Grilling season is in full swing and the Market has just what you need for building the perfect burger. Shop Farmer Nick’s and Pastured Perfect for your burgers and a great selection of seasoned bacon. Don’t stop at filling your burgers with Cheddar, ask Emile at The Cheese People for her pick. And, we have your hamburger rolls or tasty artisan bread.
- 1 (8-ounce) block sharp Cheddar cheese
- 8 slices bacon
- 3 pounds ground beef chuck
- Kosher salt and freshly ground pepper
- 2 tablespoons reserved bacon fat or oil
- 4 hamburger rolls, split
- Lettuce leaves, for serving
- Tomato slices, for serving
- Onion slices, for serving
- Ketchup, for serving
- Mustard, for serving
- Special equipment: a 3 1/2-inch round cookie cutter
- Cut the Cheddar into 8 (1/4-inch-thick by 11/2-inch-wide) slices.
- Cook the bacon in a large high-sided skillet over medium heat, turning until crisp. Transfer the bacon to a paper towel to drain. Reserve the skillet and 2 tablespoons bacon fat.
- Turn the beef out onto a sheet of waxed paper and divide into 16 (3-ounce or generous 1/3 cup) mounds. Press 1 mound into a 3 1/2-inch patty (using the cookie cutter as a guide) and top with some cheese, then put a second mound of beef on top, patting it onto other patty to enclose the cheese. Pinch the edges together to seal and shape into a single patty.
- Make 7 more burgers in the same manner, then generously season the burgers with salt and pepper.
- Heat the reserved bacon fat or oil in a large high-sided skillet over medium heat until hot. Cook the burgers in 2 batches, covered, turning once, about 8 minutes for medium.
- Put 2 burgers on the bottom portion of each bun and top with bacon, lettuce, tomato, onion, ketchup, and mustard, if desired. Serve.
Recipe courtesy of Ian Knauer for Cooking Channel