Our guests are here! That means putting our best meal on the table, and that means me stepping into the sous chef position. I may be a decent cook, but my boyfriend is the unquestionable master of burgers. After watching Bob’s Burgers, he went into the kitchen and started getting creative. Unlike other fancy burgers, his patties are the highlight of the burger and the toppings are just secondary flavors. This recipe is for our Bottoms Up Burger, because the toppings are on the bottom bun under the burger.
Also, I finally got better at taking step by step photos. I apologize if its a bit overwhelming, but with so many steps to make these burgers perfect I went overboard.
RECIPE: Bottoms Up Burgers
Makes 7 Servings
2 Cast Iron Pans or a Grill
Kitchen Aid Mixer and Meat Grinder Attachment
2 Mixing Bowls
2 Cutting Boards (1 plastic for meat)
3 lbs ground beef
1 lbs bacon
Canned Hot Peppers
1) Heat cast iron pans to medium and low heats. In the low heat pan, melt the bacon grease.
2) Freeze meat and cut into thin chunks. Grind frozen bacon and beef together using the fine grinder setting. Once all the meat is ground into a bowl, place a new bowl under the grinder and regrind all the meat a second time so its thoroughly mixed.
3) Chop onions thinly and put in low pan with bacon grease. Add a pinch of salt and pepper. Stir until caramelized. Remove onions and raise heat to medium.
4) In medium heated pan, lay buns open so that they toast. We have a griddle pan so the buns get nice grill marks.
5) Thinly slice cheddar cheese and mix mayo and sriracha together in a bowl. Ratio will be dependent on your preferred level of spicy.
6) Form beef into patties, sprinkle with salt, pepper and desired seasoning right before dropping into pan. My burger had cumin and chili powder, while everyone else was just cayenne. Place patties in the 2 medium heat cast irons. When you flip, season the other side.
7) On toasted buns, layer on the bottom bun slices of cheddar cheese, the caramelized onions, and hot peppers. On the top bun, spread a layer of sriracha sauce.
8) Place cooked burger patty on top of toppings and close the burger.
The bacon ground straight into the beef for the burgers makes them extremely tasty and juicy. It helps if you choose a leaner meat, because you will have better control over the fat content. We have different varieties of burgers depending on our moods, but this is a classic Friday night burger. It goes excellent with a solid beer, or beer like drink. I went with the Old Fashioned Angry Orchard and my boyfriend (and the rest of the guests) had a Red IPA by Stone Brewery.
I hope you try this burger and enjoy it as much as we did!