Description
It’s backyard bbq time and I’ve got you covered with Sriracha-lime chicken, bacon stuffed cheeseburgers and twisty potatoes.
Ingredients
Units
Scale
- 3 1/4 lbs of 80/20 ground beef
- 1 cup of bacon bits (9-10 slices of cooked bacon chopped down - see note#1)
- 1/3 cup grated onion, drained
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 6-9 slices of cheese (any kind you want, I used American and cheddar)
Additional toppings:
- Slices of cooked bacon
- Homemade garlic dill pickles
- Bobby Flay’s pickled red onions
- Ketchup
- Mustard
- Mayo
Instructions
- Cook all the bacon at the beginning of the process since it needs to cool down before you can chop it into bacon bits. Also, set aside the extra slices of bacon that you are not chopping to use as an additional topping for the burgers. I think I cooked a total of 2 pounds of bacon.
- Grate the onion using a box grater or similar. Using a small piece of cheesecloth wrap the grated onion and squeeze the water out while holding over a bowl or the sink. If you don’t have cheese cloth, try a mesh strainer. The water must be drained or your burgers will be weird.
- Once the bacon is cooled down, chop it into small bacon bits. My video shows this well.
- Place your ground beef into a large mixing bowl. Add salt, pepper, Dijon mustard, Worcestershire sauce, grated onion, and all the chopped bacon bits.
- Using your hands (I wore gloves) mix all the ingredients together until it’s well combined. Be sure to flip the meat and work all the ingredients throughout the beef so it’s evenly distributed.
- Form equally sized burger patties so they cook evenly. I had a scale to the side and weighed each one. They were all about 5-6 ounces, but closer to 6. And for thickness they were about 1 inch thick.
- Cook on medium-to-high heat for 4 minutes on one side of your outdoor grill (covered/lid down) then flip over and cook 2 ½-3 minutes on the other side (covered/lid down) for medium-rare. Longer if you want less pink in the middle.
Notes
- You will need about 9-10 slices of bacon to equal one cup of bacon bits. I cooked extra slices to put on the table when serving. If you make the bacon the day before just microwave the extra slices to reheat. Works great. Just 15 seconds at a time until they’re ready. Don’t use flavored bacon for this like maple as it will change the flavor profile.