PAT The secret to this recipe is the sauce. Kids and grown folks will not be able to eat just one. Using 80-percent-lean ground beef leaves just enough fat so the burger will plump up and be extra juicy. And we can’t leave out Gina’s pig: top these darlings with bacon, Comeback Sauce, pepper Jack, Neely’s coleslaw, and fried onion rings, and you’ll have a burger like no other.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Preheat your grill to medium-high heat, using charcoal, or turn your gas grill to medium-high.
Step 2
Break up the meat with a wooden spoon in a large mixing bowl. Add the chopped shallot, garlic, Worcestershire sauce, salt, and pepper. Mix with your hands until all the ingredients are thoroughly incorporated. Divide the meat into six equal balls. Flatten them into 3/4-inch-thick patties, and use your thumb to create a shallow indentation in the center of each burger.
Step 3
Grill the burgers for 3 to 4 minutes. Flip, and continue cooking for another 4 minutes to cook them to medium. Top the patties with the cheese, and toast the buns for the last minute of grilling.
Step 4
Build your burgers by topping with the bacon, Comeback Sauce, coleslaw, fried onion rings, and tomatoes. Don’t worry about getting messy!
Note
Step 5
The shallow indentation in the center of the burgers will keep them from puffing up while you grill them.
