My Perfect Grilled Burger
Now I have always loved a great grilled hamburger. Top it with ketchup, add all the “fixins”, or just take joy in simply topping it with a thick slice of tomato straight from the garden. But I’m going to show you My Perfect Grilled Burger. One that starts with a juicy meat mixture, topped with melted cheese, crisp bacon, onion strings, and tied together with a simple sauce.
The beef mixture is a great foundation for any burger that you want to make. Grilled to perfection, the 80/20 blend and the addition of heavy cream, ensure that even when fully cooked the burger will stay juicy and full of flavor.
Cheese. What burger is complete without a delicious layer of melted cheese? Cheddar or pepper jack are both divine, but I say a good old slice of American cheese is certainly hard to beat. Add a couple strips of bacon fried crisp and my mouth is already starting to water.
Top the burger with a pile of onion strings (French fried onions is a great substitute if you are in a time crunch) and bring it together with a layer of sauce made simply with a combo of mayo and ketchup.
Public service announcement…. Butter your buns people. Butter your buns!
I usually serve with fries, pickles, or a great summer salad. Certainly, a meal that is hard to beat.
My Perfect Grilled Burger
- 1 lb 80/20 Ground Beef
- 1/4 cup Heavy Cream
- 1 tsp Worcestershire Sauce
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 Large Onion, sliced thinly
- 1 cup Buttermilk
- 1 cup Flour
- 1/2 Tbsp Seasoned Salt
- Oil for Frying
- 1/4 cup Mayonnaise
- 1 Tbsp Ketchup
- 3 slices American Cheese
- 3-6 slices Bacon, crisp and cut in half
- 3 Hamburger Buns
In a bowl combine the ground beef, cream, Worcestershire sauce, salt, and pepper.
Divide the meat mixture into three even patties (1/3 lb each). Roll into balls and then flatten to desired thickness. Make sure to form the patties so they are larger than your buns. The 80/20 mixture includes more fat and will shrink slightly during the cooking.
Grill the burgers on medium high to high heat (I set my grill at 400-425 degrees F) 8 minutes per side or until the burgers are cooked throughout and reach an internal temp of 160 degrees. Top with a piece of cheese to melt.
Place the onion slices in the buttermilk and let soak for a couple of hours or overnight.
In a bowl, combine the flour and salt.
Heat the oil to about 375 degrees in a heavy bottom pan or fryer. Working in batches take the onions from the buttermilk and toss into the flour. Shake off the excess coating and place into the heated oil. Fry 3-5 minutes or until the stings are golden brown. Remove to a paper towel lined plate. Repeat through the rest of the onions.
Combine the mayonnaise and ketchup. Let sit in fridge until time to assemble burgers.
Toast the buns in a pan with a little butter. Put a layer of the sauce on the bottom bun, top with the burger patty and cheese. Add a slice of bacon (or two) and a handful of the onion strings. Smear a little more sauce on the top bun.