Cooking time: 30 mins
2 lbs 80/20 Ground Beef
1 tomato, sliced thin
1 head of butter lettuce (or any lettuce of your choice)
1 red onion, sliced thin
1 tbsp olive oil
4 tsp olive oil
4 tsp coarse ground sea salt
4 tsp cracked black pepper
4 potato buns (or any bun of your choice)
4 slices of cheddar cheese (or any cheese of your choice)
4 tbsp butter
2 tsp garlic salt
1 lb bacon
4 tsp mayonnaise (or any condiment of your choice)
1: Divide the ground beef into four equal portions. Then form each portion into four 8-ounce patties. Drizzle a little olive oil on both sides, approximately ½ tsp. In a small bowl, mix all of the dry seasoning together and then pat the dry seasoning onto both sides of each burger. Press a small indention into one side of the patty. This helps to maintain the shape of the patty and reduce rounding during cooking.
2: Using the “cook” setting, preheat your grill to 375°F. Place a large sheet of foil on the grill, slightly turning up the edges to keep the rendered fat from spilling. Cook the bacon for 10 minutes on each side. Remove bacon and let rest on a paper towel to absorb excess grease. Remove foil and discard.
3: Spread about ½ tbsp of butter on the cut sides of the bun. Place on the grill for about 2 to 3 minutes until the inside of the bun is lightly toasted.
4: Place the burgers on the grill with the indented side down. Cook for about 4 minutes without moving the patty, then flip the burger. Place the bacon on top of the burger and then place the cheese on top of the bacon and let cook for another 3 to 4 minutes, depending on how done you like your burger.
5: Remove the burgers from the grill, and place the onion slices on the grill for roughly 1 to 2 minutes while the burgers are resting.
6: Dress the buns with mayo or your preferred condiment. Place grilled onions on the bottom bun, and place the burger on top of the onion. Top the burger with lettuce and tomato and serve.