Home-Ground Burgers with Bacon, Cheese and Fresh Thyme
- 2 pounds chuck, diced into 1-inch cubes
- 6 ounces bacon, chopped
- 1 cup finely chopped onion
- 3 tablespoons thinly sliced garlic
- 1 tablespoon chopped fresh thyme leaves
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 slices Cheddar
- 4 sesame seed hamburger rolls, lightly toasted
- 1 1/2 cups shredded iceberg lettuce
- 8 thin slices tomato
- Mayonnaise, for serving
- Ketchup, for serving
- Mustard, for serving
- Pickles, for serving
In a large bowl, place the diced chuck. Set a 10-inch saute pan over medium heat and add the bacon. Cook, stirring occasionally until the bacon is crispy and most of the fat has rendered, about 7 to 8 minutes. Add the onions to the pan and continue to cook until they are softened, about 4 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Place the thyme in the pan and toss to combine. Remove the pan from the heat and pour over diced beef. Drizzle the beef with the Worcestershire and season with the salt and pepper. Toss the contents of the bowl to combine and set aside to marinate for 1 hour.
Assemble a home grinder according to the manufacturer's instructions using a medium die for grinding. Grind the meat mixture and gently form into 4 patties, being sure not to handle the meat too much. Refrigerate until chilled, about 1 hour.
Preheat and season a grill to medium heat. Remove the patties from the refrigerator and place on the grill. Cook for 7 to 8 minutes, turn over and place 2 slices each of the Cheddar on the burger. Continue to cook another 7 to 8 minutes for medium to medium rare, or until the burgers are cooked to the desired degree of doneness. Place the burgers on the bottom of each of the 4 toasted buns. Dress with the lettuce and tomatoes, and add the mayonnaise, ketchup, mustard and pickles according to taste.
Recipe courtesy Emeril Lagasse, 2007
Recipe courtesy of Robin Miller