Burgers
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1047
- Total Fat
- 80
- Saturated Fat
- 30
- Carbohydrates
- 31
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 49
- Cholesterol
- 197
- Sodium
- 1106
- Total: 20 min
- Active: 20 min
Ingredients
Burgers:
1/2 pound ground brisket
1/2 pound ground short rib
1/2 pound ground sirloin
Kosher salt and freshly ground black pepper
4 slices American cheese
3 tablespoons mayonnaise
4 soft potato rolls, such as Martin's
Toppings:
8 slices thick-cut bacon, cooked until crispy
1/4 cup shaved raw red onion
Pickle slices, such as Tony Packo's Sweet Hots or a crunchy dill pickle variety, for serving
Brown mustard, such as Bertman Ballpark Mustard or similar, for serving
Directions
- Preheat a grill or grill pan to medium-high heat. If you're not using an outdoor grill, preheat a second grill pan over medium heat (for a side griddle).
- Gently mix together the brisket, short rib and sirloin in a large bowl. Divide the mixture into 4 equal pieces and gently form into burgers, being careful not to pack too tightly.
- Season both sides of the burgers with a good amount of salt and freshly ground black pepper.
- When the grill or first grill pan is at medium-high, place the burgers on the grill and cook to your desired temperature, 3 to 4 minutes per side for medium rare. Add a piece of cheese to each burger and cook for another minute or so until it is melted.
- In the meantime, spread the mayo on the cut side of the buns and place them over medium heat or on the secondary grill pan to toast.
- Build the burgers by placing a burger on each bottom bun and top with 2 pieces of bacon, some red onion, pickles and mustard.