Photo by Perry P. Perkins
Perry P. Perkins's Notes:
2 pounds Ground beef Ask a question about this ingredient
1 Vidalia onion, diced Ask a question about this ingredient
2 tablespoons Montreal steak seasoning belnd Ask a question about this ingredient
1 tablespoon fresh garlic, minced Ask a question about this ingredient
1 tablespoon Fine seal salt Ask a question about this ingredient
1 tablespoon Fresh coarse black pepper Ask a question about this ingredient
6 Whole wheat buns Ask a question about this ingredient
1 cup Guacamole Ask a question about this ingredient
6 tablespoons Mayo Ask a question about this ingredient
6 ounces Smoked gouda, sliced Ask a question about this ingredient
9 thick sliced maple bacon, cooked Ask a question about this ingredient
Mix all “patty” ingredients together, form into six equal balls and fridge 4 hours – overnight, covered. Press into rounds slightly larger that the buns and freeze 3-4 hours between maxed paper. Make simple guacamole and keep chilled.
Ask a question about this stepStart coals or gas grill and heat to high, lightly grill buns (cut side only) and remove, then throw a small handful of oak chips on the fire, if you have them. Cook bacon in pan, drain on paper towels and wrap in foil. These can be set on the back of the grill to re-heat just before using.
Ask a question about this stepWhen grill is hot, place frozen patties evenly on surface and close the lid. Check occasionally for flare-up (these are high fat burgers) and perhaps have a spray bottle of water handy to keep the flames down. Cook 3-5 minutes. Meanwhile, prep buns with mayo and guacamole
Ask a question about this stepFlip burgers and place 1 slice of cheese on top of each. Cover and cook 2 minutes. Check to see if cheese has melted, if so, place three half-strips of bacon on each patty and remove from grill.
Ask a question about this stepSpread 1 Tbs of mayo on each bottom bun, and 2 Tbs of guacamole on each top bun. Place bacon cheese-burger patty between them, add sliced onions and lettuce, and serve immediately. (Best if patties are taken directly from grill and placed on waiting buns.)
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Kari is the manager of Whisk, a kitchenware store in Brooklyn.
