Use these tips on how to make the best cheeseburger ever, and wow your guests at your next backyard BBQ. Cheeseburgers can be festooned with any number of cheeses, from slices of American or Cheddar to dollops of blue or goat cheese. Bacon, onions, mushrooms and condiments are other excellent toppings. But one delicious variation on the standard recipe mixes the cheese and bacon into the meat itself rather than serving these as toppings. This yields a succulent burger that will have guests clamoring for more.
Make sure you’re using the freshest and best ingredients you have access to. There’s a reason some things cost more. They’re simply tastier. Grass-fed beef is better tasting, as are genuine cheeses rather than the pre-packaged variety.
Start with a pound of ground chuck. Mix in as much salt as you can hold in your cupped palm, at least a healthy pinch, as well as several dashes of black pepper. Mix this by hand and then set it in the fridge as you prepare the other elements.
Next, cook up four slices of bacon. This recipe will yield four big burgers, so adjust the ingredients upwards or downwards accordingly. Once cooled, chop or crumble it into small pieces. Combine it with a half cup of shredded Monterey Jack or Cheddar. Allow this to sit at room temperature to get a soft consistency.
Take the meat from the refrigerator and scoop out a handful. As this recipe is for four burgers, take one quarter of the meat to work with. Divide it in half and form two patties. Then form a ball of the cheese and bacon mixture into a hearty tablespoon, and place it in the center of one patty. Place the second patty on top and squish the edges together, locking the cheese and bacon inside. Flatten the cheese filling as much as possible.
Ideally, these burgers will be grilled. Leave the patties in the refrigerator as you prepare the grill. In the meantime, slice the onions and sauté in butter until they are translucent. Slice tomato and avocado and tear apart fresh lettuce for the topping. Don’t forget to set out the ketchup, mustard and mayonnaise.
Grill the burgers for about seven to eight minutes per side. After all, this is a big thick patty you’ve created. Just before they’re ready to come off, toast the buns on the grill. Serve and delight in this inside-out cheeseburger.