I think that hamburgers are a very personal thing. People are very opinionated about what makes the best hamburger ever. I am new to the burger, I never really liked them until I married my husband. I just never got it. I don’t like to get messy when I am eating. I can be no fun sometimes. Okay, a lot of the time. But, now I love them. And I am very picky about them. The hamburgers that I love to eat are made with the best ingredients available. Just like this one. I seriously dreamt about this burger for days after I ate it.
So what makes this burger so special? First, you need to start with the best beef you can get your hands on. I chose a grass fed sirloin that was relatively lean. I know that I will need to add some moisture to make sure that it stays juicy, but I like to use a leaner beef. Next up is the bacon. I have a confession to make. The kind and generous people at Burger’s Smokehouse sent me some bacon to sample (seriously, this is the best gig ever, people send you thick cut bacon!) and it was so gorgeous that I hoarded it. I was waiting for the perfect recipe to use it in. It is embarrassing how I obsessed about what was worthy of using this bacon for, it is that beautiful. I finally decided that I was going to use it in its simplest form. Just cooked crispy and on a burger. Then I used a Kilaree Irish Cheddar, sauteed red onions, organic lettuce, and organic tomatoes. Do not forget about the bun. The bun is just as important as the rest of the ingredients, it is the delivery vehicle for perfection.
Just a quick note, I like my burgers on the small side. These are in between a slider and a regular sized burger. We had just gone to a talk about childhood nutrition and I am now obsessed with portion size.
Saute the thinly sliced red onions in a saute pan over medium heat until soft. Season with salt and pepper. Set aside. Cook the bacon however you like to cook it. I like to microwave mine.
Mix together the ground sirloin, about 1/4 cup 57 Sauce, and about a Tablespoon of Montreal Steak seasoning. I add the 57 Sauce to add moisture to the sirloin. It does not have a lot of fat, so it needs some help to keep the burgers juicy.
Form the sirloin into patties and keep in the fridge until you are ready to use.
Set up your burger station. Have everything ready to go before you put the burgers on the grill. I let everyone top their own burgers.
I think that I want to blow this picture up and just stare at it all day. Or lick it. Whichever.
Grill your burger to the temperature that you like. Toast the buns and assemble as you wish.
Welcome to hamburger heaven. What do you like on your hamburger?