Love your burgers thick and juicy? We do, too. In this recipe, organic and grass-fed beef is seasoned with garlic and thyme for a succulent patty that won’t disappoint, and each burger is topped with cheddar, bacon and kale. It might get a little messy, but this meal is worth it.
1 lb. organic grass-fed beef
1 shallot, minced
3 cloves garlic, minced
3 slices cheddar cheese
2 cups chopped kale
2 cups uncooked bacon
1/4 cup panko bread crumbs
1 tsp. Dijon mustard
1/2 Tbsp. Worcestershire sauce
3 hamburger buns
Salt, to taste
Pepper, to taste
- In medium pan, cook bacon until it starts to brown. Remove bacon and place on paper towel to drain.
- Using a little bacon grease, sauté shallot, garlic and thyme for 2 minutes; remove from pan. Reserve 1/3 of mixture for later.
- In large mixing bowl, combine sautéed mixture, beef, Worcestershire sauce, mustard, bread crumbs, salt and pepper. Form into patties and set aside.
- In frying pan, heat oil over medium heat. Cook patties for 3 minutes, flip and cook for another 2 minutes before adding cheese. Once cheese is melted, remove patties from pan and allow to rest.
- In same pan, add cooked bacon, sautéed shallots and kale. Cook until kale has wilted, approximately 2 minutes. Assemble burgers before serving.