The Bacon Cheeseburger Deluxe is a staple of most American diners, from Maine to California. This version adds a few unique twists like Chipotle Mayo. The addition of spices and other ingredients improve the flavor of the beef.
The burger is an American tradition. Ground beef was the steak of the masses when the rich could afford steak and the poor immigrant population could barely afford food. Soon, immigrants improved economically because of the American dream and while steak was still out of their reach, the hamburger became the affordable alternative. The addition of such things as bacon, cheese, vegetables, rolls and sauces enhanced the burger to the point of being better than the plain steak of the millionaire class. Together these things elevated the poor to fulfill that national dream of achieving wealth and success.
- 1 1/2 pounds lean ground beef (90%)
- 1 teaspoon cumin, ground
- 1/4 teaspon chili powder
- 1 egg, large
- 1/4 Cup panko breadcrumbs
- 1/2 Cup mayonnaise
- 1/4 Cup sour cream
- 2 chipotle chiles (from a can of chipotles in adobo)
- 2 Tablespoons lime juice, freshly squeezed
- 12 slices bacon
- pickle slices (sweet & sour or kosher dill)
- green leaf lettuce
- heirloom or beefsteak tomato
- red onion, peeled and sliced thin (about 1/8-inch or thinner)
- 4 brioche buns or seedless kaiser rolls
- 4 slices cheese (Colby, Muenster, Cheddar, American, Swiss, or other)
- Preheat the oven to 400°F. Arrange a rack in the lower third of the oven and heat to 400°F.
- Line a rimmed baking sheet with aluminum foil (this makes cleanup easier). Lay the bacon on the baking sheet in a single layer. The bacon can be close together, but don't let it overlap or the bacon will stick during cooking.
- Bake until the bacon is deep golden-brown and crispy, about 15 to 20 minutes. Exact baking time will depend on the thickness of the bacon and how crispy you like it. Begin checking around 12 minutes to monitor how quickly the bacon is cooking. The bacon fat will sputter and bubble as the bacon cooks, but shouldn't splatter the way it does on the stove top. Pour off the bacon grease as needed so the bacon isn't totally submerged in grease.
- Transfer the bacon to a plate lined with paper towels. Remove the bacon from the oven and use tongs to transfer it to a plate lined with paper towels to drain and finish crisping. Serve immediately.
- If you want to save the bacon grease, let it cool slightly, then pour it into a container and refrigerate. If you don't want to save the grease, let it solidify on the baking sheet, then crumple the foil around it and discard.
- For even crispier bacon, fit a metal rack over the foil-lined baking sheet and lay the raw bacon on the rack. Elevating the bacon allows it to cook from all sides and become extra-crispy. Cookie racks work nicely for this purpose.
- Place mayonnaise, sour cream, lime juice, and chipotles in jar of a blender.
- Puree until smooth and chipotles are completely chopped.
- Pour into an airtight container, cover, and store in the refrigerator until ready to use.
- In a mixing bowl, add the ground beef. Sprinkle the spices on it. Add the egg and breadcrumbs.
- Remove any rings from your hands and wash your hands well. Once dry, using your hands mix the ingredients well. Use additional breadcrumbs if the mix is too wet.
- Divide the mixture in four patties, each of about six ounces.
- Pan fry or grill the burgers, taking about 8 minutes for one side, then flip and cook an additional 6 to 8 minutes to desired doneness.
- Butter the cut side of the buns, and pan sear them in a frying pan or on a griddle.
- Lay the bottom half on a dish, spread with Chipotle Mayo. Place several pickle slices then top with lettuce, tomato, and red onion. Top with a cooked burger. Place a slice of cheese on top, then three slices of bacon. Cover with the brioche bun top and serve.
- The Bacon Cheeseburger Deluxe goes well with shoestring or other cuts of French fries.
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