Meat Lover Recipe

Mix the meat

In a large bowl combine ground beef, ground pork and ground veal. Add kosher salt, black pepper, garlic powder, onion powder and Worcestershire sauce. Gently fold mixture with your hands or a spatula until ingredients are evenly distributed; do not overwork the meat (mix just until combined).

Portion and form patties

Divide the mixture into 4 equal portions (about 14–16 oz total makes four 4–5 oz patties). Lightly form each portion into a ball, then flatten into a patty about 3/4-inch thick and slightly wider than your bun. Make a shallow dimple in the center of each patty with your thumb to prevent doming during cooking.

Rest patties

Place formed patties on a tray, cover loosely with plastic wrap, and refrigerate for 15–30 minutes to firm up. This helps them hold together when cooking.

Cook the bacon: In a large skillet over medium heat, lay out the bacon strips. Cook 8–10 minutes, turning occasionally, until crisped to your preference. Transfer to paper towels to drain. Keep skillet for sausage (no need to wipe clean).

Cook the sausage: If using sausage links, slice in half lengthwise and brown in the same skillet over medium-high heat 4–6 minutes per side until cooked through and nicely caramelized. If using crumbled Italian sausage, remove casings and cook until browned and cooked through about 6–8 minutes. Transfer to a plate and keep warm.

Warm the pastrami and pepperoni: Briefly warm deli pastrami in the skillet for 30–45 seconds per side to render a little fat and heat through. Lay pepperoni in a single layer and warm 20–30 seconds until edges curl slightly. Set aside with other meats.

Preheat skillet or griddle: Heat a heavy cast-iron skillet or flat-top griddle over medium-high heat until hot. Add 1 tablespoon olive oil and swirl to coat.

Sear the patties: Place patties in the hot skillet leaving space between them. Cook without moving 3–4 minutes until a deep brown crust forms on the first side. Flip and cook 2–3 minutes on the other side for medium (adjust time for desired doneness).

Add cheese and finish: Reduce heat to medium-low. On the second side, place one slice of cheddar and one slice of provolone on each patty. Cover the skillet with a lid or tent with foil and cook 1–2 minutes more until cheese is melted and internal temperature reaches 160°F (71°C) for well-done or 145–150°F (63–66°C) if you prefer medium-rare to medium (adjust safety based on meat blend).

Toast the buns: While patties finish, spread softened butter on cut sides of the buns. Toast cut-side down in a separate skillet or on the griddle over medium heat 1–2 minutes until golden brown.

Build the burger: On the bottom bun spread 1 tsp mayo and 1/2 tsp mustard. Place a handful of shredded lettuce, then the cheeseburger patty. Top the patty with two slices of bacon (cut in half if necessary), a portion of warmed sausage, several slices of pepperoni, and warmed pastrami. Add tomato slice, red onion, and 2 pickle slices. Drizzle 1/2 tablespoon BBQ sauce over the meats (optional). Spread remaining mayo on the top bun and place on burger.

Serve: Press gently to compact, insert a long skewer if stacking tall, and serve immediately with fries or a side salad. Provide extra napkins—the MEAT LOVER is hearty and juicy.

Make-ahead and storage: Cooked patties and prepared meats can be chilled for up to 3 days or frozen up to 3 months. Reheat gently in a skillet or oven to avoid drying. Always reheat to 165°F (74°C) before serving from chilled/frozen state.

Portion adjustments: This recipe makes 4 large meat-lover burgers. Scale ingredients proportionally for more or fewer servings. If using only beef, reduce salt slightly and monitor fat content while cooking.