Chef Lynn Crawford gives us her unique spin on the classic burger.
1 3/4 pounds ground chuck
2 garlic cloves, crushed
Pinch of red pepper flakes
2 tablespoons chopped parsley
1/4 cup finely diced onion
2-4 tablespoons fresh bread crumbs
2 tablespoon dijon mustard
8 slices peameal bacon, for garnish
4 slices aged cheddar cheese, for garnish
4 hamburger buns with sesame seeds
1 onion, cut into thick slices, for garnish
Butter, for the buns
8 slices tomato, for garnish
4 pickles, sliced lengthwise, for garnish
Iceberg lettuce, for garnish
Tomato ketchup, mayonnaise and dijon mustard, for garnish
Combine ground chuck, garlic, red pepper flakes, parsley, egg, diced onion, bread crumbs and dijon mustard in a large bowl and mix together well. Form into four patties.
Preheat the grill to medium-high and place the patties on the grill. Cook for three to four minutes, then turn and continue cooking for a couple of minutes until the desired doneness.
In the meantime, grill peameal slices for one to two minutes on each side, or until juicy and cooked through. Place bacon on the burger and top with cheddar cheese. Close grill lid for one to two minutes, or until cheese begins to melt.
Butter the buns and grill, butter side down, until golden. Place the cheese and peameal bacon topped patty on the bun. Top with tomato, pickle slices, and iceberg lettuce. Finish with condiments as desired. Serve immediately. Enjoy!