Double Bacon Cheeseburger
By: Food Plus Beer
Published: Friday, February 19, 2010 - 4:33pm

Ingredients




Ingredients:
1 1/2 pounds Ground Chuck 80/20
1/2 pound Ground Pork
1 pound Bacon
1/2 Large Onion (chopped)
1 Clove Garlic (crushed)
2 teaspoons Montreal Steak Seasoning
1 teaspoon Barbeque Sauce
Poppy or Sesame Seed Rolls (classic buns won’t be able t
2 Slices of White American Cheese per Burger (don’t get singles)
2 Slices of Monterey Jack Cheese per Burger
Lettuce
Tomato
Mayonnaise

Preparation

1 Cut half of the bacon into 1 inch pieces and sauté. Set aside the rest of the bacon for topping. 2 When bacon is getting crispy add chopped onion and continue frying until onion is soft 3 Drain half of the grease from the pan and let the remainder cool 4 Once cool, combine mixture with all remaining ingredients (excluding buns and cheese) in a bowl (use your hands! It’s the easiest way by far) 5 Divide mixture into as many patties as you like. When it comes to burgers the bigger the better, so I made 3 massive patties. Make your patties a little thinner in the middle so they don’t turn into meatballs. 6 If you’re burgers are really big, I recommend starting each side on high heat and then lowering the heat. Flip burgers only once during cooking. Meanwhile prepare the rest of the bacon to put on top. 7 When done, flip burgers once more and add your cheese for the last 2 minutes (until it melts) 8 Drop it on a lightly toasted bun and add desired toppings 9 Proceed straight to Burger City, first stop, Bun Town. As always, wash it down with a cold beer.

About


You can feel the intensity in my eyes. That's me, Ryan. Hi. Eating this burger was guttural. Primal. I felt like a lion tearing apart a zebra on the Serengeti. A zebra covered in melted cheese. I mean, come on, stop it. Food this good just isn't fair. But it wasn't just food. After all, the site is called Food Plus Beer, ain't it? We complemented this Meatapalooza by throwing back a few Longhammer IPAs, a sexy hoppy little number with a 6.5% ABV and a slight malty finish. Bottom line? I'd do it again. Right now.