Gi­ant Ba­con-Ched­dar Juicy Lucy Burger

The Oakdale Leader - - NEWS -

Serv­ings: 8

2 ta­ble­spoons McCormick Grill Mates

Mon­treal Steak Sea­son­ing, di­vided 2 pounds 80 per­cent lean ground beef 8 ounces sliced medium or sharp white

ched­dar cheese 1/4 cup may­on­naise 1/4 cup yel­low mus­tard 8 long pickle slices, plus

2 ta­ble­spoons brine 1 round loaf soft bread (10 inches), cut in

half hor­i­zon­tally olive oil sea salt freshly ground black pep­per 1 large heirloom tomato, thinly sliced 1 small red onion, thinly sliced 8 slices ba­con, cooked 2 cups shred­ded ice­berg let­tuce Line 9-inch round cake pan with alu­minum foil, leav­ing ex­tra foil over edges of pan. Sprin­kle with 2 tea­spoons steak sea­son­ing. Press half of ground beef into cake pan. Layer cheese in mid­dle, leav­ing 1/2-1-inch bor­der around sides. Sprin­kle with ad­di­tional 2 tea­spoons sea­son­ing. Top with re­main­ing ground beef in even layer and press to seal in cheese. Sprin­kle with re­main­ing sea­son­ing.

Lift burger from cake pan us­ing foil. Press to flat­ten to about 11 inches in di­am­e­ter. Re­frig­er­ate un­til ready to cook. (Patty can be as­sem­bled up to 2 hours in ad­vance.)

In small bowl, whisk may­on­naise, mus­tard and pickle brine un­til smooth. Cover and re­frig­er­ate.

Re­move most of soft in­sides from top of bread to make hol­low. Re­serve in­sides.

Pre­pare grill for in­di­rect medium heat at about 350 F.

Brush grill grates with oil. Hold burger on foil bot­tom and flip onto in­di­rect-heat side of grill; peel off foil. Cook un­til sides of burger are cooked and it feels firm when lifted with spat­ula, about 8-10 min­utes. Us­ing two spat­u­las, care­fully flip burger. Close grill and cook un­til burger is cooked through and cheese is melted, about 5-8 min­utes longer. Move to di­rect-heat side of grill for 1-2 min­utes per side for more char.

Brush cut sides of bread with olive oil and sprin­kle with salt and pep­per. Grill on di­rect-heat side of grill un­til bread is toasted and grill marks ap­pear, about 3 min­utes.

Place bot­tom half of bread on large cut­ting board. Spread with half of mus­tard sauce. Place burger on top and top with tomatoes, onions, pick­les and ba­con. Spread top of bread with re­main­ing mus­tard sauce and fill with let­tuce. Place top of bun on burger and cut into eight wedges.

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