Main dish

Best Cookout Burger

20 m
1 h 0 m
Ready in:
1 h 20 m
Nothing beats a simple hamburger on a fall evening!
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Servings: 2
6 slices
Bacon drippings
1 tbsp
Ground beef
1 lb
Bread crumbs
1 cup
Red pepper flakes
1 tbsp
Fresh ground black pepper
¼ tsp
Colby-Jack cheese
½ cup, shredded + 2 slices
Medium tomato, sliced thinly 
Ripe avocado, peeled, pitted, sliced 
Hamburger buns, split 
  1. Fry bacon in a large skillet over medium-high heat until browned, but not yet crisp (about 8 minutes). Drain the bacon strips, but keep a tablespoon of drippings.
  2. In a large bowl, mix beef with bread crumbs, red and black peppers, and bacon drippings to combine well. Make 4 even large patties, slap them very thin. Place shredded cheese in the center of two patties, leaving the outer edge (about 3/4 –inch wide) empty. Top with the other two patties; press together to create two cheese-filled burgers. Freeze the burgers for about 10 minutes.
  3. Pre-heat your outdoor grill to high.
  4. Apply cooking spray to the grill grate; place the burger onto the grate. Reduce heat to low, cover the grill with a lid, cook until the burgers are slightly charred on the outside (about 10 minutes), flip, top each with 3 bacon slices you browned in the skillet, cook for about 8 minutes.
  5. Top each burger with a slice of Colby-Jack cheese, a slice of avocado and tomato. Cook for 2 minutes more, transfer to plates, set aside for a minute. Serve on buns.
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