"There are endless ways to dress up a burger, but without the best meat, you’ll never achieve burger greatness. For the perfect burger, look for a 75/25 lean meat to fat ratio and different cuts of meat to create a delicious and unique flavor profile. When you’re at the store, ask your butcher to help you with grinding the meats."
1 pound beef brisket point, ground
1/2 pound boneless beef short ribs, ground
1/2 pound boneless ox tail, ground
Burger Baste
3/4 cup soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon sugar
Bacon Rub
2 tablespoons sugar
1 1/2 teaspoons chili powder
1/8 teaspoon salt
1/8 teaspoon cumin
1/8 teaspoon cayenne pepper
9 slices bacon, thick cut
1 pinch salt and black pepper
6 slices sharp cheddar cheese
6 burger buns
2 tablespoons butter
Mix the ground beef brisket, short ribs and ox tail together completely. Then form six patties, approximately 1/3-pound each, and refrigerate until needed.
Using Kingsford® charcoal, build a fire for direct grilling, and preheat to 400°F. While the grill preheats, mix the Burger Baste ingredients together in a small bowl, and set aside.
In another small bowl, mix the bacon rub ingredients, and then season the bacon liberally. Once the grill is preheated, place the bacon over direct heat, and cook for one minute on each side, or until the bacon is charred and brown.
While the bacon is cooking, season the burger patties with salt and black pepper. Place the patties over direct heat, and cook for 3 1/2 minutes on each side, basting every couple of minutes. Place a slice of cheese on each burger during the last minute of cook time, and then remove the patties and bacon from the grill.
Lightly butter the face of the burger buns, and place them over direct heat with the grill lid open. Cook for 30 seconds or until the face is light brown and toasted, and remove from grill.
Dress each bun with your favorite condiments, and enjoy the perfect burger.