The calendar may say that summer is coming to a close, but our patio thermometer doesn’t agree one bit. Since we have a few more weeks of prime grilling weather ahead of us, here’s my recipe for my favorite burgers.
My friend Travis introduced me to the joys of caramelized onions in the hamburger patty more than a decade ago. I added peppers to the mixture when I moved to TX. And if we were going to go to the trouble to sauté a few things before cooking the burgers, why not throw bacon in the mix?
You could skip the ground pork if you want to, but I think you’ll become a convert once you try it. It gives them such a rich flavor and keeps them from getting dry because of the higher fat content.
So grab a cold beer and a chair on your deck. Enjoy these last few weeks of late light and warm nights. Cheers!
2 lbs. ground beef (90/10)
1 lb. ground pork
6 strips bacon, cooked and diced
1/2 poblano pepper, diced
1 onion, diced
5-6 cloves garlic, minced
2 tbsp. steak seasoning
2-3 tbsp. Worcestershire sauce
Sauté the diced onions in a skillet for 5-6 minutes. Add the diced poblanos and cook for another 5-6 minutes.
Add the onions and peppers to a large bowl with the ground meat, minced garlic, diced bacon, steak seasoning and Worcestershire sauce. Using your hands, mix until combined, but do not over mix.
Form into 9 patties, pressing a dimple into the middle of each one. The dimple is important because the middle will swell up while cooking, so this will make a uniformly sized burger. Grill over medium heat for 12-15 minutes, until the middle is pink. Cook longer for a medium-well burger.