Ingredients of The Labor Day Burger
6 slices bacon
1 tablespoon bacon drippings
1 pound ground beef
1 cup dry bread crumbs
1 tablespoon red pepper flakes
1 pinch freshly ground black pepper
1/2 cup shredded Colby-Jack cheese, or more to taste cooking spray
2 slices Colby-Jack cheese (optional)
2 thin tomato slices
2 slices avocado
2 hamburger buns, split
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned but not totally crisp, about 8 minutes.
- Drain on paper towels. Retain 1 tablespoon bacon drippings.
- Mix ground beef, bread crumbs, red pepper flakes, black pepper, and retained bacon drippings in a bowl until thoroughly combined; divide meat mixture into 4 equal portions. Form each portion into a large patty, making them as thin as possible.
- Sprinkle shredded Colby-Jack cheese onto 2 of the patties, leaving an edge about 3/4 inch wide uncovered.
- Place second patty onto the cheese and press the edges of the patties together to create 2 cheese-stuffed burgers.
- Place stuffed patties into freezer to chill slightly, about 10 minutes.
- Preheat an outdoor grill for high heat.
- Spray the grill grate with cooking spray and place burgers onto grill; turn heat to low, place lid over grill, and cook until outsides of burgers are lightly charred and cheese has melted, about 10 minutes per side.
- Maintain grill temperature at about 300 degrees F (150 degrees C). Use a spray bottle of water to control flames; flames should just lightly contact the bottoms of the burgers to create a slight char.
- After the first flip, place 3 partially-cooked bacon slices onto each burger.
- About 2 minutes before burgers are done, place a Colby-Jack cheese slice onto each burger; top with tomato and avocado slices and transfer burgers to plate to rest for 1 or 2 minutes. Serve burgers on hamburger buns.
Nutrition Facts of The Labor Day Burger
Per Serving: 1261 calories; 75.9 g fat; 68.1 g carbohydrates; 74.4 g protein; 239 mg cholesterol; 1897 mg sodium. Full nutrition