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The Labor Day Burger

Enjoy the end of summer with a burger with kick with The Labor Day Burger, my own creation. The bacon grease acts as a 'glue' and will cook out on the grill, leaving the flavor in the beef. Excellent with grilled portobello caps! Note: this is a flammable burger due to the grease. It requires constant attention when grilling due to flare-ups.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine American
Servings 2 people
Calories 3271.4 kcal

Equipment

  • 1 Large Skillet For cooking bacon.
  • 1 Large Mixing Bowl For combining burger ingredients.
  • 1 Outdoor Grill Essential for cooking the burgers.
  • 1 Grill Tongs or Spatula For safely handling and flipping burgers on the grill.
  • 1 Spray Bottle (with water) Crucial for controlling flare-ups during grilling.

Ingredients
  

Main

  • 6 slices bacon
  • 1 tablespoon bacon drippings
  • 1 pound ground beef
  • 1 cup dry bread crumbs
  • 1 tablespoon red pepper flakes
  • 1 pinch freshly ground black pepper
  • ½ cup shredded Colby-Jack cheese or more to taste (Optional)
  • cooking spray
  • 2 slices Colby-Jack cheese Optional
  • 2 thin tomato slices
  • 2 slices avocado
  • 2 hamburger buns split

Instructions
 

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned but not totally crisp, about 8 minutes. Drain on paper towels. Retain 1 tablespoon bacon drippings.
  • Mix ground beef, bread crumbs, red pepper flakes, black pepper, and retained bacon drippings in a bowl until thoroughly combined; divide meat mixture into 4 equal portions. Form each portion into a large patty, making them as thin as possible. Sprinkle shredded Colby-Jack cheese onto 2 of the patties, leaving an edge about 3/4 inch wide uncovered. Place second patty onto the cheese and press the edges of the patties together to create 2 cheese-stuffed burgers. Place stuffed patties into freezer to chill slightly, about 10 minutes.
  • Preheat an outdoor grill for high heat.
  • Spray the grill grate with cooking spray and place burgers onto grill; turn heat to low, place lid over grill, and cook until outsides of burgers are lightly charred and cheese has melted, about 10 minutes per side. Maintain grill temperature at about 300 degrees F (150 degrees C). Use a spray bottle of water to control flames; flames should just lightly contact the bottoms of the burgers to create a slight char. After the first flip, place 3 partially-cooked bacon slices onto each burger.
  • About 2 minutes before burgers are done, place a Colby-Jack cheese slice onto each burger; top with tomato and avocado slices and transfer burgers to plate to rest for 1 or 2 minutes. Serve burgers on hamburger buns.

Notes

This 'Labor Day Burger' offers a bold flavor profile but requires careful attention on the grill. The use of bacon drippings within the patty is a genius move for imparting deep smoky flavor and helping bind the meat, but it also increases the risk of flare-ups. Always have your spray bottle ready and maintain a vigilant watch, adjusting grill heat as needed to prevent burning while still achieving a nice char. When forming the stuffed patties, ensure the edges are sealed exceptionally well to prevent cheese leakage. Chilling the patties briefly in the freezer is crucial for structural integrity during grilling. For an enhanced experience, consider lightly toasting the hamburger buns on the grill before serving.