From the Executive Kitchen at Stello Foods, Inc.
2 pounds freshly ground chuck, (at least 80% lean - 80/20)
1 tablespoon onion powder
1 teaspoon salt & pepper to taste
6 thick slices pimento cheese or cheddar cheese
12 slices thick-cut bacon, cooked and drained
6 large Hamburger buns, preferably homemade
1 bottle Rosie's Ketchup (Jalapeño, Bacon, Habanero, or Chipotle)
In a large bowl, mix ground beef, onion powder, salt and pepper until just combined. Do not over mix, or your patties will be tough.
Divide into six portions and form patties, without pressing too hard. They should be uniform in thickness. Smooth out any cracks using your fingers, or use our handy trick for shaping perfect burger patties. Make these right before you grill them, so they stay at room temperature.
Preheat your grill, grill pan or cast-iron skillet to high heat and add burger patties. If using a grill, cover with the lid.
Cook until the crust that forms on the bottom of the burger releases it from the pan or grate — about 2 minutes. Gently test, but don't flip it until it gets to this point.
When burgers lift up easily, flip, add a slice of cheese to each, close lid if using a grill, and cook on the other side for another 2-3 minutes for medium to medium rare.
Remove burgers and transfer to a plate. Allow to rest for several minutes, then transfer to buns, top with bacon and top with our one of our Rosie’s Ketchups to add the extra kick of flavor to your thick and juicy burgers.