Big Bad Burgers
LOVE THESE! I chose all my favorite ingredients to create an explosion of flavor in every bite. These are burgers I'm known for. An explosion in your mouth.
LOVE THESE! I chose all my favorite ingredients to create an explosion of flavor in every bite. These are burgers I'm known for. An explosion in your mouth.
- 1 egg
- 1 pound ground beef
- 1 tablespoon butter
- 2 tablespoons worcestershire sauce
- 2 cloves garlic chopped
- 1 tablespoon brown sugar
- salt and ground black pepper to taste
- 2 tablespoons steak sauce
- 1/2 onion sliced
- 4 fresh mushrooms sliced
- 1/2 cup dry bread crumbs
- 2 tablespoons prepared horseradish
- 2 tablespoons dried minced onion
- 4 slices pepperjack cheese
- 6 slices cooked bacon cut into halves
- 1/4 cup guacamole or to taste
- Carbohydrate 27.1665975266687 g
- Cholesterol 169.38648415327 mg
- Fat 37.6727624958742 g
- Fiber 2.34076078568642 g
- Protein 37.214419512187 g
- Saturated Fat 16.4587143618174 g
- Serving Size 1 1 burger (266g)
- Sodium 970.275054262055 mg
- Sugar 24.8258367409823 g
- Trans Fat 5.91321017320776 g
- Calories 603 calories
Step-by-step
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Melt butter in a skillet over medium-low heat. Cook and stir onion and mushrooms in melted butter until the onions are very tender and beginning to brown, 10 to 15 minutes. Sprinkle brown sugar over the mixture and continue cooking until the onions caramelize, 5 to 10 minutes more; remove from heat and set aside.
- Mix ground beef, egg, bread crumbs, horseradish, steak sauce, Worcestershire sauce, garlic, dried onion, salt, and black pepper in a bowl; shape into 4 patties about 6 inches wide and 1/2 inch thick.
- Cook burgers on preheated grill until completely browned, about 3 minutes per side. Reduce heat to medium and cook burgers another 3 minutes per side, topping each burger with a slice of pepperjack cheese for the last minute of cooking.
- Top each burger with about 1/4 of the mushroom and onion mixture, 3 pieces of bacon, and 1 tablespoon guacamole to serve.
Caramelizing onions over medium-low heat requires patience, and rushing the process by turning up the flame will scorch the sugars rather than yielding the necessary soft, golden texture. Testing this recipe reveals that incorporating wet condiments directly into raw ground beef creates significant structural challenges. Bread crumbs act as a vital binder here, absorbing excess moisture from the egg, Worcestershire sauce, and horseradish so the patties retain their shape on the grill grates instead of disintegrating.
- Store leftover cooked patties in an airtight container in the refrigerator for no more than three days to maintain food safety.
- Reheat refrigerated beef patties gently in a covered skillet over medium-low heat with a splash of water to prevent the meat from drying out.
- Keep uncooked shaped patties separated by squares of parchment paper if preparing them up to four hours in advance.
- Avoid pressing down on the meat with a spatula during grilling, which forces out flavorful juices and causes flare-ups.
Transforming leftover components requires keeping the guacamole separate until the final assembly stage to avoid unpleasant browning. Reheating the bacon separately helps restore its crisp texture before stacking it back onto the warmed burger.
