Description
A classic Labor Day burger recipe. Juicy patties, melty cheese, and all the best toppings.
Ingredients
Units
Scale
- 4 lbs (1814 g) ground brisket or chuck
- Kosher salt
- freshly ground black pepper
- 8 hamburger buns, split
- 8 thin slices Swiss cheese
- Sauteed Mushrooms
- Sliced Purple Onion
- Sliced Heirloom Tomato
- Thick Slice Bacon, cooked, one piece cut in 1/2 per burger
- Herbed Horseradish Mayonnaise
Instructions
- In a large bowl, lightly season ground meat with salt and pepper and mix gently with your hands.
- To shape the burgers, take about 1/8 of the meat and form it into a meatball; then flatten it between your hands until it’s about 1/2 inch thick. Turn the patty on your palm while firming up its edges with the thumb and forefingers of your other hand to get rid of any crumbly edges. Repeat with the remaining meat.
- Let the burgers rest at least 30 minutes in the refrigerator.
- Prepare a gas or charcoal grill for high heat (450°F to 550°F (232°C to 288°C)).
- Wipe the grate with oiled paper towels.
- Grill the burgers for 5 to 7 minutes, topping with cheese during the final minute.
- Transfer the burgers to a clean plate.
- Clean the grate with oiled paper towels.
- Toast the buns on the grill for 1 minute.
- Assemble the burgers and add your favorite toppings. Serve with horseradish mayo spread on the bun, topped with onion, tomato, sauteed mushrooms, and bacon.
Notes
- For perfectly even cooking, make sure your patties are all roughly the same thickness.
- If you don’t have a grill, you can cook these burgers in a cast-iron skillet over medium-high heat.
- For best flavor, let the cooked burgers rest for 5-10 minutes before serving to allow the juices to redistribute.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: One burger
- Calories: 600
- Sugar: 5
- Sodium: 1000
- Fat: 40
- Saturated Fat: 15
- Unsaturated Fat: 20
- Carbohydrates: 30
- Fiber: 5
- Protein: 40
- Cholesterol: 100