I suppose you could say they are one of my vices. I don't think I've ever made the same burger twice. No joke. There is always something I change up. I've never written down a burger recipe. And I've made them hundreds of times. To this day, that is probably my biggest challenge as a chef. I tend to cook with what I have on hand. Maybe that will be my New Year's resolution?!
So that being said, use what you have on hand. Change it up a bit as you see fit. One thing that I have been partial to lately, though, is the "mini-burger". In this recipe, I use mini Hawaiian bread for buns. Yum! The chipotle mayo gives it some kick, and the arugula adds a nice peppery element that iceberg lettuce just doesn't have. The bacon give it smokey-ness, the cheddar adds some sharpness, and the caramelized onions impart a little sweetness. I'll admit, I had more than "my fair share" of these burgers. Maybe that's why I like mini burgers so much...................
- 2 1/2 lbs ground beef
- 1 Tbsp A-1 steak sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp salt
- 1 tsp black pepper
- 1/4 - 1/2 lb. sharp cheddar cheese
- 12 slices thick cut applewood smoked bacon
- 6 oz baby arugula
- 2 tomatoes, sliced 3/8" thick
- Mix beef, A-1, onion powder, garlic powder, salt, and pepper in mixing bowl until well mixed. Form into 24 equally sized patties.
- Pre-heat oven to 350F. Cook bacon for approx 30 minutes in oven on a parchment lined sheet tray. Drain on paper towels. Reserve.
- Fold sliced cheddar into a square and place on top of 12 burger patties. Lay the remaining patties over the cheese and seal edges by pinching with your fingertips.
- For best results, use grill and cook approx 1-2 minutes on each side, or until desired doneness is achieved.
- Top with cooked bacon and more cheddar cheese. Melt cheese and assemble. From bottom to top, layer: mayo, arugula, tomato, burger, caramelized onions.
- 6 Tbsp mayo
- 1 Tbsp Dijon mustard
- 1 tsp adobo sauce
- 1 can chipotle peppers in adobo sauce
- 1/4 tsp chopped parsley
- pinch of salt and pepper
- Remove one individual chipotle pepper from can and finely chop. (the rest can be stored in plastic bag or container in the fridge for up to 1 week).
- Place in mixing bowl. Add remaining ingredients.
- Stir. Taste. Cover and refrigerate for up to 1 week.