Burgers
⅓ pound ground chuck
⅓ pound short rib meat
⅓ pound brisket meat
1 pound thick-cut bacon
½ pound white cheddar cheese (sliced)
½ pound Wisconsin extra sharp cheddar (sliced)
½ stick butter (melted & clarified)
2 buns (challah or brioche)
Your favorite burger seasoning blend
Spicy Mayo
1 cup Mayonnaise
1 tablespoon Cajun seasoning
Caramelized Onions
3 large onions (large slices)
2 tablespoons extra virgin olive oil
2 tablespoons granulated sugar
2 teaspoon garlic powder
2 teaspoons salt
1 teaspoon black pepper
Caramelized Onions
- The caramelized onions take the longest, so doing this first, or the night before is ideal as it will take about 1 ½ hours to complete.
- Pour olive oil in a large skillet over low to medium heat.
- Add the onions and sugar, and sauté for an hour, stirring often to prevent burning.
- After an hour, turn heat to very low and add the rest of the seasoning.
- Continuing to stir often, cook for another 30 minutes. You are looking for a rich brown color.
- Remove from heat and allow to cool.
Burger Patty Prep
- If grinding your own meat, place your grinder parts (housing, blade, screw, tray, and dies) into the freezer for about 20 minutes. Making sure the equipment and meat are cold will help the grinding process go smoothly.
- Grind the meat through the largest die.
- Once the first pass through is complete, grind the meat through the next size down die. Grinding twice will help the fat and meat combine more equally.
- Next, roll the meat into loosely packed, ¼ lb balls and place in the fridge (this will make 4 patties). You want the meat cold so that it holds together better.
Burger Cook
- Place the griddle plates on your grill and preheat on low. If you don’t have a griddle plate or griddle, a large cast iron skillet will work.
- While the grill preheats, mix together the mayo and Cajun seasoning, and place in the fridge.
- Once the grill is preheated, fry the bacon to your preferred doneness, and set aside. Turn the grill to high and let preheat for 10 minutes.
- Place the patties on the griddle. Using a steak weight, flatten each patty and season the top side with the burger seasoning. Sear for 1 minute, then flip the patties and season the second side
- After the seasoning is applied, place 1 slice of the white cheddar on 2 of the patties, and 1 slice of the Wisconsin cheddar on 2 of the other patties.