Steven Raichlen, host of public television’s “Steven Raichlen’s Project Smoke,” created this recipe for BUSH’S® BBQ Bootcamp™ and shared great tricks like mixing cheese, bacon, and scallions into the beef patties for a burst of flavor. Don’t forget to make his Grilled Corn Salsa for the side!
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- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 6
- 2 strips artisanal bacon
- 2 each scallions
- 2 pounds ground chuck
- 8 ounces coarsely grated sharp Cheddar cheese
- coarse salt (kosher or sea) and freshly ground black pepper, to taste
- 6 each hamburger buns (brioche or Kaiser rolls)
- 4 tablespoons melted butter
- Optional Toppings:
- lettuce leaves
- tomato slices
- pickle slices
- sweet onion slices
- Set up well-oiled grill for direct grilling and preheat to medium-high.
- Grill bacon and scallions until bacon begins to crisp and scallions have grill marks. Move to paper towel or cutting board.
- Cut bacon into slivers and slice scallions crosswise.
- Place ground beef, cheese, grilled bacon and scallions in a large mixing bowl and mix well with hands or wooden spoon.
- Divide meat into 8 equal portions.
- Working quickly and with light touch, pat each portion into a patty.
- Make slight impression in center of each patty.
- Arrange burgers on plate lined with plastic wrap and refrigerate until ready to grill.
- Generously season burgers with salt and pepper on both sides, then place on hot grate.
- Grill burgers until cooked through, 4-6 minutes per side for medium.
- To test for doneness, insert instant-read meat thermometer through side of burger into center: internal temperature should be about 160 degrees F for medium.
- Brush buns with melted butter and toast on grill, 1-2 minutes per side.
- Place lettuce leaf on each bun so the juices from the meat don’t make the bun soggy.
- Add burgers and optional toppings (tomato, pickle, onion slices), if desired. Serve immediately with BUSH’S Beans of choice or BUSH’S Grilled Corn Salsa.
- Pairs well with BUSH’S® Grilled Corn Salsa