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The Labor Day Burger

The Labor Day Burger

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    1 h
The Bachelor Chef

The Bachelor Chef

Enjoy the end of summer with a burger with kick with The Labor Day Burger, my own creation. The bacon grease acts as a 'glue' and will cook out on the grill, leaving the flavor in the beef. Excellent with grilled portobello caps! Note: this is a flammable burger due to the grease. It requires constant attention when grilling due to flare-ups.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1261 kcal
  • 63%
  • Fat:
  • 75.9 g
  • 117%
  • Carbs:
  • 68.1g
  • 22%
  • Protein:
  • 74.4 g
  • 149%
  • Cholesterol:
  • 239 mg
  • 80%
  • Sodium:
  • 1897 mg
  • 76%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. Preheat an outdoor grill for high heat.
  4. 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.
  5. 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.
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Reviews

Wyattdogster
7

Wyattdogster

8/13/2012

Well, the hubby went nuts over this burger...even enjoying the avocado! FYI, there are three of us and I was able to get 3 burgers out of a pound of beef and they were huge! I can't imagine how large the burgers would be for 2, a half pound a piece! Don't skip the freezing step, we had no problems with the burgers falling apart or flaring up. Good recipe, thanks!

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