Best Grilled Burger & Burger Sauce
A perfectly balanced burger. It’s juicy, cheesy, bacony, crispy, spicy and tangy sweet, and anytime it’s on the edge of it being too much of any one of those things, you hit another layer that’s just exactly what you need.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Best Grilled Burger & Burger Sauce
Prep Time20 Minutes
Servings6
Cook Time20 Minutes
Ingredients
FOR THE SAUCE: 1 cup mayonnaise
1 tablespoon ketchup
1 teaspoon Dijon mustard
1 tablespoon dill pickle juice
½ teaspoon garlic powder
½ teaspoon cayenne pepper
FOR THE BURGER: 2 pounds 80/20 ground beef
Salt, to taste
Black pepper, to taste
6 brioche or potato hamburger buns
9 strips black pepper bacon, cooked and cut in half
12 slices Hook’s 10-year sharp cheddar or other aged cheddar cheese
Iceberg lettuce, shredded
1 beefsteak tomato, sliced
1 small red onion, sliced
Directions
- Heat the grill to medium-high heat.
- To make the burger sauce: In a small bowl, combine all of the ingredients together until well incorporated. Set aside.
- To make the burgers: Use a kitchen scale to measure out 6 â…“-pound balls of ground beef, and then form them into 3/4-inch thick patties. Make a thumb indent in each patty. The indent will help the patty hold its shape as it cooks, rather than swelling — and that will help it cook more evenly.
- Generously season both sides of the patties with salt and pepper.
- Place the patties on the hot grill and cook, covered, for 5 to 7 minutes. Flip the patties and cook them for another 5 minutes.
- Top each patty with 3 half strips of bacon and 2 slices cheddar, and cook the patties, covered, for 1 to 2 minutes, or until the cheese is melted.
- Remove the patties and set them aside to rest for 5 minutes.
- Meanwhile, toast the buns on the grill for 2 minutes, or until they’re golden and have nice grill marks.
- Top each of the warm buns with a burger patty, burger sauce, lettuce, tomato and onion.
20 minutes
Prep Time
20 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Hellmann's Real Mayonnaise, 15 Ounce
$4.99$0.33/oz
Heinz Ketchup, 64 Ounce
$8.99$0.14/oz
L&B Honey Dijon Mustard, 9 Ounce
$5.19$0.58/oz
L&B Kosher Dill Pickle Halves, 32 Ounce
$5.99$0.19/oz
L&B Garlic Powder, 2.4 Ounce
Deal
$6.79 was $7.99$2.83/oz
L&B Cayenne Spice Ground Chile Pepper, 2.1 Ounce
$6.19$2.95/oz
L&B Fresh 80% Lean Premium Ground Beef, 16 Ounce
$7.49$0.47/oz
Morton Salt, 26 Ounce
$2.93$0.11/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
L&B Brioche Burger Buns, 4 Each
$4.99$1.25 each
No Name Thick Sliced Pepper Bacon, 12 Ounce
$6.99$0.58/oz
Hook's 10 Year Sharp Cheddar Cheese, 1 Pound
$48.99/lb$48.99/lb
Fresh Express Shreds Iceberg Lettuce, 8 Ounce
$2.99$0.37/oz
Jumbo Red Field Grown Tomatoes, 0.75 Pound
Huge Deal
$2.24 avg/ea was $2.99 avg/ea$2.99/lb
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
Directions
- Heat the grill to medium-high heat.
- To make the burger sauce: In a small bowl, combine all of the ingredients together until well incorporated. Set aside.
- To make the burgers: Use a kitchen scale to measure out 6 â…“-pound balls of ground beef, and then form them into 3/4-inch thick patties. Make a thumb indent in each patty. The indent will help the patty hold its shape as it cooks, rather than swelling — and that will help it cook more evenly.
- Generously season both sides of the patties with salt and pepper.
- Place the patties on the hot grill and cook, covered, for 5 to 7 minutes. Flip the patties and cook them for another 5 minutes.
- Top each patty with 3 half strips of bacon and 2 slices cheddar, and cook the patties, covered, for 1 to 2 minutes, or until the cheese is melted.
- Remove the patties and set them aside to rest for 5 minutes.
- Meanwhile, toast the buns on the grill for 2 minutes, or until they’re golden and have nice grill marks.
- Top each of the warm buns with a burger patty, burger sauce, lettuce, tomato and onion.