This doesn’t look like your typical bacon burger. There are no sodden bacon strips, nor do they have crusty caps of cheese. You won’t see a slab of hothouse tomato or rings of red onion garnishing the patty. There’s nothing to see because everything is mixed into the burger, and what a difference a little invisibility makes. With all the flavorful ingredients distributed within the ground beef, every bite gets invaded with flavor.

TIMING
Prep: 5 minutes
Grill: 7 minutes

BBQ TOOLS AND EQUIPMENT
– Long-handled spatula

GETTING CREATIVE
– Parmesan is delicious with the bacon in this burger, but so is finely shredded Cheddar, crumbled blue cheese, or pepper Jack cheese.
– Garnish with hearty leafy greens like romaine, chicory, spinach, or endive.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals). Clean, oiled grate on lowest setting.
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 6 SERVINGS)
3 slices bacon, finely chopped
2 pounds ground beef chuck, 85% lean
1 medium tomato, finely chopped (about ½ cup)
3 cloves garlic, minced
½ cup freshly grated Parmigiano-Reggiano cheese
¼ teaspoon kosher salt, or more to taste
¼ teaspoon ground black pepper
Oil for coating grill grate
6 flatbread rolls such as ciabatta, split

DIRECTIONS
1. Heat the grill as directed.
2. Cook the bacon in a skillet over medium heat until crisp; remove with a slotted spatula and place on paper towels to drain.
3. Using your hands, mix the beef, tomato, garlic, cheese, salt, pepper, and the cooked bacon in a bowl until well blended; do not overmix. Using a light touch, form into 6 patties no more than 1 inch thick. Refrigerate the burgers until the grill is ready.
4. Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 7 minutes, flipping after about 4 minutes, for medium-done (150°F, slightly pink). Add a minute per side for well-done (160°F).
5. To toast the rolls, put them cut-sides down directly over the fire for the last minute of cooking.
6. If serving the burgers directly from the grill, serve on the rolls. If the burgers will sit, even for a few minutes, keep the rolls and burgers separate until just before eating.

   

This entry was posted on Wednesday, August 24th, 2011 at 7:12 am and is filed under Burgers And Other Quick Meals BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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