Monday, August 31, 2009

Nearly Perfect Bacon Cheeseburgers

1 lb lean ground beef
seasoning (salt and pepper, seasoned salt, cayenne pepper, etc.) to taste
1/ 4 c Worcestershire sauce
1 clove garlic, minced
1 1/2 tsp butter
1/2 tsp each parsley, thyme and basil
4 slices peppered bacon
2 slices Tillamook cheddar cheese
2 stone-ground wheat buns

Combine ground beef, seasoning, Worcestershire sauce and minced garlic in medium sized bowl
Form beef into two patties, taking care not to over-handle
Barbecue patties 5-7 minutes per side for medium doneness, applying cheese after the flip
Place wheat buns on upper barbecue rack until very lightly toasted
Soften butter in microwave oven and add parsley, thyme and basil; brush on buns
Cook bacon thoroughly and blot dry
Assemble burgers, topping each with two slices bacon, and garnish as desired

Serves 2


  1. So why are these only nearly perfect and not totally perfect?

  2. Two reasons: One, I'm a humble guy. Two, I used ground beef with 10% fat, and I should've used 15-20%. I think a slightly higher fat content would've yielded burgers with bolder flavor. As it was, these burgers came very close to perfection.

  3. Now there is something I can get behind sir!

  4. -raises hand- Can I be one of the two?? Please?? YUM!!

  5. oh my goodness, they look perfect to me!