The PERFECT Burger!

I don’t know about your neck of the woods but here in mine… IT HAS BEEN HOT! 

I’ve always said that I much prefer the cold to the heat.  I’m pretty much a bear in reverse.  Hibernation happens during the summer months for me.  Otherwise I turn into the Wicked Witch of the West. 

Seriously…

Don’t ask Anthony about the Lagoon incident.  It was reeeaaaally hot that day.  The end.

So anyway, the nights have been nice lately.  A little thunderstorm rolls in, cools things off a bit, don’t have to worry about watering the lawn or the pathetic garden.  And then it’s hot again. 

But I really didn’t mean for this post to be about the weather.  Let’s talk burgers!

Anthony has perfected the art of burger grilling.  He is the burger master!  The king!  It all started when we kept seeing pins on Pinterest with these delectable burgers.  We’d look at the recipe and think… hmmm, we should try that someday. 

And then one day we did.  There was no looking back from there. 

So, although I couldn’t even begin to tell you which one was ‘the one’ that we actually went for (they were all so similar), I can tell you that Anthony has got this down to a science.  No true measurements or anything just one of those “to taste” recipes, really.  And of course his secret ingredient… BACON! 

And so, for your viewing (and tasting) pleasure, I present to you…. THE PERFECT BURGER!!

And some Sun Chips but really, you could switch that out for whatever… totally optional. ;)

Here’s what you’ll need:

• Ground Beef (he likes to use 85/15)
• Mozzarella and/or Pepper Jack cheese, shredded
• Seasoning salt
• BBQ Sauce (Anthony swears it has to be Jack Daniels Original No. 7)
• Bacon, cooked 3/4 of the way and chopped
• Bacon Grease

Make sure the grill isn’t too hot.  These need to cook fairly slow so that the inside is done at the same time as the outside.  You don’t want these babies to burn!  Nothing worse than having the outside charcoaled and the inside still red. 

Cook bacon about 3/4 of the way.  Not to the point of crispy.  Chop into small pieces.  OH and save the GREASE!  Anthony swears by this!

For every pound of ground beef you’ll add approximately 1/4 to 1/2 lb. bacon, 4-8 oz. cheese (whichever kind you prefer), 1 or 2 Tablespoons Seasoning Salt, and 1/2 to 3/4 of a bottle of BBQ sauce.  Then get your hands in there and just mix it all up!  It’s a messy process. 

Form into patties.  One pound makes exactly 7 burgers for us.  This is just the right amount for my family.  The burgers are thick!  Form a deep well in the middle, this is important! 

Once burgers are on the grill pour bacon grease into the well. 

Flip when that side is done (after a few minutes) and continue cooking on the other side.  Obviously, right?  (You never know… there are people that sue McDonald’s for having hot coffee… don’t most people prefer it that way?  Just sayin’.)

These burgers are so tender they literally fall apart in your mouth!  I think it’s the slow cooking that does it.  OH MAN!  They are GOOOOOD! 

Seriously, go make them.  Enjoy!