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Great American Steakhouse Steakburger
Loosely formed chuck patties cooked gently beside smoky bacon, then seared hard at the end for a thin, salty crust and a gushing centre. Served in a bowl on buttered buns with glop, lettuce, onion and tomato.
- YieldMakes 2 burgers
- Hands-on1 h 5 min
- Total1 h 20 min
- Difficulty
Ingredients
Patties
- ¼ tspfreshly ground black pepper
- ¼ tsponion powder
- ¼ tspgarlic powder, not garlic salt
- 450 gground chuck, 1 lb, loosely ground, about 25% fat
- 1 tspkosher salt, sprinkled on the outside only
Assembly
- 1 tbspbutter, about, for the buns
- 2hamburger buns, split
- 4 slicesthick-cut bacon, high quality
- 30 mlburger glop, 2 tbsp; a mayonnaise and barbecue sauce spread
- 2 leavesiceberg or romaine lettuce, cold and crisp
- 2 slicesraw sweet onion, about 3 mm thick
- 2 sliceslarge tomato
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