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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Adapted from Burgers Every Way, by Emily Haft Bloom.
Servings: 4
From the Nob Hill Bar & Grill in Portland, Oregon
8 slices thick-cut bacon
1 pound ground chuck
Salt and pepper to taste
1 tablespoon unsalted butter
4 kaiser-style rolls
4 slices sharp cheddar or pepper jack
3 tablespoons
secret sauce — 4 parts mayonnaise and 1 part red relish
2 tablespoons chopped Vidalia or other sweet onion
8 crisp dill pickle chips
1 cup chopped iceberg lettuce, patted dry and chilled
4 slices beefsteak tomatoes
Preheat a gas or charcoal grill to medium-high heat and cook the bacon until crisp. Form the ground beef into 4 flat patties of equal size, and season with salt and pepper to taste. Grill the burgers, flipping once, until cooked through, about 4 minutes on each side. Butter the bottoms of the hamburger buns and, 1 minute before the burgers are done, toast both halves of the buns on the grill. While the burgers are still on the grill, top each patty with a slice of cheese and a slice of bacon. Quickly remove the burgers from the grill and assemble [1] as follows: