How to Make Matty Matheson's Ultimate Burger Recipe

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while maintaining flavor.

burger buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain buns add fiber and nutrients.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

ketchup

🥗Healthier: homemade tomato sauce

💰Cheaper: no alternative

Homemade sauce can be healthier with no added sugars.

Slice up the bacon for the bacon onion jam.

Preheat a large pot on medium heat without adding anything.

Add the sliced bacon to the pot and cook until the fat renders out and the bacon becomes crispy.

Add half a pound of butter to the pot with the bacon.

Add about 4 pounds of diced onions to the pot and stir to coat them in the bacon fat.

Cook the onions down for hours until they are super caramelized.

Form two patties from a greasy ball of ground beef, aiming for about six ounces each, without seasoning them.

Heat a cast-iron pan on medium-high heat until warm but not smoking.

Place the patties in the pan and press them down slightly for contact with the pan.

Cook the patties until crispy, then flip them over.

Add a cup of red wine vinegar to the bacon onion jam and stir.

Butter the potato or brioche buns.

Once the burgers are medium-rare, top each with a good pile of bacon onion jam and slices of Monterey Jack cheese.

Turn off the heat, cover the pan, and add a little water to steam the cheese until melted.

Plate the bottom bun, add a little sauce, then iceberg lettuce, and place the burger on top.

Top the burger with dill pickle mayo and the top bun.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens