Cooking for 6 people
Ingredients
- 1 lb.
beef brisket point ground
- 1 lb.
boneless beef short ribs ground
- 1 lb.
boneless ox tail ground
- 9 slices
bacon thick cut
- 6 slices
sharp Cheddar cheese
- 2 tbsp.
butter softened
- 6
burger buns
- 1 pinch
salt
- 1 pinch
black pepper
- 1 tsp.
garlic powder
- 1 tsp.
ground ginger
- 1 tsp.
onion powder
- 1 tsp.
paprika
- 1 tsp.
sugar
- 1 cup
soy sauce
- 2 tsp.
chili powder
- 0 tsp.
cayenne pepper
- 0 tsp.
cumin
- 0 tsp.
salt
- 2 tbsp.
sugar
1Food Prep
Mix your ground beef brisket, short ribs and oxtail together. Then form six patties, approximately ⅓ pound each (between the size of a baseball and softball) and refrigerate until needed.
Combine your burger baste ingredients together in a small bowl and set aside.
In another small bowl, mix together your bacon rub ingredients, then season your bacon liberally.
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.
Place your bacon over direct heat and cook for 1 minute on each side, or until the bacon is charred and brown.
Season your burger patties with salt and black pepper and place them over direct heat. Cook your burgers for 3½ minutes on each side, while brushing your Burger Baste on the patties every couple of minutes.*
Place a slice of cheese on each burger during the last minute of cook time and remove your patties and bacon from the grill. Discard any remaining bacon rub and burger baste.
Lightly butter the face of your burger buns and place them over direct heat with the grill lid open. Cook them for 30 seconds or until the face is light brown and toasted.
Remove your buns from the grill and place cheeseburgers and bacon on them. Add your favorite burger condiments and toppings and eat up!
Grillmaster Chris Lilly
For safe meat preparation, reference the USDA website.
