"Da Bomb" Burger

The trick to a great burger is really good ground beef.  Pay the few extra bucks and get the grass fed ground beef.  You'll thank me later!

For the Burger Patties:
2 lbs Grass Fed Ground Beef (80/20)
1 tsp Garlic Powder
1tsp Onion Powder
1/2 tsp Kosher Salt
1/2 tsp Fresh Ground Pepper
12 Slices American Cheese

6 Brioche Style Hamburger Buns

For the Topping:
1 Tbsp Olive Oil
8 Slices Bacon
2 Tbsp Butter
1 Walla Walla Onion - Thinly Sliced
2 c Sliced Cremini Mushrooms
1/3 c Brandy
1/4 c Balsamic Vinegar 
2 Tbsp Water
Kosher Salt
​Fresh Ground Pepper

In a medium to large skillet heat the 1 Tbsp of Olive Oil over medium heat.  Dice the bacon and add it to the skillet.  Stir to equally distribute the bacon - covering the bottom of the skillet.  Reduce the heat to medium low.  Let the bacon cook until crispy, 7 - 10 minutes, stirring occasionally.

While the bacon is cooking place the ground beef into a large bowl.  Add the garlic powder, onion powder, salt and pepper.  Gently work the spices into the ground beef.  Form 6 patties, about 1/3 lb each, and place on a plate.  Press your thumb into the center of each patty, to prevent it from creating a dome shape.  Set aside.

When the bacon has become crisp, remove it from the skillet to a paper towel lined plate.  Set aside.  Leave about 1 Tbsp of olive oil/bacon fat in the skillet.  Turn the heat back up to medium.  Add the  butter to the skillet and let it melt.  Add the Walla Walla onion and stir to coat in the bacon fat, olive oil, butter mixture.  Turn heat down to low.  Let the onion slowly start to caramelize, cooking about 10 minutes, stirring occasionally.   When the onion has turned a light golden brown add the mushrooms to the skillet.  Stir to combine and let cook another 5 minutes.  Add a few pinches of kosher salt and a few grinds of black pepper.  Cook another 3 - 5 minutes.  Carefully add the brandy to the skillet.  Stir, making sure to scrap up the yummy bits off the bottom of the pan.  Cook until the brandy has reduce by half, 5 minutes or so.  Add the balsamic vinegar and water.  Stir and reduce heat to low.  Let the vinegar slowly start to thicken, cooking another 5 minutes or so.  Add the bacon back in and stir to combine everything.  Keep the topping warm while you cook the burgers.

Pre-heat your grill on high until it reaches 500 degrees or about 8 minutes.  Place the burgers on the grill, thumb print side up, and close the top.  Cook for 4 - 6 minutes.  Open top and flip the burgers.  Close the top and let cook 3 minutes.  Open top and add 2 slices of American cheese to each burger.  Close top and cook for another 2 minutes.  This will give you a nice medium cooked burger.  If you want it closer  to well done cook an minute or two longer on each side.  Never ever, ever, ever, ever smash your burgers with your spatula.  You want to keep all the juices in the burger, not on your grill.  Remove your burgers to a plate.

To serve your burger place a patty on the bottom of the bun and top with a spoonful or two of the topping.  You can add some ketchup or mayo to your bun, but your really don't need it.  Place the top of the bun on and enjoy!

Serves 6 people