Daddio’s Blue Ribbon Burger

Note: I used a custom blend of beef, but if you don’t want to deal with custom blend, or you don’t have access to great beef, just use a good quality 80/20 ground beef.

Start your grill and prepare for direct cooking at high heat (450-500ºF). Put a cast iron griddle on the grates to preheat.

Divide the beef into four evenly sized balls (8 ounces each) and gently form them into 4-inch diameter patties of even thickness. Use your index finger to put an indentation in the center of each patty. This helps them stay flat while cooking. Season each side of each burger with 1/4 teaspoon of the steak seasoning then put the patties on a platter and set aside.

Thoroughly mix the ketchup and Gochujang sauce in a small bowl and set aside.

When the grill and griddle are preheated, put the burgers on the griddle and cook for four minutes. While the burgers are cooking, spray both sides of each onion slice with cooking spray and grill them on a vacant spot on the grill. Remove the onion slices to a plate once they’ve softened a little and have some grill marks.

After four minutes flip the burgers and cook them another four minutes, or until they reach an internal temperature of 145ºF. Add a slice of cheese to each burger during the last minute of cooking. When they are done remove them to a clean platter and set aside.

Caution: If you’re using standard pre-packaged ground beef, you must cook it to an internal temperature of 165ºF.

Toast the buns over direct heat until golden.

Smear half a tablespoon of the ketchup mixture on the cut side of each bun half. Add a burger to the bottom half of each bun and top each with a quarter of the chopped bacon, a slice of onion, two slices of tomato and a leaf of lettuce. Add the top bun.

Serve and enjoy!