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New Hamburger Method for Me

Why1504Why1504 Posts: 277
edited November -1 in EggHead Forum
Well we been using the egg quite a bit lately. Tonight I took a 3/8 " slice of onion, some angus ground chuck, a slice of juicy tomato, some Early's smoked bacon (from TN, on the web), some boarshead sharp cheddar cheese, and DP cowlick. Made a patty sprinled one side w/ the DP and formed it up arround the onion, and then coated the rest of the burger with the DP. I then put the bacon on the grill (400 degrees), and the huge burgers with onion onion side down. When the bacon was done I pulled it and turned the burgers and opened the vents. Let is get good and hot once the burger was seared up good I turned them again and left it open for a minute to further brown the onion. Put the fresh tomato slice on top and shut the egg up for 5 minutes. Then I took the bacon and put that on top and colsed the egg for about a minute, opened the egg and placed a slice of the sharp cheddar on top. By now the burger is about 2 inches thick. Let that get started melting and then put on another slice. Once the cheese was melted I pulled them and let them rest for 5 minutes. No bun needed. Wife said it was the best burger she had ever had. Cost for 2 people - less than $5.
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