Randy cooks up the Ultimate Double stacked Bacon Cheeseburger - Smashburger® style on the Everdure FURNACE griddle. The homemade patties are made from fresh ground brisket, short rib, chuck, and dry-aged steak trimmings - making this burger incredibly flavorful and juicy. Everything comes together on a buttery Brioche bun with spicy mayo, thick-cut bacon, caramelized onions & melty cheddar cheese - making this a tasty burger for when you want a treat!
Recipe Available Here: [ Ссылка ]
0:00 Intro
0:19 Best Meat for Grinding Your Own Burger Blend
0:53 Bacon & Cheese Selection
1:04 Grinding the Meat
1:17 Bacon Cooking
1:36 Caramelized Onions
1:39 Cooking the Burgers Smashburger Style
2:05 Melting Cheese
2:23 Building the Burger
2:57 Serving
3:08 Taste Test
Everdure Furnace Gas Grill:
[ Ссылка ]
Meat from Iverstine Farms: [ Ссылка ]
Featuring: Randy Watson
Filmed/ Produced by: Paris Frederick
For Burgers:
1/3 lb. ground chuck
1/3 lb. short rib meat
1/3 lb. brisket meat
1 lb. thick-cut bacon
1/2 lb. white cheddar (sliced)
1/2 lb. Wisconsin extra sharp cheddar (sliced)
1/2 stick butter (melted & clarified)
2 buns (challah or brioche)
Your favorite burger seasoning blend
For Spicy Mayo:
1 cup Mayonnaise
1 T Cajun seasoning
For Caramelized Onions:
3 large onions (large slices)
2 T extra virgin olive oil
2 T granulated sugar
2 t garlic powder
2 t salt
1 t black pepper
INSTRUCTIONS
- The caramelized onions take the longest, so doing this first, or the night before is ideal as it will take about 1 ½ hours to complete.
- Pour olive oil in a large skillet over low to medium heat.
- Add the onions and sugar, and saute for an hour, stirring often to prevent burning.
- After an hour, turn heat to very low and add the rest of the seasoning.
- Continuing to stir often, cook for another 30 minutes. You are looking for a rich brown color.
- Remove from heat and allow to cool.
Preparing Your Burger Patties
- If grinding your own meat, place your grinder parts (housing, blade, screw, tray, and dies) into the freezer for about 20 minutes. Making sure the equipment and meat are cold will help the grinding process go smoothly.
- Grind the meat through the largest die.
- Once the first pass through is complete, grind the meat through the next size down die. Grinding twice will help the fat and meat combine more equally.
- Next, roll the meat into loosely packed, ¼ lb balls and place in the fridge (this will make 4 patties). You want the meat cold so that it holds together better.
Cooking Your Burgers
- Place the griddle plates on your grill and preheat on low. If you don't have a griddle plate or griddle, a large cast iron skillet will work.
- While the grill preheats, mix together the mayo and Cajun seasoning, and place in the fridge.
- Once the grill is preheated, fry the bacon to your preferred doneness, and set aside.
- Turn the grill to high and let preheat for 10 minutes.
- Place the patties on the griddle. Using a steak weight, flatten each patty and season the top side with the burger seasoning. Sear for 1 minute, then flip the patties and season the second side.
- After the seasoning is applied, place 1 slice of the white cheddar on 2 of the patties, and 1 slice of the Wisconsin cheddar on 2 of the other patties.
- Using a melting dome or steam cap, cover the patties to help melt the cheese (cover for about 30 seconds).
- While the cheese is melting, toss some of the caramelized onions on a portion of the griddle not in use to warm up before building the burger.
- Brush some butter on the open sides of your buns, and place them on the griddle. Toast until golden brown.
- Once buns are toasted, place them on a plate to begin building.
- This is a double burger, so place 1 of each cheese burgers on the buns.
- Cut 2 slices of bacon in half, and place two halves on top of each burger tower.
- Add a medium portion of caramelized onions on top of the bacon, and slather some spicy mayo on the top bun.
- Cover your burger tower with the top bun.
Your Ultimate Bacon Cheeseburger is complete!
