"To barbecue" means to slow-cook foods at a low temperature for a long time with wood or charcoal.
"To grill" means to cook foods over direct heat and cook it much faster than barbecue with gas, wood or charcoal.
1 pound ground chuck (or 1/2 lb chuck and 1/2 lb sirloin for leaner and more flavorful burger)
1 cup shredded/grated old style cheddar
4 slices cooked bacon, chopped in bits
a few drops of Worcestershire sauce
1 small onion, chopped and cooked
1 TSP chili powder
1 TSP garlic powder
Salt & pepper to taste
4 big Buns
Combine the cheese and chopped bacon into a bowl. Put the beef in another bowl and season with everything else; mix well with your hands. Flatten the meat mixture in the palm of your hand and add some of the cheese mixture inside the patty the best way you can while creating a sealed burger patty with cheese inside.
Set them aside on a tray in the refrigerator while preparing the other ones. Grilled until you get 165F internal temperature. It will ooze out a little, it's normal.
Serve with your favorite condiments. The smoky mayonnaise below is really good with this burger recipe.
Private Chef Martin for Cooking Classes and Catering in Kelowna, Vernon and Penticton.