Thanks to our friend Kita of Girl Carnivore, May has been declared Burger Month. WOWZA, thirty-one days of amazingly creative burgers. That is right thirty-one days of meat-filled buns with melty cheese and other unusual toppings. There have been some insanely creative burgers this year, and to be honest we cannot pick just one as a favorite. We are really loving all of them. We are kicking off grilling season at Chez Us with this All Beef Cheddar Bacon Burger with Roasted Garlic Ranch. It is insanely delicious too!!
Let’s talk burgers. To be completely frank we are purists when it comes to burgers. We tend to not put a lot of stuff on our burgers, kind of minimalists. We have this theory, if you are using high-quality meat, you only need minimal seasonings. Same with the cheese and the bread; great ingredients, equals killer burgers. When we are scouting out a good burger, those are the three things we look at first.
This burger broke the rules a bit. Inspired by a strong desire for some good ranch dressing as well as smokey bacon, it has some of this and that. Not to mention a lot of roasted garlic, but not too much, just enough to add some umami to the mix. When I make homemade ranch dressing I usually add fresh garlic but it can tend to be a bit pungent. This time, because I have been on a roasted garlic kick, I roasted some up and added some of the cloves to the dressing, and then I mashed the rest with salt and pepper and mixed into some grass-fed beef. You may be thinking, that is a lot of garlic, but when roasted the flavor is more subtle.
All that is left to make this burger great is some time at the grill, a good fluffy bun and simple toppings such as cheddar cheese, iceberg lettuce (yes, it is the best on a burger or as a wedge) and a tomato slice or two. Get ready for a party in your mouth with the first bite!
1 large head of garlic
1/8 cup olive oil
2/3 cup mayo
1/3 cup buttermilk
1 tablespoon whole milk greek yogurt
2 tablespoons parsley, minced
1 tablespoon dill, minced
1/2 teaspoon red vinegar
1/4 small shallot
2 – 3 cloves of the roasted garlic – save the rest for the burger
1 lb grass-fed ground beef
1/2 teaspoon salt
1 teaspoon black pepper
6 – 9 slices of bacon – depends on how many burgers you will make (3 strips per burger)
2 – 3 slices of cheddar cheese
2 – 3 hamburger buns
iceberg lettuce, thinly sliced
1 tomato, sliced thin
Start the garlic and dressing early in the day!
Preheat oven to 325.
Slice the top off the garlic and place it on a large piece of foil.
Drizzle with the olive oil, then fold the foil into a pouch.
Place on a baking sheet and slide into the oven. Roast for 45 – 60 minutes until caramelized. Remove from the oven and set aside.
Make the dressing – better when it sets for a few hours.
Place the mayo, buttermilk, yogurt, parsley, dill, and red vinegar into a food processor. Blend until smooth – only about 1 minute. Add the shallot and garlic, whirl for a couple of seconds, to just chop and mix the ingredients together. Season to taste with some salt and pepper. Pour the dressing into a jar, cover with a lid and place in the refrigerator until ready to serve.
Cook the bacon until crispy. Place on a paper towel and set aside once cooked.
Mix the ground beef with the salt, pepper and remaining cloves of roasted garlic; then let sit at room temperature for 30 minutes.
Preheat the BBQ grill to 425.
Shape the burger into patties; either 2 or 3 burgers depending on how large you like the burger patty.
Place on the grill. You will know it is time to flip when the meat lets go of the grill.
Flip the burger, and continue cooking until you reach 150 (the recommended USDA for ground beef is 155, the burger will continue cooking). Place the cheese on the burger and cook until melted – this will bring the burger to 155.
Remove from the grill. Slather some of the ranch dressing on the bottom of the bun, place the burger on top, then top with lettuce, and tomato, and add more dressing. Place the top of the bun on top.
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