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Greedy Beef Burger Recipe

Name: Cheese On Top Furn el Chebbaks GREEDY BEEF BURGER Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs Worcestershire sauce; 1 tsp neutral oil (vegetable or canola); 4 slices cheddar cheese slices; 8 slices beef bacon strips; 1 medium yellow onion; 0.5 cup all-purpose flour; 2 tbs cornstarch; 0.5 cup cold sparkling water; 1 each large eggs; 0.75 cup fine dry breadcrumbs; 1 cup vegetable oil (for frying); 4 each burger buns (brioche or sesame); 2 tbs butter (room temperature); 4 leaves leaf lettuce; 8 slices pickles (sliced); 0.5 cup mayonnaise; 3 tbs bbq sauce (your favorite); 0.5 tsp smoked paprika; 1 tsp apple cider vinegar; 0.5 tsp hot sauce (optional); 0.25 tsp salt; 0.25 tsp black pepper

Inspired by Cheese On Top Furn el Chebbak

Time1h

Serves4

Grilled premium beef patty, cheddar cheese, onion rings, beef bacon, and bbq mayo sauce

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Ingredients

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Burger Patties & Seasoning

1 lb ground beef (80/20)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tbs Original Worcestershire Sauce

1 tsp neutral oil (vegetable or canola)

Toppings & Build

4 slices cheddar cheese slices

8 slices beef bacon strips

1 medium yellow onion

1/2 cup 00 bread flour

2 tbs Cornstarch

1/2 cup cold sparkling water

1 each Large eggs

3/4 cup fine dry breadcrumbs

1 cup vegetable oil (for frying)

4 each burger buns (brioche or sesame)

2 tbs butter (room temperature)

4 leaves leaf lettuce

8 slices pickles (sliced)

BBQ Mayo Sauce

1/2 cup Mayonnaise

3 tbs bbq sauce (your favorite)

1/2 tsp Smoked paprika

1 tsp Apple cider vinegar

1/2 tsp hot sauce (optional)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Burger Patties & Seasoning

Form Patties

Place ground beef in a bowl. Add kosher salt, black pepper and Worcestershire sauce. Gently mix using your hands or a spoon until just combined — do not overwork. Divide into 4 equal portions (about 4 oz each). Form into patties roughly 3/4" (2 cm) thick with a slight dimple in the center to prevent bulging while cooking.

Brush a grill grate or skillet lightly with neutral oil and preheat to medium-high (about 425°F/220°C for a grill or heavy skillet).

Grill or sear patties for 3–4 minutes per side for medium doneness (internal temp ~140–145°F/60–63°C). During the last 60–90 seconds of cooking, place a slice of cheddar on each patty and close the lid (or cover the pan) to melt the cheese. Remove patties and let rest 3 minutes.

Beef Bacon

Heat a nonstick skillet over medium heat. Add beef bacon strips in a single layer and cook 3–4 minutes per side, or until crisped to your liking. Transfer to a paper towel-lined plate to drain.

Onion Rings

Slice the yellow onion into 1/2" (1.2 cm) rings and separate into individual rings.

Set up three stations: (1) flour combined with 1/4 tsp salt in a shallow bowl, (2) whisked egg with cold sparkling water to make a loose batter, (3) breadcrumbs in a third shallow bowl. Dust each ring in flour, dip into the batter, then coat with breadcrumbs, pressing gently so crumbs adhere.

In a medium saucepan or deep skillet, pour vegetable oil to a depth of about 1" and heat to 350°F (175°C). Fry onion rings in batches 2–3 minutes until golden and crisp. Drain on paper towels and season lightly with salt while hot.

BBQ Mayo Sauce

In a small bowl combine mayonnaise, bbq sauce, smoked paprika, apple cider vinegar, hot sauce (if using), salt and pepper. Whisk until smooth and taste-adjust seasoning. Refrigerate until ready to use.

Buns & Assembly

Split burger buns and lightly toast the cut sides in a skillet with 1/2 tablespoon butter until golden (about 1 minute) or toast on the grill. Spread remaining butter on the outside if you like a richer crust.

To assemble: spread ~1 tablespoon BBQ mayo on the bottom bun. Layer with lettuce leaf and 1–2 pickle slices. Place the cheddar-topped beef patty on top. Add two strips of beef bacon across the patty. Top with 2–3 onion rings (stacked) and another light smear (about 1 tablespoon) of BBQ mayo on the top bun. Close the burger and secure with a skewer if needed.

Serve immediately with extra onion rings and remaining BBQ mayo on the side.