat has generally reached medium doneness.
Proper seasoning distribution ensures every bite tastes balanced without requiring heavy salt applications at the table. Controlling flame flare-ups keeps acrid smoke from ruining the savory profile of the beef.
