Burger Extravaganza
By
Spif, Master Chef, SPUD.ca Culinary Institute
(Published: )
The best burgers come from the best ingredients, so choose yours wisely. This recipe is set to cook large burger patties (1/3 lb or more) to between medium rare and medium, as cooking too well done makes patties leathery. Letting the patties rest for a couple of minutes helps finish cooking and redistributes the juices.
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4 people |
Ingredients:
- 4 Hamburger Patties
- Cheddar Cheese to cover patties
- 8 slices of Bacon (2 per burger)
- Pepper to taste
- Dash of Sea Salt
- 4 Hamburger Buns
- 8 tsp Mustard (2 tsp per burger)
- 1/2 Onion, sliced or diced
- 8 tsp Ketchup (2 tsp per burger)
- 1 Avocado, sliced
- 1/2 Onion, sliced or diced
- 4 leaves of Lettuce
- 4-8 Tomato slices (depending on tomato size)
- 1-2 Pickles, sliced or quartered
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Directions:
1) Cook bacon according to instructions. Drain and set aside.
2) Cook patties over very high heat with a pinch of salt and pepper for about 2 minutes. When the juices start bubbling, flip and cook for another 2 minutes. Move to lower heat, cover with cheese, add a lid and cook until cheese melts, about 2 minutes more. Remove from heat and top with bacon.
3) Lightly toast burger buns on hot skillet or in toaster oven.
4) Layer ketchup and mustard and onions on one half of the buns. Add any condiments you might desire to the other bun, top with lettuce, tomatoes, avocado & pickles. Actually, the pickles can go on either side - they're that versatile!
5) Top with smothered beef patty & serve immediately!
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