The Best Burger
Alright, just in time for Father’s Day I have the best burger recipe. It’s a basic burger so you can dress it up however you want (fried onion strings, avocado, a fried egg, sun-dried tomatoes, you do you), but the taste is anything but basic. Adding in a little cooked bacon just takes this burger over the top.
Guaranteed to please the dad (or really anyone) in your life! The burger is really quick and easy to mix together too, plus, you can freeze the patties and save them for a quick dinner anytime you want. If you freeze them, just cook them straight from the freezer to the grill with a couple extra minutes of cooking time.
I honestly didn’t used to be the biggest burger fan – given the choice between grabbing a burger and grabbing a taco I would always pick the taco. But in the past couple of years I have discovered a real craving for burgers. To the point that I want to eat one just about weekly. I think because I’ve realized how truly versatile they can be – add pineapple, or a savory peanut butter sauce, or BBQ sauce and an onion ring. And so I got to work creating the best burger I could at home.
And I feel like I really have succeeded. Even Lane said that this was the best burger he has ever had, and I have to admit, knowing that I beat out our favorite local burger joint made my whole week (take that Grub!). I feel like I’ve finally accomplished something, ya know?
A couple of notes for this burger:
- Use cooked bacon. I know it add a little time to your prep work to cook the bacon, but trust me. There is nothing worse than biting into a burger and getting a mouthful of raw or rubbery, partially cooked bacon. If you know you want to have burgers later that day just add some bacon to your breakfast plans and save some slices for your burger!
- The breadcrumbs are totally optional. If you are looking for a truly low-carb recipe definitely leave them out. We have found it gives our burger just a little more substance and holds together a little better, but they are definitely not necessary.
- If you are going for a GF burger be sure to use a GF alternative to Worcestershire (like coconut aminos) or omit it altogether, and use GF breadcrumbs and buns (obvi).
Basic Burger Recipe
- 1 lb ground beef 80-20 or 85-15 is best
- 1 T worcestershire for gluten-free burgers, use a GF version of worcestershire
- 8 slices cooked and crumbled bacon
- 1/4 c breadcrumbs for GF burgers use GF breadcrumbs
- 1 T garlic powder
- 2 t cumin
- salt and pepper to taste
- 4 hamburger buns we love brioche buns
- 1 T butter
- 4 slices cheese optional
- lettuce optional
- tomato slices optional
- pickle slices optional
- mayo/mustard/ketchup optional
- avocado slices optional
- onion slices optional
- Place wax or parchment paper on a baking sheet. Set aside. Preheat grill to medium high.
- In a large bowl, mix together ground beef, worcestershire, crumbled bacon, breadcrumbs, garlic powder, cumin, and salt and pepper.Using your hands (food grade plastic gloves work well to help keep your hands clean) mix all ingredients together.
- Divide ground beef into 4 equal sized portions and shape into patties. Place patties on the baking sheet.
- Once the grill is hot, place the patties on the grill and cook about 3 to 5 minutes on each side depending on preferred degree of doneness (5 minutes on each side should give you a well-done burger).In the last 2 or 3 minutes of cooking, add your cheese slices if desired to melt them on top of the burger patties.
- While burgers are grilling, butter the hamburger buns. Once burger patties are done, remove from grill to a clean plate and set aside. Place buns on the grill for about 2 to 3 minutes. Remove to a clean plate and set aside.
- While burgers are resting (about 10 minutes total) slice up and/or prepare toppings like tomato, onion, avocado, pickles, condiments etc. Once burger patties have rested at least 10 minutes build your burger with your toppings of choice and enjoy!
- NOTE: To make ahead - make the burger patties ahead of time (up to the morning of) and store in a covered container separated by wax/parchment paper in the fridge.For the freezer - make the patties and place directly in your freezer on a baking sheet on top of wax/parchment paper for an hour to flash-freeze. Once patties are frozen solid, place in a ziploc bag and freeze for up to 2 months.To thaw - thaw the patties in the fridge overnight and grill following directions above.
- NOTE: To make gluten free - use a GF version of worcestershire sauce and GF breadcrumbs. Serve burgers on a GF bun.
Welcome to your new burger obsession!
If you make the best burger ever…
Please share your results – leave a comment below and post a photo on Instagram with #braisedinakitch