Johns Best Burgers Recipes

CHEF JOHN'S GRILLED BACON MEATLOAF BURGERS

Steps:

• Whisk egg, ketchup, Worcestershire sauce, salt, brown sugar, onion powder, garlic powder, thyme, and cayenne pepper together in a bowl. Add breadcrumbs and chopped cooked bacon. Crumble in the ground beef. Mix with your fingers until bacon and breadcrumbs are distributed evenly.
• Form mixture into 4 burgers with your wet hands. Cover with plastic wrap and refrigerate until chilled thoroughly, about 3 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place burgers on the grate and cook, turing occasionally, until firm and cooked to your desired doneness. An instant-read thermometer inserted into the center should read between 145 and 150 degrees F (63 degrees C). Let burgers rest for a few minutes before serving.

CHEF JOHN'S JUICY LUCY

Steps:

• Divide beef into two 3-ounce balls. Lightly moisten fingertips with water and press beef into patties about 1/4-inch thick. Drop Worcestershire sauce over patties; rub in lightly. Sprinkle garlic powder, black pepper, salt, and cayenne on top and rub in.
• Cut a circle of cheese using a pastry cutter or the rim of a glass. Place cheese onto 1 patty; cover with the other patty. Press edges together carefully. Flip and continue pressing until fully sealed. Season both sides with a little salt.
• Heat a cast iron skillet over medium-high heat. Cook patty for 5 minutes per side for medium doneness. Place patty on one half of a bun. Top with tomato, lettuce, and the other half of the bun.

JOHN'S BEST BURGERS

Steps:

• Assemble ingredients in a mixing bowl and mix using a fork, until this is very well combined.
• Form into patties approximately 3.5" diameter, 3/4" thick, squaring the edges so that they are not overcooked.
• Set the patties in the fridge for one hour.
• Heat BBQ to high , then reduce heat on one side to minimum, the other to half capacity.
• Dump soaked mesquite chips on hot side of grill, allow them to come to a flame.
• Place burgers on the grill allowing a sear mark to develop, then rotate 90 degrees for a "thatched" appearance.
• Close grill hood, and allow burgers to slow cook --
• Flip the burgers and close the hood again.
• Use a meat thermomemter to prove "doneness" as rge smoke and the sugars in the ingredients will give colouring that will confuse you otherwise-aim for about 175 degrees --
• Served with sliced refridgerator dill pickles, garden fresh tomato slices, sliced white onion, on a toasted sourdough bun.