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The Perfect Burger
Get the best of every world with bacon cheeseburgers made from an irresistible fusion of beef brisket, short rib and oxtail.
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Ingredients
Burger
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1 lb. beef brisket point ground
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0.5 lb. boneless beef short ribs ground
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0.5 lb. boneless ox tail ground
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9 slices bacon thick cut
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6 slices sharp Cheddar cheese
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2 tbsp. butter softened
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6 burger buns
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1 pinch salt
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1 pinch black pepper
Burger Baste
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1 tsp. garlic powder
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1 tsp. ground ginger
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1 tsp. onion powder
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1 tsp. paprika
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1 tsp. sugar
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0.75 cup soy sauce
Bacon Rub
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1.5 tsp. chili powder
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0.125 tsp. cayenne pepper
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0.125 tsp. cumin
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0.125 tsp. salt
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2 tbsp. sugar
1 Food 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.
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.
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!
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.
Grillmaster Chris Lilly
For safe meat preparation, reference the USDA website.
Light your fire with Kingsford® products.
Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.
