Burgers can be a very healthy option. Grill up some 90 or 95 percent lean ground beef, throw it on a whole-wheat bun and you’ve got a tasty and waistline-friendly meal that’s as good for a cookout as it is for a sit-down dinner for 2.
This isn’t that burger.
This is the burger reminisce of small town cafes, diners, greasy spoons — or for people in my industry, cattle auction markets. Because, you know, sometimes you just want a “greasy-in-a-good-way” indulgence. This burger tastes heavenly and cooks indoors, allowing you to enjoy the air conditioning and the latest episode of Diners, Drive-ins and Dives while you cook.
Here’s what you’ll need:
Ground chuck, 85/15 or 80/20
American, Swiss and cheddar cheese slices
Hamburger buns (I'm loving Sara Lee's Hearty & Delicious Sesame Seed buns right now!)
Butter or spread
Condiments and toppings
Family-size electric griddle
Start by dumping (please excuse my very technically terminology) the ground beef into a large mixing bowl.
Generously sprinkle in some garlic pepper. Mix/mash well, add more garlic pepper and repeat. Do this until all of the meat is well-seasoned.
Form into patties.
Preheat griddle to 350 degrees.
Add patties. Cook until seared on one side, about 5 minutes. Flip.
Add cheese slices (one of each kind of cheese, per burger).
Cook hamburgers to 160 degrees for medium doneness, which will take about 8- to 10- more minutes after the flip for a thick, half-pound patty.
Let rest for 3- to 5- minutes.
Butter the insides of hamburger buns. Toast on the griddle so they'll absorb a little burger juice (also known as goodness).
Add patties, bacon and desired condiments and toppings to the toasted buns.
They’ll look like the one below, except ideally less blurry.