Pepper Crusted Bacon Cheeseburgers
Try this Pepper Crusted Bacon Cheeseburger recipe.
Try this Pepper Crusted Bacon Cheeseburger recipe.
- salt and pepper to taste
- 1/2 cup mayonnaise
- 2 tbsp extra virgin olive oil
- cracked black pepper
- 1 tbsp fresh lemon juice
- 8 slices bacon
- 1 tbsp heavy cream
- 1/4 tsp kosher salt
- 1 small sweet onion
- garlic aioli:
- 2 small garlic cloves pressed or very finely minced (or 1 large clove)
- 1 1/2 tsp fresh minced parsley
- pepper crusted burgers:
- 2 pounds ground beef (i used 80/20)
- green leaf lettuce
- colby-jack cheese slices
- sliced sweet onion
- kings hawaiian hamburger buns
- Carbohydrate 47.9625987595581 g
- Cholesterol 204.509375039874 mg
- Fat 156.688755034555 g
- Fiber 6.46049984998913 g
- Protein 32.4569937507113 g
- Saturated Fat 43.1597370058067 g
- Serving Size 1 1 recipe (1781g)
- Sodium 3271.55797372647 mg
- Sugar 41.502098909569 g
- Trans Fat 45.4361395283632 g
- Calories 1721 calories
Step-by-step
- MAKE THE AIOLI: In a small bowl, add pressed garlic and salt. Using a fork, mash until garlic becomes a paste. Add mayonnaise, extra virgin olive oil, lemon juice and parsley and whisk until combined. Cover and chill in the refrigerator.
- MAKE THE BURGERS: In a skillet, cook bacon until crisp. Set aside to drain on paper towels. Keep bacon grease in the pan and heat over MED-HIGH heat. Place hamburger buns, cut side down, in the grease to toast, until golden brown. Remove buns to a plate to cool. Wipe out skillet with paper towels.
- To a large mixing bowl, add ground beef. Peel the onion and grate (using a hand grater or even a box grater) about 2 Tbsp of onion into the meat. Use the fine side of the grater, so you're getting very small pieces of onion. You'll get onion juice too, and that's good.
- Add heavy cream and salt and pepper. Using your hands, mix together until just combined. Don't over-mix.
- Form into patties (4 patties will yield a roughly 1/2 lb burger, 6 patties will yield a 1/3 lb burger, and 8 patties will yield a 1/4 lb burger), and make an indentation in the center of each patty, to ensure even cooking.
- Grill over MED-HIGH heat for about 5 minutes per side, or until cooked to desired doneness. The last 30 seconds of cooking, place a slice of Colby-Jack cheese on each patty.
- Serve on toasted Kings Hawaiian buns, with lettuce, sliced onions, cooked bacon and garlic aioli.
My Go-To Pepper Crusted Bacon Cheeseburger Recipe
Honestly, there are days when nothing satisfies quite like a juicy, perfectly cooked cheeseburger. And let me tell you, this Pepper Crusted Bacon Cheeseburger recipe is my absolute go-to for those days when I need some serious comfort food. It's not just about the taste; it's about the process, the feeling of satisfaction in creating something delicious from scratch. The aroma filling my kitchen as the bacon sizzles and the patties hit the grill? Pure magic. It's a recipe I've perfected over time, tweaked and adjusted to suit my preferences, and now I'm so excited to share it with you.
I'm a busy working mom, juggling work, family, and the everyday chaos of life. Finding time to cook can sometimes feel like a luxury, but this recipe is surprisingly manageable even on a busy weeknight. It might seem like a lot of steps, but once you get the hang of it, it all flows together quite easily. The prep work is pretty straightforward, and most of the cooking is hands-off, allowing you to multitask or attend to other things while the magic happens on the stovetop and grill.
The Secret to the Perfect Patty
One of the key elements to a great cheeseburger is the patty itself. I've experimented with different types of ground beef, and for this recipe, I find an 80/20 blend provides the perfect balance of richness and juiciness. The trick is not to overwork the meat when mixing in the seasonings; gentle handling ensures a tender, flavorful patty. The addition of a small amount of grated onion and heavy cream adds another layer of flavor and helps keep the burgers moist and delicious. And don't forget that little indentation in the center of each patty! It prevents them from bulging during cooking, resulting in perfectly even cooking.
The Bacon. Oh, the Bacon.
No cheeseburger is complete without crispy, perfectly cooked bacon. I love the way the bacon's smoky flavor perfectly complements the peppery crust and rich beef of the patties. The bacon grease adds a delightful richness to the toasted buns, creating a cohesive flavor profile that's simply irresistible.
Beyond the Basics
This recipe is a fantastic base that can be easily customized to your preferences. Feel free to experiment with different types of cheese – cheddar, provolone, or even a sharp pepper jack would be fantastic additions. If you're not a fan of Colby-Jack, go with your favorite. You can also adjust the seasonings to suit your taste – more pepper, less pepper, a dash of garlic powder, whatever your heart desires. And for those who love a little heat, adding some chopped jalapeños or a pinch of cayenne pepper could be a delicious twist.
The Garlic Aioli: The Finishing Touch
The homemade garlic aioli is the perfect finishing touch to this burger masterpiece. It’s incredibly easy to make and adds a refreshing, zesty layer of flavor that cuts through the richness of the beef and bacon. The combination of fresh parsley, lemon juice, and olive oil creates a creamy, herbaceous sauce that enhances the entire experience.
A Culinary Adventure Awaits
This isn't just a recipe; it's an experience. It's a journey from the careful preparation of the garlic aioli to the sizzling satisfaction of grilling those perfect patties. It's about creating something delicious, something that brings joy to yourself and those you share it with. It’s the heart of home cooking, and I hope you'll enjoy every bite as much as I do.
So, gather your ingredients, put on some music, and get ready to embark on a culinary adventure. Trust me, your taste buds will thank you for it.
