Daddio's Blue Ribbon Burger
Last weekend I finally got around to doing something that I've been meaning to do for quite a while, and that is to create my own signature burger. Of course a signature burger requires a catchy name. It's pretty obvious by the name of mine that I'm lacking in the catchy name department of late. The first order of business when developing a signature burger is to come up with a great custom burger blend. Standard grocery store ground beef just doesn't cut it. Oh, and those pre-packaged chubs...
Instructions
Start your grill and prepare for direct cooking at high heat (450-500º). Put a cast iron griddle on the grates to preheat.
Divide the beef into four evenly sized balls (8 ounces each) and gently form them into 4-inch patties of even thickness. Use your index finger to put an indentation in the center of each patty. This helps them stay flat while cooking. Season each side of each burger with 1/4 teaspoon of the steak seasoning, set aside.
When the grill and griddle are preheated, cook the burgers on the griddle for four minutes. While the burgers are cooking, spray both sides of each onion slice with cooking spray and grill them on a vacant spot on the grill. Remove the onion slices to a plate once they've softened a little and have some grill marks.
Mix the ketchup and gochujang sauce well in a small bowl and set aside.
Flip the burgers and cook them another four minutes, or until they reach an internal temperature of 145º. Add a slice of cheese to each burger during the last minute of cooking. Remove to a platter and set aside.
Caution: If you're using standard pre-packaged ground beef, you must cook it to an internal temperature of 165º.
Toast the buns over direct heat.
Smear half a tablespoon of the ketchup mixture on each bun half, add a burger to each bun and top each with a quarter of the chopped bacon, a slice of onion, two slices of tomato, and a leaf of lettuce.
Serve and enjoy!
(Makes 4 servings)
