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Hash Brown Bacon Cheeseburger
It’s crunch time when hash browns and dry rub add a crispy twist to this classic favorite.
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Ingredients
Ingredients
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1.5 lb. ground beef (preferably an 80/20 blend)
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Kosher salt and ground black pepper
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8 slices bacon (cooked)
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4 slices sharp cheddar cheese
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0.25 cup of your favorite BBQ sauce
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4 hamburger buns
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wax paper
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baking sheet pan
Hash Brown Buns
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8 cup shredded hash brown potatoes (thawed)
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2 large eggs (beaten)
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4 tsp. of your favorite BBQ dry rub seasoning
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canola oil or peanut oil for frying
1 Food 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.
For delicious, juicy burgers, use a gentle touch when forming your patties. Overmixing or compacting the ground meat can result in dense, firm burgers.
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
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.
3 The 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!
Flare-ups happen to even the most skilled grill masters. Flare-ups are just fat rendering and dripping onto the coals. With a long-handled, metal spatula, simply move your food to the other side of the grate, shut the bottom dampers, and close the grill lid until the flames subside.
Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.
** Cooking times are approximate. Based on a ¾” burger.
Clint Cantwell
For safe meat preparation, reference the USDA website.
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