Counter 07 · Burgers & Sandwiches
Steakhouse Bacon Burger with Red Onion
Half-pound chuck and sirloin burgers grilled over a two-zone kettle fire, topped with Monterey Jack, bacon, crisp red onion, beefsteak tomato and horseradish mayo.
- Prep
- 20 min
- Cook
- 20 min
- Serves
- 4
- Level
- Easy
Think of this as a steakhouse dinner in a bun. Thick half-pound patties need a two-zone fire: a hard sear over the coals, then a gentle finish on the cool side so the center cooks without the outside turning to charcoal. Season only right before the patties hit the grate, since salt mixed in early draws out moisture and firms the texture. Soaking the red onion rings in ice water for ten minutes keeps their crunch but tames the harsh bite.
Method
-
Light a kettle grill with the coals banked to one side for a hot direct zone and a cool indirect zone. Close the lid and heat until the grate is about 450 to 500 F.
-
Soak the onion rings in ice water for 10 minutes, then drain and pat dry. Stir the horseradish into the mayonnaise.
-
Form 4 half-pound patties about 1 inch thick with a dimple in the center. Cook the bacon in a cast iron pan set on the grill until crisp, about 10 minutes, then drain.
-
Season the patties with salt, pepper and garlic powder. Sear over direct heat for 4 minutes per side with the lid off.
-
Move the burgers to the cool side, top with cheese, close the lid and cook 3 to 5 minutes, until they read 155 F in the center. Rest 5 minutes.
-
Toast the buns over the coals for 30 seconds. Spread with horseradish mayo and build: lettuce, burger, bacon, onion rings and tomato.
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