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To celebrate National Burger Month, we’re sharing burger recipes from some of our favorite Texas friends! This recipe comes from the blog, Simply Being Mommy.

Yield: 6

2 lbs ground sirloin (90/10)
1 egg
2 teaspoon garlic, minced
1 tablespoon worcestershire sauce
1 tablespoon sun-dried tomato paste
1 teaspoon white pepper
½ teaspoon onion powder
½ kosher salt
12 slices Tillamook Cheddar Cheese
12 slices bacon, cooked and cut in half
6 pretzel buns

Preheat grill to high heat. In a large bowl, combine first seven ingredients. Make sure not to overwork the meat. Divide meat mixture into six even portions. Make hamburger patties, making sure not flatten too much or pack too tightly. A loosely packed patty makes for a juicier burger.

Depending on how you like your burger will depend on how long you cook it. Grill for about 5-6 minutes, or until you notice the juices on top of the patty. Once you see the juices, flip and cook for an additional 4-5 minutes. Only flip your patty once. If you flip more than once, you will disrupt the juices and that makes for a dry burger.

If your bacon is not already cooked, you can cook it while your patties are cooking on the grill. I like to cook my bacon in the oven so that I don’t have to watch it. To cook bacon in the oven, line a pan with foil. Line the bacon on the pan and put into the oven. Turn the oven on to 400 degrees and set your timer for 17 minutes. Viola! Make sure the bacon goes into a cold oven, not hot.

I used pretzel buns, but you could use whatever bun you want. To assemble my burgers, I put a piece of cheese on the bottom of the pretzel bun, topped it with the patty, put another slice of cheese, added four pieces of bacon (2 whole slices) and then topped it off with the top of the pretzel bun.

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