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The best way to guarantee a good burger is to use good quality beef. Locally gown, grass fed beef is distinctly better in taste and texture. I am so lucky to get good beef from my in-laws, who grow and slaughter their beef every year. Of course, using charcoal over gas makes a difference too.

Loved the fresh baby lettuce leaves right out of my garden….

Bacon and Blue Cheeseburger (makes 4 burgers)

  • 1 pound lean ground beef (I used homegrown beef from my in-laws)
  • 2 tbsp Worcestershire sauce
  • Salt, pepper, garlic powder, and onion powder
  • 4 strips of bacon
  • 1/2 cup blue cheese crumbles
  • 4 buns
  • Condiments and other toppings as desired

Combine the thawed meat and Worcestershire sauce. Divide and form into 4 equally sized patties. Season with the salt, pepper, garlic powder, and onion powder. Grill over charcoal until you reach desired doneness. I prefer my patties to have a bit of pink left in the middle.

When your burgers are done, remove them from the grill and let them rest. While they are resting, grill the bacon strips until they are crispy.

Construct your burger and enjoy!