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Kitchen Sink Burger

Every one seems to want something different on / or in their burgers when we have a party. To simplify things I thought I'd just put it all inside. This has become one of my most requested summer meals.


6 Strips Bacon, minced
1 Medium Onion, minced
1 Poblano Pepper, minced
2 1/2 Pounds Ground Chuck, 80% Lean
2 4" Long Dill Pickles, minced
1/4 Pound Smoked Cheddar Cheese, grated
2 Tablespoons Worcestershire Sauce
1/2 Teaspoon Ancho Chile Powder
1/2 Teaspoon Chipotle Chile Powder
1 Teaspoon Each Salt and Pepper
2 Large Eggs, lightly beaten
Vegetable Oil
Kosher Salt
1/2 Stick Butter, melted
1 Cup Garlic, grated
6 French Hamburger Rolls


1. Mince the bacon and fry until 3/4 crisp. (I like to mince the bacon prior to cooking (to get evenly sized pieces). 2. Add the onion and the pepper and fry until they just start to get soft. Let this mixture cool in the refrigerator for at least 1/2 hour before going to step #3 3. Place the meat in a stainless or ceramic bowl large enough to hold all of the ingredients. Add the bacon, onion, pepper, mixture. 4. Mince the pickles by first slicing lengthwise into real thin strips, slice each of these strips into thin (matchstick sized) strips, then chop into small pieces across their length. Add to the bowl. 5. Add the grated (large holed grater) Smoked Cheddar Cheese, Ancho Chile Powder, Chipotle Chile Powder, Salt and Pepper, and the 2 lightly beaten eggs. (I REALLY dislike using eggs in hamburger, but the number of ingredients requires something to bind them together). Mix well, I use my hands. 6. Divide into 6 portions, making good sized burgers, and shape into 5/8" - 3/4" thick patties setting on a cookie tray as they're formed. Lightly coat with Vegetable Oil, Dust with a little Cap’n Ron’s Blacken (recipe follows), and a little Kosher Salt. Cover the pan with plastic wrap and store in the refrigerator at least 1/2 hour to let the flavors blend. 7. Melt the butter, add the grated garlic and let sit until you are ready for the rolls. 8. Preheat a grill to medium/high heat, oil the grill, and cook the burgers 4 - 5 minutes each side. While the burgers are resting, lightly grill the buns (both top and bottom), then brush on a little of the melted butter mixture. To Serve: Place 1 hamburger on each bun and top with 1 heaping tablespoon of the salsa.


I use the "French Hamburger Buns"  because they are a little chewy, and they are quite moist. You can substitute a moist Potato Hamburger bun.
Cap'n Ron's Blacken 1 Part Hot Paprika, or Sweet 1 Part Onion Powder 1 Part Garlic Powder 1 Part Cayenne Pepper, to taste 1 Part Black Pepper 1 Part Oregano 1 Part Basil 1/2 Part Celery Seed 1 Part Chipotle Pepper Seasoning 1 Part Dried Mustard, Coleman's 1 Part Ancho Chile Powder 1 Part Mesquite Seasoning I use "parts for quantities because it's easier to for most people to change quantities. If you want a little, you can use 1 teaspoon = 1 part. If you're like me and want to make a large supply of this you'ld use 1/4 cup = 1 part. Place all of the ingredients in a food processor with a sharp blade, grind the entire mixture into a consistant size while mixing it up. I usually store in a used large spice container (so I can sprinkle as needed) or a mason jar. I've found that all of the commercially available blackens that I have tried have too much salt in them for my taste. I made this up years ago so that I would be able to control the amount of salt in my finished dish. Pineapple / Peach Salsa 1/3 Whole Fresh Pineapple, minced 3 Medium Peaches, minced 1/4 Large Red Onion 2 Medium Jalapeno Chile Peppers, seeded and minced, Optional 1/3 Medium Red Bell Pepper, minced 1/3 Medium Green Bell Pepper, minced 1 Medium Lime, Zest and Juice 2 Tablespoons Vegetable Oil 1/2 Teaspoon Ancho Chile Powder, to taste