Lunch: Michael's Genuine Burger with House-Smoked Bacon and Vermont Cheddar

Recipe by Michael Schwartz If you want a burger with superior flavor, you need to freshly grind the meat yourself — it's as simple as that. The process is not only easier than most people think, but also makes the moistest and most flavorful burgers. The

Ingredients

1 1/2 lb. beef chuck
kosher salt and freshly ground black pepper
canola oil
8 slice white cheddar cheese
4 large brioche hamburger buns
Cooked Maple-Cured Bacon
Butter lettuce, sliced tomato, and red onion
Ketchup, mayonnaise, and Dijon mustard

Instructions

Put the freshly ground beef in the bowl of a standing electric mixer fitted with a paddle attachment. Add 2 tablespoons of ice water and mix on low speed for 30 seconds.
Gently hand shape the ground beef into 4 balls — 6 ounces each is about right. Don't pack the meat too tightly — you're not making snowballs here. Too much pressure will give you a tough burger.
Place a large flat-top griddle pan on 2 burners over medium-high heat. Season both sides of burgers generously with salt and pepper and drizzle the tops with a little oil. Put the burgers on the griddle, oil-side down, and gently flatten into big patties with the bottom of a spatula. You only want to flip the burgers once and they should turn easily without sticking.
Grill the burgers for 8 minutes per side for medium; 7 minutes if you like your meat rare. If you like your burger well done, then I can't help you.

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