I’ve been perfecting my diner style hamburgers (aka quarterpounders) thanks to the tips from Amazingribs.com. But there’s a guy at work I talk to about grilling, BBQ, and smoking. He was telling me about his bacon cheeseburgers. I thought about how I tend not to like bacon cheeseburgers in restaurants. Usually either the bacon or the cheese is substandard and I end up just preferring a hamburger. But then I thought about one key thing – when I make the burgers I decide all the ingredients.
My wife likes Kraft singles for her cheese, but I prefer melting some grated cheddar cheese. If I was going to be making dinner, I didn’t want to make more work for myself or the wife by cooking the bacon indoors. So I put those on the cast iron skillet first:
I use good quality bacon and I can cook it to my desired crunchiness level. It’s bummer I can only fit 2 burger patties at a time if I’m making diner burgers.
Then toast the bread and add the condiments:
One thing Meathead suggested that has made eating hamburgers easier for me to eat is to have the condiments on bottom with the thumbs and all the rest up with your eight fingers. It makes it a lot less slippery to keep everything in. It also allows the meat juice to mix with the condiments.