Bacon Cheeseburger

Ingredients for 4 servings:

• 1 kg beef (Angus beef or similar quality)
• 4 rolls (hamburger buns, size XL)
• 2 onions
• 4 gherkins
• 2 tomatoes
• 1 iceberg lettuce
• 8 slices of cheddar cheese
• 8 slices of bacon
• Salt
• pepper, black
• Mustard (US style, alternatively medium hot)
• ketchup
• mayonnaise

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

The real burger

Mince the beef as needed (or put it through a meat grinder), knead it with a little black pepper, and form four patties. The patties should be only slightly larger than the bun and weigh about half a pound. Cut the gherkins, onions, and tomatoes into thin slices or rings and arrange them on a plate with iceberg lettuce leaves. Grill the patties on both sides on a charcoal grill (or in a pan if necessary). The cooking time depends on the heat of the grill and your personal taste (rare, medium, or well done). After turning, place a slice of cheddar cheese on each patty. Meanwhile, brown the halved hamburger buns in a toaster or on the grill, and fry the bacon in a pan until crispy. Remove the burgers from the grill and place them in the bun along with the bacon strips and the remaining cheese. Serve immediately. Place salt, pepper, mustard, ketchup, and mayonnaise on the table so everyone can customize their own burger. Note: Calorie-conscious people should leave out the bacon, mayonnaise, and possibly the cheese. Contrary to popular belief, this hamburger is anything but a calorie bomb. The key to all hamburgers is choosing the right meat. Ground pork and half-and-half are just as unsuitable as low-quality ground beef. This would only result in a significant loss of mass during cooking, making the meat tough and dry. I recommend using Angus beef, which isn’t exactly cheap. Breadcrumbs or similar ingredients have no place in burgers, but are necessary with low-quality meat to prevent it from falling apart during cooking. Adding Worcestershire sauce or Tabasco is perfectly acceptable, but I recommend using Tabasco only when adding the toppings.