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► CAMP CHEF WOODWIND PELLET GRILL
► CAMP CHEF VERSATOP 2x GRIDDLE
► DALSTRONG KNIVES (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SLOW 'N SEAR (for 22’’ Kettle Grills)
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To get started with this homemade bacon and onion steakhouse burger you will want to start with some high quality ground beef of your choice that is as fresh as possible. Once you have everything you need for these steakhouse burgers, begin by forming your 1/2 lb balls of ground beef into perfectly round burger patties. Make sure you press firmly without compacting the meat to much. The more "squished" the beef becomes the dryer it will become as it cooks. Once the beef patties are formed season it with your favourite beef rub. In this recipe I used our MAD COW rub which is amazing on burgers!
With your burgers formed, place them onto the grill using the indirect cooking method with a cooking tempreture between 250F - 275F with an option piece of hardwood to add some delicious smoky flavour. Once the burgers are on the grill, add on your strips of bacon as well then close the lid and begin cooking until your burger reaches an internal tempreture of around 140F.
While the burgers are cooking, begin to make your caramelized onions by combining your onions, water, brown sugar and balsamic vinegar in a skillet on low. Stir and cook the onions until they are soft and have a nice browning in color. This should take around 20 minutes but it's worth it! Lastly for your prep, mix together the BBQ Mayo and let sit for a few minutes to get all those flavors combined together!
Once your burgers reach an internal tempreture of around 140F, open up the grill and mix together your remaining coals to get them roaring hot in order to give the burgers a final sear. While the coals are coming up to tempreture, place the bacon over the coals for about a minute flipping frequently to avoid burning the bacon. Once the bacon is done and coals are hot, move your burgers over the hot coals to give a nice sear for 45 seconds on each side twice. Once the burgers have been seared, remove them from the heat and begin to build the best steakhouse burgers ever!