The Perfect Burger

Get your mouth watering with this exceptional version!

To make 4 burgers

2 pounds ground chuck

½ pound sharp cheddar, sliced thickly

8 slices of thick-cut bacon

4 ea. brioche buns

1 tablespoon butter

4 ea. large leaves of lettuce

1 ea. ripe tomato, sliced

½ cup Korean spicy mayo

to taste salt & pepper

Melt butter in a large saute pan and place the buns cut side down in the pan. Cook until nicely browned, remove, and reserve buns. Cook bacon until crispy on both sides. Place on paper towels and reserve, leaving bacon fat in the pan. Form 4 beef patties, roughly the same diameter as the buns. Season with salt and pepper. Heat the pan with the bacon fat over medium heat and place the patties in the hot fat. Flip often to assure even cooking. Using a meat thermometer, pull the patties when the internal temperature is 120 degrees for medium-rare or 130 for medium or more if you don’t like a juicy burger! Allow burger to rest for 5 minutes on a plate. Heat broiler to max heat. Place bun bottoms on a sheet pan and cover with the thick slices of cheddar. Broil until the cheese is melted and bubbling. To build the burger, place the burger on top of the bun with melted cheese. Then spread 2 tablespoons of spicy Korean mayo on the top bun. Top with lettuce and tomato and put the sides together. Try not to drool before you have your first bite!