Bodacious Beef and Bacon Burger
Author: 
Recipe type: Direct grilling
Serves: six 8-ounce burgers or eight 6-ounce burgers
 
Ingredients
  • 2¼ pounds chuck steak (not roast)
  • 12 ounces smoked bacon (pref. slab not sliced)
  • 6 cloves garlic, minced
  • Freshly ground black pepper
  • Kosher salt, for cooking
  •  -
  • Special Equipment:
  • Meat grinder, food processor, or friendly butcher
  • Empty bowl nested in another bowl of ice and water
Instructions
  1. Remove any sinew or gristle from chuck steak (use steak cut instead of roast; the roast requires a lot more trimming) and then cut into 1-1/2 inch cubes. Cut bacon into 1 inch pieces. Place meat on a sheet pan and add minced garlic and a hefty bit of freshly ground black pepper - I used about 1 tablespoon medium cracked black pepper.
  2. Toss everything together and spread into a single layer on the baking sheet.
  3. Place the meat in the freezer for about 30 minutes before grinding. This will make it easier for the grinder blades to slice through the meat and keep the fat cold and solid so it won't clog up the blades or grinder. Do not freeze the meat as the freezing will change the consistency of your final product.
  4. Place the meat in the hopper of the grinder (or see note above about using a food processor). Do not overfill or try to shove too much through at a time (patience is a virtue, Grasshopper).
  5. Place a bowl nested in another bowl containing ice and water, below the grinder to catch the freshly ground meat. Remember to try to everything as cold as possible for ease of use as well as food safety.
  6. Portion and loosely shape patties; make them slightly larger than the buns. By not compacting the patties too much, you leave pockets for juiciness to happen. Also, the meat will not be so dense that the burgers will cook faster and more evenly. Keep the patties refrigerated until you are ready to grill.
  7. Set up grill for direct cooking over high heat; set up a cool zone to move the burgers to - there will be flare ups. Brush and oil grates before cooking. Cook burgers 3 to 4 minutes per side. Remove burgers from the grill and let them rest before serving. Yes, burgers need to repose like any other meat.
  8. Dress 'em and eat 'em! If you want to add cheese to your burger, add a slice 2 minutes before the burger is done cooking.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/be-the-king-of-the-backyard-this-july-4th-fresh-ground-beef-bacon-burgers/