‘Murica, am I right? If you could eat America, it would be this burger. This meat stack is very simple yet so delicious. I’m talking, bun, mayo, beef, cheese, and bacon; dassit (okay, I threw some onion rings on there too but honestly if everything had onion rings on them we would have world peace). I am a firm believer in getting freaky with your food, but for me, I just want a super simple juicy cheeseburger, nothing weird or fancy. If you take a bite of a burger and the yummy beef juice drips down your hand you know you have yourself a winner.
Photography by Sophie Marie Creative
- 3 pounds ground beef (I used 80/20)
- 6 buns (brioche is best)
- 1 pound bacon
- 12 slices American cheese
- 1 large sweet onion; cut into thick slices
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika powder
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne
- 1 can beer
- Cooking oil
- Heat the cooking oil to 350 degrees.
- Combine the flour and spices for the onion rings and whisk well. Then whisk in the beer until fully incorporated. Add in the onions and let them sit for at least 5 minutes. Fry the onion rings in batches, about 3 minutes or until golden brown, remove and repeat until they are all cooked.
- Cook the bacon until crispy on a large flat top or griddle over medium heat. Reserve the bacon fat after cooking.
- Divide the ground beef into 12 thin patties, about 4 ounces each.
- Heat the griddle over medium high heat. Add about 2 tablespoons or so of bacon fat back to the griddle, or enough to thinly coat the whole thing. Cook the patties for about 2-3 min per side or until cooked through and caramelized on both sides. Right before removing the burgers, add a slice of cheese to each patty. Build the burgers, I toasted my buns then slathered mayo on one half and ketchup on the other, bacon on the bottom, then two patties, then topped with the crunchy onion rings. Serve immediately.