YIELD:
6
PREP TIME:
Not specified
COOK TIME: 3 Minutes
COOKING METHOD: Grilling
INGREDIENTS
3 pounds well marbled Chuck meat ground on a medium dial*
1 large vidalia onion, cut into six slices and pre-grilled
12 slices medium sharp Cheddar cheese
12 slices pancetta or lightly smoked bacon
6 leaves of Romaine or other crispy lettuce
6 jumbo onion buns cut in half
2 beefsteak tomatoes, sliced thinly
salt and pepper to taste
olive oil or vegetable oil for sprtizing meat patties
DIRECTIONS
Preparation
On the side burner crisp the pancetta or bacon and set aside in a warm place.
Note: You can grill the pancetta or bacon on the grill, but not at 450 degrees. The grill must be at no more than 300 degrees in order for the bacon to be rendered properly. So if you want to do it on the grill and not on the side burner do that first.
For the burger
For a very moist and flavorful burger have your local butcher choose an 80:20 ratio of chuck meat and have it ground on the medium dial. Or buy good quality pre-made burger with an 80:20 ratio. On the same note, most of the fat will render out during the grilling. Form chuck meat into 8 oz disk about ½ an inch thick. Add salt and pepper generously - spritz with canola oil prior to placing on the grill.
Method
Pre-heat your grill to HOT (450F degrees)
Grill burgers for about five to six minutes on each side for medium rare. To minimize flare ups, grill with the cover open for the first nine minutes and cover it for the remaining two to three minutes. For a moist burger, do not press the burger with a spatula or the juices will run out. Finish the burger with two slices of cheeses while it’s still nice and hot. Cover the grill for about 15 seconds in order for cheese to melt.
Grill the buns quickly and assemble all of the ingredients.