Fat is good, fat is flavor, fat is your Friend. Extra points for grass fed.
All grinds are NOT created equal. A better grind from whole cuts of chuck, round, or sirloin are best done by a butcher house not unwrapped from plastic. We do a triple grind. Better tasting, better for you. And grinding bacon with our burger is our specialty!
Keep meat cold. Don't handle too much and handle quickly.
Burger by the numbers…1/2 inch bigger than the bun, and 1 inch thick patties.
Press before NOT after. Press in a dimple in the middle, put burgers on a plate and let chill for an hour before making.
To salt or not to salt, that is the question. The answer is YES, and RIGHT BEFORE so as not to draw out the moisture to early but add salt and pepper to form a flavor crust.
Brush, crust, cook and rest. Brush with olive oil, or melted butter. Form crust by searing on super hot side of grill for 3 min, flip ¼ turn for grill marks, flip over, season, leave on for 2 minutes then cook on cool side of Grill. Rest burgers for at least 2 minutes before biting in so you bite in to juicy goodness, not dry badness.
Toast your BUNS! It's like a tuxedo without the bow tie.
You need: Slice of provolone, skillet, waxed or parchment paper.
In a skillet on medium heat: Place slice of cheese and let melt until edges of cheese start to brown and form a crust around the circle.
Flip cheese with spatula and cook for 30 seconds more. Flip cheese onto waxed or parchment paper and let cool. Add to sandwiches, burgers or eat as a snack.
Butcher Bettie Bacon Crispy Cheese Burger
1 Bacon burger patty ½ lb
2 slices cooked sliced bacon
¼ cup sliced green olives mixed with 3 TBS mayonnaise seasoned with salt and pepper to taste
1 slice crispy cheese (see recipe above)
1 slice creamy cheese such as Amish Butter Cheese
1 slice big juicy tomato
1 toasted bun
Grill burger to desired doneness, let rest for 2 minutes, assemble and enjoy!