- 4
- 40 mins
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Ingredients
- PULSE:
- 2 lb. beef chuck roast, trimmed and cubed
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- GRILL:
- 4 slices red onion, brushed with vegetable oil (1/2-inch thick)
- 4 slices sharp Cheddar
- 4 onion hamburger buns
- 8 strips thick-sliced bacon, cooked
- Purchased barbecue sauce
- (such as Sweet Baby Ray’s)
Preparation
Step 1
Preheat grill to medium-high.
Pulse beef in two batches in a food processor until coarsely ground;
mix in salt and pepper. Divide beef into four 5–6-oz. portions. Use a fork to shape beef into 4-inch-diameter patties; coat both sides with nonstick spray.
Grill patties, covered, 3 minutes. Flip patties and grill until an instant read thermometer inserted into centers registers 155°, 3–5 minutes more. Top patties with Cheddar and grill until it melts, 1–2 minutes; transfer to a plate, tent with foil, and let rest 3–4 minutes.
Grill onions, covered, until lightly charred, 3 minutes per side. Grill
buns, uncovered, until toasted, about 1 minute.
Serve burgers on buns with bacon, barbecue sauce, and onions.