Bacon Cheeseburger

C — Every week, at least once a week, The Grill King emerges.

He loves to grill burgers especially. Burger Tuesday is his usual day, but this week it’s a Monday. I’ve ruined his weekly schedule. Sorry Jim, I couldn’t help it. I really wanted a burger and didn’t want to break down and have one at a fast food restaurant. I only go to my favorite burger joint once a year. And, of course, Jim makes a really good burger.

My favorite part of Jim’s grilling is that he really understands how long to cook meat. Yes, he uses a thermometer for grilling sometimes, but with burgers he has it down to a “T.” I don’t like my burgers bloody inside. Medium rare burgers gross me out, but I will still eat one if it’s served to me. I like mine more medium.

Jim knows how to do this. He likes to turn off the grill and then leave mine on the grill until he’s finished assembling his burger. It makes my burger extra crispy on the outside and juicy on the inside.

I also like the seasoning he puts on it. It’s so well balanced. He’s also an expert in picking cheeses. He always knows which cheese will go well with a burger. It’s almost like there is a different one each week.

He’s so mindful in burger assembling. He slathers mustard on the bottom of the bun, adds the burger on top and puts on a couple of pieces of crispy bacon. He leaves all the toppings (i.e. yellow ketchup, onion compote, sliced onion, lettuce, tomatoes and pickles, just to name a few) for you to put on just like the restaurants. Of course, I put mine together right away.

Bacon Cheeseburger

Recipe type: Mains

Author: Jim

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 2

Ingredients

• These ingredients make the burgers shown. As always, quality makes a big difference. Feel free to improvise on the toppings.
• ¾ pounds ground chuck, or a fancy chuck-blend your butcher might have. Have at least 20% fat.
• 1 tsp. cajun meat rub/seasoning
• Salt and fresh ground black pepper to taste
• 2 strips good quality, smoked bacon, cut in half before cooking
• 2 really good hamburger buns. Don’t skimp.
• 8 thin slices of firm, tasty cheese arranged in two piles. Cheeses like sharp white cheddar or Morbier or fresh Asiago or aged gruyere work really well. There are many to choose from, but it should melt and still stay on the burger.
• 2 slices of ripe red tomato
• 2 slices of red onion
• 4 to 6 pieces of arugula, washed and dried
• 2 Tbsp. spicy, country-style Dijon mustard
• 2 Tbsp. Yellow Ketchup

Instructions

1. Heat flattop grill or large heavy frying pan to medium.
2. Prepare plates with all the toppings in place
3. Grill bacon and set aside. Leave about 1 Tbsp. of bacon drippings on the grill for cooking the burgers.
4. Bring hamburger meat to room temperature. Spread meat flat and season with cajun spices, salt and pepper.
5. Form two patties to fit your burger buns. Press into the center of each patty to form an indent. Since burgers swell in the center while cooking, this helps them cook more evenly. Salt and pepper one side only.
6. Bring grill to high heat. When hot, place the patties seasoned-side-down. After 30 seconds, rotate burgers and cover with large lid that DOES NOT press into the burgers. Turn heat to medium.
7. Cook for about 2 minutes and remove lid. Flip burgers.
8. Place cheese on each burger. Cover with lid and turn heat to low.
9. Place sliced buns on back of grill to toast.
10. Burgers are done when cheese is melted. For rarer burgers, adjust the beginning cooking time. For more well done burgers, leave them on the grill a bit longer at the end after you remove the lid.
11. Assemble burgers with bacon strips and serve, leaving bun top off so individual creativity can reign.
12. Enjoy!

3.1.08

Thanks for lunch, Jim. Sorry that you have to figure out what to make for dinner tomorrow. (Hint, maybe another burger? It’s Tuesday. OK, now I’m just being mean. Sorry.)

These are really great burgers. The Grill King keeps his title once again.