We Have The Beef Burger
You won’t ask, “Where’s the beef?” with these burgers! At 1/2lb each and all the toppings, no side is required.
Our typical go-to burger is smashed on the flat-top griddle, but every now and then we crave something different. So tonight we went BIG and THICK (insert ‘that’s what she said’ joke) seasoned with SPG and cooked over the gas grill for a flame-broiled kiss of smoky flavor.
Topped with bacon and a fried egg, it’s the whole farm on a bun! There was even lettuce, tomato, and avacado to keep it healthy 😉
You won’t be disappointed when you give these big boy burgers a try!
We Have The Beef Burger
Course: Uncategorized4
servings30
minutes40
minutesIngredients
2 Pounds 80/20 Ground Beef
6-8 Slices Bacon
Egg for those who like them
4 Fresh Bakery Buns
4 Slices Cheese
Lettuce & Tomato
Homemade Pickled Red Onion
1 Avacado
SPG (our salt, pepper, garlic blend)
Directions
- Fire up your grill of choice to high
- Using hamburger mold or old container lid, make four 1/2lb patties
- Turn grill down to medium or swing grates to indirect cooking. Toss down your burgers and season.
- Cook bacon to your liking.
- Retain some bacon grease, melt a pat of butter and fry eggs.
- Pull burgers when internal temp reaches 155-160. Top with cheese, bacon, egg, and all your toppings. Enjoy!
Notes
- When using 80/20 beef, watch for flame ups while grilling.
