Recipe courtesy of Louisiana Kitchen & Culture
Makes 6 burgers.
Gently combine chuck, bacon, breadcrumbs, salt, and pepper, taking care to not overwork meat. Divide into 6 portions and shape into burgers; make an indentation in the center of both sides of each patty to avoid the “hill” in the center after cooking.
Lightly oil a large cast-iron skillet over medium-high heat. Cook burgers to desired degree of doneness, turning once; no matter how tempting, resist the urge to flatten the burgers with a spatula. You’ll press out all the yummy goodness.
Remove to a rack set over paper towels to drain; have guests assemble burgers as desired.
Try this: After cooking the burgers, deglaze the pan with a generous splash of beer, stock, or water. Cook, scraping up all the browned bits until reduced; taste, adjust seasoning, and drizzle over cooked burgers. Have plenty of napkins on hand.
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