This is the classic soda fountain burger gone wild: we beefed up the usual thin patty into a fat, juicy burger to make it a carnivore's fantasy come true.
- Cuisine: American
- Course: Dinner
All you need for this recipe and more...
6 tablespoons mayonnaise
3 tablespoons ketchup
1 tablespoon sweet pickle relish
2 teaspoons drained capers, chopped
1 1/2 pounds 80% lean ground beef
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 slices American or cheddar cheese
4 hamburger rolls
4 beefsteak tomato slices, about 1/4-inch thick
4 thin Vidalia or other sweet onion slices
6 slices cooked bacon
12 bread and butter pickle chips
- Combine the mayonnaise, ketchup, relish and capers in a small bowl.
- For the burgers gently form the beef into four patties about 1/2 inch thick with a slight depression in the center to help for even cooking. Sprinkle with salt and pepper.
- Heat a nonstick grill pan over medium heat until hot. Add the patties and cook 4 minutes. Turn the burgers, top each with a slice of cheese and cook 4 minutes longer for medium-rare or until desired doneness. During the last minute of cooking time cover the pan to help melt the cheese. Remove from the heat.
- Place roll bottoms onto each of 4 plates. Top each with a tomato slice, onion slice, patty, 1 1/2 bacon slices and 4 pickle chips. Spread the cut side of the top half of each roll with the dressing and set atop the burger.