Enjoy the end of summer with a burger with kick with The Labor Day Burger, my own creation. The bacon grease acts as a 'glue' and will cook out on the grill, leaving the flavor in the beef. Excellent with grilled portobello caps! Note: this is a flammable burger due to the grease. It requires constant attention when grilling due to flare-ups.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned but not totally crisp, about 8 minutes. Drain on paper towels. Retain 1 tablespoon bacon drippings.

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  • Mix ground beef, bread crumbs, red pepper flakes, black pepper, and retained bacon drippings in a bowl until thoroughly combined; divide meat mixture into 4 equal portions. Form each portion into a large patty, making them as thin as possible. Sprinkle shredded Colby-Jack cheese onto 2 of the patties, leaving an edge about 3/4 inch wide uncovered. Place second patty onto the cheese and press the edges of the patties together to create 2 cheese-stuffed burgers. Place stuffed patties into freezer to chill slightly, about 10 minutes.

  • Preheat an outdoor grill for high heat.

  • Spray the grill grate with cooking spray and place burgers onto grill; turn heat to low, place lid over grill, and cook until outsides of burgers are lightly charred and cheese has melted, about 10 minutes per side. Maintain grill temperature at about 300 degrees F (150 degrees C). Use a spray bottle of water to control flames; flames should just lightly contact the bottoms of the burgers to create a slight char. After the first flip, place 3 partially-cooked bacon slices onto each burger.

  • About 2 minutes before burgers are done, place a Colby-Jack cheese slice onto each burger; top with tomato and avocado slices and transfer burgers to plate to rest for 1 or 2 minutes. Serve burgers on hamburger buns.

Nutrition Facts

1261 calories; 75.9 g total fat; 239 mg cholesterol; 1897 mg sodium. 68.1 g carbohydrates; 74.4 g protein; Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/13/2012
Well the hubby went nuts over this burger...even enjoying the avocado! FYI there are three of us and I was able to get 3 burgers out of a pound of beef and they were huge! I can't imagine how large the burgers would be for 2 a half pound a piece! Don't skip the freezing step we had no problems with the burgers falling apart or flaring up. Good recipe thanks! Read More
(22)
22 Ratings
  • 5 star values: 14
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
08/13/2012
Well the hubby went nuts over this burger...even enjoying the avocado! FYI there are three of us and I was able to get 3 burgers out of a pound of beef and they were huge! I can't imagine how large the burgers would be for 2 a half pound a piece! Don't skip the freezing step we had no problems with the burgers falling apart or flaring up. Good recipe thanks! Read More
(22)
Rating: 5 stars
08/13/2012
Well the hubby went nuts over this burger...even enjoying the avocado! FYI there are three of us and I was able to get 3 burgers out of a pound of beef and they were huge! I can't imagine how large the burgers would be for 2 a half pound a piece! Don't skip the freezing step we had no problems with the burgers falling apart or flaring up. Good recipe thanks! Read More
(22)
Rating: 5 stars
09/13/2016
The burger is delishious. Read More
(16)
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Rating: 5 stars
09/07/2015
This is one hell of a burger! Flavors are wonderful. It's a rare treat because of the size and richness but perfect for our Labor Day bbq. I made 8 burgers and it was a bit challenging putting the patties together. Still..think of this as a once or twice a year meal and it's well worth it! Served with potato salad and corn on the cob....perfect end-of-summer meal! Read More
(9)
Rating: 4 stars
09/02/2016
I love the kick this recipe adds. I personally don't like 'filler' in my burgers so I left out the bread crumbs and added an egg to help hold the patties together. I cut the bacon grease in half since I didn't have the breadcrumbs to soak up the extra liquid. Read More
(3)
Rating: 5 stars
08/31/2017
Super burger! Everyone loved them. Read More
(2)
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Rating: 4 stars
09/13/2016
I made these according to the directions and they were very tasty perfect for a special grill out meal! I will say that the burger shapes were a bit deformed bc I think my patties were too thick and edges not joined enough so be sure to make your patties THIN and crimp the edges well! Otherwise these will be delicious alien-looking burgers. Thanks for posting will try again! Read More
(1)
Rating: 5 stars
09/02/2016
Tasty burger! Read More
(1)
Rating: 5 stars
09/06/2016
OH my goodness. WE have had a lot of five star burgers in restaurants where we have paid a lot of dollars for the claim of "best burger" WOW. This is at least one of the best burgers we have ever eaten. I am so happy to say Yeah I made that my self.. WOW. WOW. WOW. Leave your calorie counter in the drawer.. MAKE THIS BURGER! Read More
(1)
Rating: 5 stars
07/26/2017
My husband doesn't eat red pepper flakes so I left them out. Since I was using ground round and bacon that was precooked I just crunched some of the bacon (which I finished cooking but didn't have enough bacon fat per the recipe) into the beef with the ground pepper and breadcrumbs before forming the burgers being careful not to let any of the bacon bust out from the beef lest it burn. The freezer part is really important--the burgers held together very well on the grill. They were really delicious. I will definitely be making this recipe again--thanks! Read More
(1)