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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 3
1 pound ground beef
1 clove garlic, minced
5 slices bacon—3 for topping, 2 diced into small pieces
½ medium Vidalia onion sliced—2 tabespoons grated
3 slices smoked cheddar cheese
⅓ cup barbecue sauce—KC Masterpiece original
salt, to taste
1 teaspoon pepper
3 good quality hamburger buns
1 tablespoon butter
Begin by combining the ground beef, garlic, diced bacon, ½ of the barbecue sauce, the grated onion, salt and pepper. Form into 3 equal size patties and flatten out to ½ inch thick. It may seem thin, but they will plump up. I like to use 85% lean ground beef for burgers. It keeps them nice and juicy. For the onions, begin by melting the butter over low low heat. Once it is melted, add the onions and "sweat" them down until they are carmalized and really sweet. If your onions are frying, your heat is on too high. This process should take around 30 minutes if you do it correctly. Remove from heat and cover with foil. Fry your bacon however you like. Begin frying the burgers, but take care no never press them down with your spatula. This will dry out the burgers. Cook them to the desired doneness. In the last minute or two of cooking, place a slice of cheese on them and cover. Remove from heat and let set for 5 minutes. This will allow the burger to retain it's juices and not get the bun soggy. To construct the burger, simply place a patty ont he bun, top with bacon, then carmalized onions, and finally a touch of remaining barbecue sauce.