You might be saying to yourself . . . hamburger recipes already?! But it’s only April! Well, Utah has had some warm temperatures so far this spring (and when I say warm, I mean like 50 degrees) and grilling season has begun! That might be a little extreme, but when the weather takes a warm turn here, we pounce on it! Spring in Utah is a mix of all the seasons; we go from 70 degrees and sunny one day to 32 degrees and a blizzard the next day. It’s insane. Anyway, once the snow is cleared from the grill, it’s time to fire it up! I made these burgers a couple weeks ago and as my husband watched me mix up the meat, he exclaimed: “Bacon IN the burger?! That is pure genius!” They are delicious. 🙂
1 1/2 teaspoons steak seasoning (I used McCormick Montreal seasoning)
1 pound ground beef
4 slices Monterey Jack cheese
4 hamburger buns
1 tomato (sliced)
4 lettuce leaves
1/2 cup sliced dill pickles
1 onion (sliced)
Mix together mayonnaise and barbecue sauce in a small bowl.
In another bowl, combine the crumbled bacon, 2 tablespoons mayonnaise mixture, onion and steak seasoning; add the ground beef and mix well (it worked best when I just used my hands to incorporate all the seasonings). Shape into four patties.
Grill burgers, covered, over medium heat for 5-7 minutes on each side or until done.
Place a slice of cheese on top. Cover and cook 1-2 minutes longer or until cheese is melted.
Spread remaining mayonnaise mixture over buns.
Place cooked hamburger patty on bun and top with a tomato slice, lettuce, pickles, and onion slice.