Nothing says America like a juicy bacon cheeseburger.
It’s almost summer, everybody’s pulling out their grills, and it’s time to brush up on how to make the perfect bacon cheeseburger.
The most important part of the burger is the patty. Here in the United States, most people prefer beef for burgers. Branching out from that, adding turkey and some breadcrumbs to help bind the mixture will have less cholesterol. Patties made from a three to one ratio of beef to crumbled hot Italian sausage meat are zesty without being too spicy. Lamb and pork are also good in a patty. Finely chopped onions, garlic and other drained vegetables can also be used to season the burger.
The secret to a juicy burger
Having a juicy, flavorful hamburger requires a generous amount of fat in the meat. Any less than 10 percent fat is going to be too dry and tough. If you choose meat that’s higher in fat, it will shrink more, so you’ll need to find a good balance. An 85% fat blend will stay approximately the same shape while still being tender and flavorful.
Importance of quality beef
One of the tricks to having a burger that has a good texture is to have fresh ground beef. Ask your butcher to grind you some beef or if you have a quality meat grinder use that to turn a meat into hamburger meat. Chuck is also an affordable cut for making your own ground beef. Be careful to not over grind your meat. A coarse cut will give the patty a good texture without falling apart.
Where to look for quality beef
You can purchase your beef at the grocery store, but for the freshest beef, you’re better off going to a farmer and getting it directly from him. EatWild is a fantastic resource for finding locally grown, pastured beef. Their list of farmers includes mail order options for customers who are unable to find meat in their area.
How to cook your hamburger
To cook your burger, preheat your cooking surface as hot as you are able. When your patty hits the grill or pan, it will sear and form a solid crust. Do not move the burger until this crust is formed, or it will stick and fall apart when you try to flip it. After the first side is perfectly seared, then flip it to the second side and repeat the process. Once the second side is browned, quickly turn it back to the first side and let it finish cooking. It should only be two or three minutes until it is perfectly done, so now is when you add your cheese.
Don’t forget the cheese!
Don’t restrict yourself to American cheese. There are cheeses available that are more delicious and nutritious. If you buy it in blocks and slice it with a sharp knife or with a home food slicer, they end up being less expensive than individually wrapped slices of American. Cheddar, provolone, and Swiss cheese are popular choices, but your local cheese shop has hundreds of other options. Brie and sautéed mushrooms and onions are a fantastic combination.
Bacon… if you must!
Bacon is also less expensive and tastier if you buy a slab from the butcher and slice it yourself at home. You can use traditional bacon, but if you haven’t tried cracked pepper bacon yet, you’re in for a real treat. If you feel guilty about using the not so healthy bacon just add on some tomatoes and lettuce and wash that guilt away!
Then again…
Of course, you can go to your favorite steakhouse and pay $20 for a bacon cheeseburger. If you prefer, you can follow these simple tips and spend the same money to feed your whole family. Be warned, though – once word of your bacon cheeseburgers hits the street, you’re going to have a lot of friends asking to be invited to dinner!
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Twitter: arjunchauhan24
says:
Lolz, just loved the these tips..
Arjun Singh recently posted..Can You Use Your Mobile Internet Connection with Your Computer?
A few more quick tips… The more lean the beef the less fat you’ll eat in the long run! (Although if you’re adding cheese and bacon, I guess it kind of becomes irrelevant!!) And if you’re cooking on a gas grill, be careful of the fat dripping. It can create huge flames that can be very dangerous.
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Twitter: lifenleisure
says:
Thanks so much for the cheese suggestions. I’m definitely going to try that.
Adeline recently posted..6 Ways to Dine in Style on a Budget
This looks great, but am I really supposed to eat stuff like this??
James Rauch recently posted..A (Possibly) Presidential View of Osteoarthritis Treatment
Thanks Liz,
Did not know that the fat content of the meat made such a difference. But of course it makes sense when you think about it. Heat fat and it turns into liquid. Other fillings that we put on burgers in Australia that make them tasty and healthy are pineapple and beetroot. Especially helps if the bun or meat is a bit dry to make the burger much more moist.
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Twitter: lifenleisure
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Sam,
I love putting a bit of pineapple also on my burger. It’s got a really nice sweet flavor.
In the Philippines, there are usually two ways we eat our burgers: the first is the traditional way on a bun. The second is slathered with mushroom gravy and served with rice.
Adeline recently posted..6 Ways to Dine in Style on a Budget
I used to make burger patties but I haven’t achieve the right juiciness of the patty. Never thought that fats can really help me avoid the dryness of the patty. I will surely consider this tip when I cook our burger again. $20 worth of bacon cheese burger is affordable but nothing can beat home-cooked version of it.
Maria Pavel recently posted..CNA Practice Test
I love hamburgers. Thank you for teaching me how to make one for myself.
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Twitter: wordpresswb
says:
Hmmm Yum! This makes me hungry!
You have made this article sound delicious!
I have a burger recipe a bit like yours but I add some curry powder to the meat mixture. It does not make the burger taste like curry though, it just brings out the sauce flavors.
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Twitter: lifenleisure
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I was watching the Travel Channel here and I saw a $100 burger. Has anyone tried this?
Adeline recently posted..6 Ways of Dining Out in Style on a Budget
Bacon Cheese burgers are the best. I will use this for sure. Thank you
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Thanks for that, I’m from the UK and have always puzzled as to why you call it a hamburger, we don’t, it’s a beef burger generally. Good idea about the turkey though as I am dieting so will try this next time I do homemade.
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I have to disagree with a couple of the tips though. However, generally speaking most of it is good advice. Cooking the meat slower will create a burger that is juicer and much more flavorful. This is especially true if you are using things, like fresh onions, garlic, peppers or so on that you are cooking with. If you plan on cooking with fresh things, like that it is a good idea to lightly season them and add some kind of marinade. This will blend the flavors and also bring out the flavor in the meat faster without making it overwhelming.
Nice tips though,
Ricky
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Twitter: nicoleanne
says:
I go with Smoked Gouda and Applewood Bacon
Smoked Gouda is soooooooo good. #3 thickness adds a bit of bite. I also mix in a bit of bbq with the meat. I prefer Sweet Baby Ray’s.
Great article! Perfect timing with the holiday on Monday.
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Twitter: monadvexp
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I have got just one questions. Why is it that the things that look and taste so nice are the things that are the worst for our health? Frustrating isn’t it.
Trevor Barrett recently posted..4 Tricks For A Healthy Financial Lifestyle
my mouth is starting salivate when i see that cheese burger.. I wanna travel the world in search for the perfect burger.
Timothy Smith recently posted..DoUpTo- The Fastest Way to Make Money Using Your Talent updated Tue Jul 26 2011 1:56 am CDT
This is such an interesting recipe. My daughter and I so love hamburgers and I would love to try this with her but I guess I have to do it little by little. She isn’t much excited about putting cheese on it but one day I hope she gets to see as well what is in store for her. I personally would love to try it. I felt hungry reading your article.
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Thanks for tips of making burger,I just love this.
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Twitter: Tech2Crack
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Great food post, Your guide really help me in making perfect burgers.
Thanks
Ankit Saini recently posted..Master Piece By Nokia (Nokia N9)
The burger looks enticing..i would really like one today. My favorite burger is from five guys i really love the ambiance and the stuff those guys make..
.YUM!! did you guys ever tried wasabi burger?? it is called Kamikaze…
Patrece recently posted..The Art of A Good Photo for an Average Geeks updated Mon Sep 5 2011 4:45 am CDT
I have to disagree with a couple of the tips though. However, generally speaking most of this is good advice. Cooking the meat slower will create a burger that is juicer and much more flavorful. This is especially true if you are using things, like fresh onions, garlic, peppers or so on that you are cooking with. If you plan on cooking with fresh things, like that it is a good idea to lightly season them and add some kind of marinade. This will blend the flavors and also bring out the flavor in the meat faster without making it overwhelming. One good way of doing it is if you do not plan on cooking the meat when you buy it, then add a light marinade to it before you freeze it. This can be a combination of anything you want. They sell marinades in the grocery market and you can even find recipes for them on the internet.
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mm… bacon!!
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Twitter: nikkomarasigan
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can i haz healthy american cheezburgers? that made my stomach complain lol
Nikko recently posted..Combat the Signs of Inflammation by Having the Right Diet
Twitter: twiceblessdlife
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Thanks for the tip on the fat content to keep the burger juicy! Also I heard that some burger places use a pan top or hubcap over the burger while it’s cooking so the evaporating moisture stays in there and steams the burger which supposedly makes it juicier as well.
Do you toast your buns or keep them soft?
I think on smaller burgers like sliders or White Castle/White Diamond/Krystal types it’s ok to keep them soft, as they’re not doing such heavy lifting, and they get eaten quicker due to smaller size, so it doesn’t have as much time to get soggy, but on bigger burgers, I think it’s needed to toast the buns so they don’t disintergrate – whether from condiments, fillings or burger juice – just as you pick it up and you end up with a handful of mish-mash, instead of a cohesive burger experience.
What do you think?
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