Big Ultimate Grilled Combo Recipe

Form and season beef patty

Divide the 0.5 lb ground beef into one large patty about 3/4-inch thick. Handle the meat gently and form a slightly wider-than-bun disk with a small dimple pressed in the center to prevent over-doming during cooking. Season both sides evenly with 3/4 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Marinate chicken

Pat the 8 oz chicken breast dry. In a small bowl combine 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Brush or rub the mixture evenly over the chicken and let rest 10–15 minutes at room temperature while you preheat the grill or griddle.

Prepare bacon and sausage

Keep the 3 strips of thick-cut bacon ready for frying or grilling. If the smoked sausage is whole, slice it into 1/2-inch diagonal rounds for quicker grilling, or leave as a 4 oz link if you prefer to nestle it on the bun whole.

Cook bacon

Heat a large skillet or griddle over medium heat. Add the bacon strips and cook 3–5 minutes per side until crisp-to-chewy depending on preference. Transfer to paper towels to drain. Reserve 1 tsp bacon fat in the pan for extra flavor if desired.

Grill or pan-sear chicken

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Cook the seasoned chicken breast 4–6 minutes per side (thinner pieces will be faster) until internal temperature reaches 165°F (74°C). Let rest 3–4 minutes, then slice thinly or leave whole to stack on the burger.

Cook sausage

Place sausage rounds or whole link on the grill or in the skillet. Cook 3–4 minutes per side until nicely browned and heated through. If using a link, rotate to brown evenly. Remove and keep warm.

Cook beef patty and melt cheese

Increase heat to medium-high. Add 1 tbs neutral oil to the griddle if dry. Place the formed beef patty on the hot surface. For medium doneness cook 3–4 minutes per side. In the last 60–90 seconds of cooking, lay 2 slices of cheddar and 1 slice of American cheese over the patty (or arrange cheese so it covers both the patty and a portion of the sausage if you prefer a melded combo). Cover briefly with a lid or a large bowl to help the cheese melt.

While the patty is resting (2–3 minutes after cooking), spread 1 tsp softened butter on the cut faces of the bun. Place buns cut-side down on the griddle or skillet for 30–60 seconds until golden and slightly crisp. Remove.

If not already prepared, slice tomato, thinly slice red onion, shred lettuce, and portion pickles into 1/4 cup.

Spread 2 tbs burger sauce on the bottom bun. Add 1 tsp mustard and 1 tsp ketchup on top of the sauce or mix into the sauce if you prefer.

Layer the assembled components: on the sauced bottom bun place shredded lettuce, the cheese-topped beef patty, grilled sausage pieces (or whole link), slices of grilled chicken breast (or sliced cold-rested chicken), then bacon strips (3 slices). Top with sliced tomato, red onion, and dill pickles.

Place the top bun over the stack, press gently to compact, and insert a long skewer if needed to hold the large sandwich together. Let sit 1 minute to allow flavors to settle, then serve immediately.

Serve the Big Ultimate Grilled Combo with fries, onion rings, or a pickled slaw. Offer extra ketchup and mustard on the side. Cut across once with a sharp knife if sharing.