Ultimate Cheeseburger Recipe
Yield: Serves 6
- 1 1/2 lb beef chuck
- 1 lb brisket flat, skirt or flank steak
- 1/2 lb bacon
- 1/3 cup Greenade Green Chile Sauce by Panchero’s Mexican Grill
- 1 1/4 tsp kosher salt
- Grinders Meat Rub
- 6 burger buns
- 12 slices bacon, cooked
- 6 slices brie cheese
- Big Rick’s Chipotle Ketchup
- Red leaf lettuce
- Tomato, sliced thin
- 1 red onion, sliced into 1/4” thick slabs
- Grape seed oil
To make the burger meat, cut your beef into pieces that will fit in your grinder. Grind the beef and bacon with a small die (4.5 mm). Mix in the Greenade Green Chile Sauce by Panchero’s Mexican Grill and salt by hand. Form into six patties. Sprinkle each side with Grinders Meat Rub. Rest, covered in the refrigerator.
Preheat your Yoder Smokers YS640s to 450ºF, set up with GrillGrates. Rub a little grape seed oil on each side of your red onions slabs. Sprinkle Grinders Meat Rub on both sides. Grill onions on each side, until softened and browned on the edges. Remove from cooker and set aside.
Butter the insides of your burger buns. Grill them, cut side down, until lightly browned and crispy. Remove and set aside. Place your burgers on the grill. Grill to achieve grill marks on the first side, about four minutes, then flip and grill to an internal temperature of 145ºF. Check the internal temperature with an instant read thermometer like the Maverick PT-75. As you remove burgers from the cooker add the cheese. Cover and wait for cheese to melt.
Assemble burgers: bottom bun, Big Rick’s Chipotle Ketchup, onions, burger with cheese, two slices of bacon, tomato, lettuce and top bun.