It is my feeling that a great burger starts with Organic Grass Feed beef 80/20. The more fat in the meat the better the burger however, if you want to keep the fat down, use lean meat. This recipe is a spin off on a fabulous burger I had in Napa, CA. There is something wonderful about a big juicy burger with a lovely zinfandel on a warm fall day in Napa Valley.
Prep Time: 5 minutes
Cook Time: 34 minutes
- Brioche hamburger buns
- 1-½ pounds ground beef, ideally organic, grass feed 80/20.
- extra sharp cheddar
- garlic powder, to taste
- 6 slices bacon, chopped
- 1 small red onion, sliced
- 1⁄4 cup balsamic vinegar
- salt and pepper
- Heat grill to high heat.
- Combine meat with garlic powder. Salt and pepper, to taste. Form patties by using about ¼ of the meat for each. Place them on a hot grill. Cook until medium rare or your liking. It usually takes me about 6-7 minutes per side. Add cheese on top to melt.
- Place buns on the grill to warm. Watch them carefully. They can burn easily.
- In a sauté pan over low heat, add bacon and render fat until the bacon is crispy. Add onions and sauté until browned. About 15 minutes. Add balsamic vinegar and reduce until thick.
- Plate burgers for the adults with the balsamic topping. For the kids omit it.
- Serve with sweet potato fries.
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