If we are talking about plain ol’ good grub, there are few things I enjoy more than a cheeseburger, and even more than a cheeseburger? Make that a double bacon cheeseburger. I said “plain ol’ good grub”, but when it comes to flavor content, your taste buds’ perception will be disagreeing with that.
“Double bacon cheeseburger” is a string of words designed to scare the life out of a vegan. Double the meat, double the tears. Double bacon cheeseburgers might as well be the garlic to the vampire that is a vegan. Hey, vegans, if you happen to be checking out this post, frowning and readying yourself to write a self-righteous comment, allow me to humbly let you know that I am merely half-joking with what I just said. Actually, wait, what are you doing on a barbecue-based website if you are a vegan? Where am I?
Right. There are thousands of food blogs on the internet, and for good reason. Food is the gateway to any human being’s heart. Very rarely have I met someone who has the weak mentality of, “food is fuel, and that’s that.” We eat delicious, fatty, chock-full’o’carbs, calorically dense grub because it spikes our dopamine receptors as soon as it hits our tastebuds. There are fancy recipes to share, secret recipes that your great grandma April that become unconcealed with the world and unique ideas to be emitted to the world. But sometimes there is a time and place to post a classic.
Enter the double bacon cheeseburger. Without looking, I surmise that there are thousands upon thousands of blogs that feature a post about them, so what is my intent in sharing mine? Asides from having a naturally inclined penchant for sharing good grub with the world in the guise of the internet, these burgers are sure to knock your socks off, so enough with the bloviating and onto my version of not only a double bacon cheeseburger, but a grilled double bacon cheeseburger.
First things first, I used 73% lean/27% fat ground beef. Before you scoff at that, vociferating that it is too fatty, check this resource out on how to make the best burgers with 73/27 ground chuck. I often buy 73/27 because the family packs (5 lbs.) at my local grocery store wind up at a $1.99/lb. price point, and that is too good to pass up. One could argue that the shrinkage from fat being rendered from the meat as it cooks is too costly, even at that price, but I disagree. What yields from the cook is a juicy, flavorful burger with a nice crust if your heat is optimal.
— Ground beef
— Your choice of seasoning
— Cheese (I used American)
That’s it. Look, I like burgers in all types of ways, from a classic burger featuring iceberg lettuce, a thin slice of a tomato, a slice or two from an onion and cheese, but sometimes a grizzled man wants a double bacon cheeseburger as is, and that’s the route I went with this simple, ‘so easy a caveman can do it’ recipe.
1.) Preheat your grill. I always use a charcoal grill, so I start off firing up a large charcoal chimney almost full of briquettes. I’m usually rolling with classic Kingsford Original, because I would rather use my money on buying food that would otherwise be spent on more expensive charcoal brands, and Kingsford does the job just as well as anything else, not to mention its price point is more attractive than other charcoal brands, asides from Royal Oak.
2.) Form your patties by creating a ball from the ground beef. I never weigh my patties so I can’t give you an exact estimation of the weight; part of this reason is because, for the friends and family that I cook for, some members of that group want smaller burgers while others want larger burgers. For me, I say, go big or go home. After you create the ball, smash it flat with the palm of your hands and create a couple of dimples (indentations) in the surface. Some folks recommend making one big dimple, but I make a couple of dimples in the center of the burger. With fatty ground beef, when you cook it, it tends to puff up as the fat renders and the protein contracts. The dimple(s) aid to minimize the burger shrinking and prevents it from turning into a grilled meatball. Not that there is anything wrong with a grilled meatball, but in this case you want a burger, not a meatball. Note: when I form my patties for grilling them, I make them as thin as I possibly can, even with the dimples, because they will cook faster and more evenly. If you are having trouble with this, don’t worry: practice makes perfect.
3.) Rub both sides of the patties with whatever your favorite burger seasoning is. Salt and pepper is fine, but I used Caribeque Big & Bold Beef Rub. It is the best seasoning/rub in the game for any kind of beef. I wouldn’t say it if I didn’t believe it.
4.) Once your fire is hot and ready, when the coals have grayed and ashed over on top, add them to your grill. I like to use 2-zone cooking 99.9% of the time. Even with burgers, this can be beneficial, which I’ll explain why. Add your grate, close the lid and allow your grill to preheat for about fifteen minutes. Note: I like to add a competition blend of wood chips (oak, apple and hickory are my preferences) to the fire for extra flavor in the meat. This is purely optional.
5.) Once the grill is preheated, remove the lid and place a cast iron skillet (with bacon in it, of course) onto the part of the grate that is directly over the coals. The bacon will cook in no time if your charcoal is hot enough. When the bacon is finished, remove it and place it onto a place with a paper towel before setting the cast iron aside on a surface that can adequately handle the residual heat of the skillet.
6.) Add your burgers directly on the grate over the coals. The sweet spot, for me, is five minutes on each side. I usually never have any issues with this. Sometimes I will go five minutes on the first side, and after the flip I will go three minutes on the other side. You will know when to flip your burger when you see the bottom edges browning up nicely and when remnants of juices are pooling on top of your burger. The juices is an indicator that the middle of the burger is being thoroughly cooked and a sign that you need to flip them over. After the first flip is when you should top the burgers with cheese.
7.) Once done, plate them up. Be sure to toast up some buns. I like to give burgers a rest before I chow into them, as this allows the juices to reassimilate into the meat. I would be lying if I said I’m not tempted to immediately dig in. Assemble your burger the way you want to, and you are ready to chow down. Always close the intake and exhaust vents of your grill in order to choke the fire. Doing so allows you the ability to reuse the charcoal for the next cook (if you are grilling; I don’t recommend reusing charcoal for barbecuing/smoking, which is something I will cover in a later post).
Important: with fatty ground beef, you may find that the rendered fat dripping onto the hot charcoal causing an excessive amount of flames kissing your burger. Of course, you do want some of the fire to shoot up and French kiss these burgers, but if you are having trouble and finding that you are experiencing way too much char on the outside of your burgers (“taste the meat, not the heat” as Hank Hill would say), then close the lid as the burgers cook. This will be fine, as long as you have your intake and exhaust vents wide open. Some people recommend spraying the coals with water as a method to reduce the flames, but I’m not big on that, as this can reduce the heat of the coals which will not only effect cooking times but also the crust you are aiming for. A formidable crust is what transcends an average burger into an exceptional burger.
While I believe smash burgers cooked on a griddle (I’m shouting the good name of Blackstone Products every single time I say this) are superior to any other burger cooking method, sometimes I crave burgers cooked over a scorching hot fire, and this was one of those times. I love the smoky flavor imparted into a burger from being cooked over charcoal. The juices that drip onto the hot coals, creating a vapor that rises and bastes the meat, is out of this world delicious.
I highly recommend that you give these double bacon cheeseburgers a shot. In doing so, I have to toot my own horn and urge you to use not only the dimpling method when forming the patty, as well as the Caribeque Big & Bold Beef Rub, but also to give the aforementioned variety of wood chips (oak, apple and cherry) a shot because it adds an entirely new dimension of flavor that you are otherwise missing out on.