Bacon Double Cheeseburger

Ingredients

Preparation of materials

• 80/20 Ground Beef: An important step in making the perfect cheeseburger is choosing the right type of beef. My suggestion is to use 80/20 ground beef, which means 80% lean and 20% fat, which is the perfect ratio to ensure a juicy burger. But you put a little olive oil in the pan you can 85/15, or try 90/10 or 93/7, you will definitely want to add some chopped raw bacon to the mixture to add some extra fat, otherwise you Will get a dry cheeseburger.
• Sweet Onion: If you don't want the onion flavor to overwhelm your burger, then just need a few onion rings instead of whole slices, a mild sweet onion is my recommendation.
• Bacon: A maximum of 3 per hamburger is recommended, but you can choose more or not depending on how much you like, just crisp up the bacon and add it to your burger.

Practice

step 1

Shape ground beef into rounds. I recommend ⅓ to ½ pound of meat, depending on the size you want your burger to be. In a hot (non-stick), dry pan, place two "meatballs" and press down firmly with a large spatula or bacon. For better juice retention, don't press the beef too tightly ...... Loose patties mean juicier burgers.

step 2

Season well but do not salt and pepper the ground beef before the burger patties are formed.

step 3

Slowly make to caramelize the onions until the color becomes deep golden brown.

step 4

Cook bacon until crisp and chewy.

step 5

You can lightly grill the burgers with a little bacon grease. A high temperature grill is recommended to maximize the crust on the burger and to brown the outside.

step 6

Add cheese to both patties and some caramelized onions to one of the patties.

step 7

Stack the two patties on top of each other with the onion in the center.

step 8

Assemble your burger, and swallow.

BURGER COOKING TEMPERATURE GUIDE (SOURCE: THE FOOD LAB):
120 degrees F and below -- RARE (red/raw in the center)
130 degrees F -- MEDIUM-RARE (pink and warm)
140 degrees F -- MEDIUM (totally pink, starting to dry out)
150 degrees F -- MEDIUM-WELL (grayish pink, much drier)
160 degrees F and above -- WELL-DONE (completely gray, very little moisture)

I suggest using a digital meat thermometer for exact accuracy.

This is one of the most loved treats at my family gatherings, thanks for the step-by-step steps and keeping up with me.Yummy!

Happy, healthy and delicious kitchen time with JoyOuce~