In our never-ending quest for the best burger, we think we've hit on an outstanding version that requires nothing more than a trip to the supermarket and a short sojourn in the freezer for the bacon. Sure, there are those DIY purists who are going to buy several different beef cuts from a high-end butcherif not butcher the beef themselves from their own grass-fed steerthen coarsely grind it with their own sterilized meat grinder, but most of us just want an easy recipe for a really great backyard burger.
Burger-meisters might be shocked, but this burger does best by being cooked a bit more slowly, over indirect heat. So sit back, pop open a cold one, and let these burgers baste themselves into a sublime place.
Editor's Note: This recipe is part of Gourmet's Modern Menu for Burger Bash. Menu also includes Homemade French Fries with Five Dipping Sauces and Strawberry Cheesecake Milkshake.
•Onions can be made 3 days ahead and chilled, covered. Rewarm.
•Patties can be formed 1 day ahead and chilled, covered. Bring to room temperature before cooking.
•If you plan on doubling the recipe, be aware that you will have to cook the burgers in batches.
•If you are unable to cook outdoors, burgers can be cooked in a heated grill pan over medium to medium-low heat, covered the whole time, until they reach 160°F, about 1 minute.
