Cooking for 4 people
Ingredients
- 1 1/2 lb.
ground beef (preferably an 80/20 blend)
-
Kosher salt and ground black pepper
- 8 slices
bacon (cooked)
- 4 slices
sharp cheddar cheese
- 1/3 cup
of your favorite BBQ sauce
- 4
hamburger buns
-
wax paper
-
baking sheet pan
- 8 cup
shredded hash brown potatoes (thawed)
- 2
large eggs (beaten)
- 4 tsp.
of your favorite BBQ dry rub seasoning
-
canola oil or peanut oil for frying
1Food Prep
First, add the hash brown bun mixture to a medium mixing bowl and blend well.
Next, lay a sheet of wax paper on a baking sheet pan, and set a 3 ½” ring mold on the wax paper and pack approximately 1 cup of hash brown mixture into the mold to create a 1” thick disk. Repeat until you have 8 disks.
Then, place the sheet pan in the freezer for 15–20 minutes until the disks are firm but not fully frozen.
Finally, divide the beef into 4 patties and season liberally on both sides with kosher salt and pepper.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 400°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
In a medium saucepan, add oil (approximately 4” deep), and heat it over medium-high heat.
When the oil begins to shimmer, gently add 2 hash brown buns to the oil and fry for about 3–4 minutes until golden brown and cooked through (note: hash browns will float to the top of the oil when completely cooked).
Remove the hash brown buns from the oil and set on paper towels to drain. Repeat the cooking process until all 8 hash brown buns are fried.
Next, grill the beef patties on the grate for 3–4 minutes per side until they reach an internal temperature of 160°F on a digital meat thermometer.
Add a slice of cheese to each during the last minute of cooking.
To assemble the burgers, place patties on a fried hash brown bun, add 2 slices of cooked bacon to each, drizzle with BBQ sauce, then top with the remaining hash brown patties.
Serve immediately and enjoy!
Clint Cantwell
For safe meat preparation, reference the USDA website.
