Posted: Apr 22, 2013 5:09 PM
Updated: Apr 22, 2013 5:23 PM
Lock, Stock, and Burger
2 lbs 80/20 ground sirloin or chuck
2 cloves of fresh garlic minced
1 tsp kosher salt
1 tsp pepper
1 cup shredded cheddar
4 tbsp ground black pepper
Mix ingredients together well, and form 4 equal size patties. with additional ground black pepper roll the edges of all burgers in pepper, until just the edges are covered. Let rest, then cook to preferred temperature.
Crispy Onion Strings
1 thinly sliced red onion marinated in red wine for 30 minutes.
1 cup flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp paprika
Mix all dry ingredients together, lightly coat marinated onions and pan fry in vegetable or canola oil until golden brown. take out of pan and drain on paper towel.
The final Assembly
8 slices of thick cut back
4 slices cheddar cheese
2 hearty buns
Grill burgers, and cook bacon. place 2 slices of bacon on each patty, and top with cheddar cheese. allow to melt. this should be down when the burger is about half way to being finished. toast your buns, place two patties on each bun, top with onion strings, lettuce, tomato, and pickle along with your favorite sauce, place the top bun on the burger and enjoy.
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