RECIPES: Recipe Details

Rate This Burger 
No votes yet

My Diet Starts on Monday Burgers

Loosen that belt buckle a notch and enjoy this barbeque burger spluge!


18 slices bacon
1 cup flour
1 teaspoon ground red pepper
4 teaspoons salt, divided
3 shallots, sliced paper-thin
2 pounds ground chuck
2 tablespoons Worcestershire sauce
1 teaspoon freshly ground black pepper
Colavita Extra Virgin Olive Oil for brushing grill rack
6 slices Cheddar cheese
6 slices pepper jack cheese
6 bolo rolls or other rustic buns, split
3 tablespoons good quality BBQ sauce
3 tablespoons mayonnaise
6 green leaf lettuce leafs
6 large beefsteak tomato slices
1 California avocado, sliced


Prepare a medium-hot fire in a charcoal grill with a cover. Heat large cast iron or other fire-proof skillet on grill rack. Cook bacon in skillet until it just begins to crisp; remove bacon from skillet and drain on paper towels. Drain and reserve all but 3 tablespoons liquid from skillet. In a small bowl, stir together flour, ground red pepper and 2 teaspoons salt. Toss shallot rings in flour mixture, knocking off any excess flour. In 3 or 4 batches (adding reserved bacon drippings as necessary), add shallot rings to pan. Using tongs, turn to brown on all sides, approximately 15-25 seconds; drain on paper towels. Remove skillet from heat. In a large bowl, gently combine ground chuck, Worcestershire sauce, black pepper, and remaining salt. Divide mixture into 6 equal portions and form patties in the shape of the rolls with hands. Brush grill rack with olive oil. Place patties on grill, cover, and cook for 4 minutes. Turn patties over and cook an additional 4 minutes, or until done to preference. During the last few minutes of grilling, top patties with Cheddar and pepper jack cheese slices to melt, and place rolls cut side down on outer edges of grill to lightly toast. Slather BBQ sauce on the bottom halves of the rolls and mayonnaise on the top halves. To assemble burgers, layer bottom roll halves with lettuce leafs, tomato slices, patties, bacon, fried shallot straws, avocado slices, and roll tops.


Serves 6