Grilling Recipe: Ultimate Beef & Bacon Burgers
Makes 6 to 8 burgers
For the burger mix
- 2 pounds
beef (sirloin, chuck, short rib, and/or brisket), cut into 1- to 2-inch cubes
- 12 ounces
(10 to 12 slices) thick-cut bacon, cut into 1- to 2-inch pieces
Cracked black pepper
Kosher salt, for cooking
Soft burger buns, such as Martin's Potato Rolls
American or cheddar cheese slices
Crisp red leaf lettuce
Ripe tomato slices
Sliced red onions
Ketchup, mustard, and mayonnaise
On a large rimmed baking sheet, toss the cubes of beef and bacon together with a generous amount of cracked black pepper. Spread into a thin layer and freeze until very cold, at least one hour. Place the grinder attachments into the freezer to chill.
Assemble the grinder attachment fitted with the coarse disc and attach to the stand mixer. Nestle a mixing bowl inside a larger bowl filled with ice (to help keep the ingredients chilled) and place under the grinder. On medium high speed, slowly begin to feed the chilled meat through the grinder, using the food pusher to press the meat through the tube. Continue until all the meat is ground.
Turn meat out onto the same rimmed baking sheet and roughly divide into 6 - 8 even portions. Take 1 portion of meat and firmly roll into a ball the size of a softball. Place on the pan and press firmly to form a disc. Continue with remaining meat. At this point, the patties can be covered with plastic wrap and refrigerated for up to 24 hours.
To cook the burgers, preheat the grill on high heat until the temperature reaches 375 - 400°F, about 10 - 15 minutes depending on the grill. If desired, place a large cast iron griddle or skillet on the grill grates and preheat with the grill until smoking. (If the grill is large, keep one or two burners on low heat for finishing off the burgers.)
Sprinkle a very generous amount of salt (and more pepper if desired) over the top of the patties. Place the burgers, seasoned side down, on the grill grates/griddle. Cover and cook until the burgers have developed a nice charred crust, 3 - 4 minutes. Sprinkle the tops with additional salt and flip. Top with a slice of cheese if desired. Cover the grill and allow the other side to develop a good crust, about 3 - 4 minutes more. Check the center of the patties with an instant read thermometer and remove the burgers when desired temperature is reached. (Pull five degrees before ideal doneness is reached; burgers will finish cooking off of the heat.) Transfer the burgers to the cooler side of the grill to finish, if necessary.
Remove the burgers from the grill to rest for a minimum of 5 minutes before serving. Meanwhile, place the buns on the grill grates/griddle, cover, and cook until light golden and just toasted, about 1 to 2 minutes. Assemble burgers with all of the fixings and enjoy immediately.