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Ready for the grill

August 13, 2009|By Pittsburgh Post-Gazette

READY-FOR-THE GRILL BURGERS AND SLIDERS



(Tested by the Pittsburgh Post-Gazette)

8 slices cooked bacon, chopped fine
1-1/2 pounds 90 percent lean ground beef
1 cup shredded sharp cheddar cheese
4 teaspoons yellow mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper

Break the beef into small pieces in a bowl, then add the cooked bacon, cheese, mustard, Worcestershire, salt and pepper. Using your hands, lightly knead the mixture until combined. Divide the meat into 4 equal portions (for regular size burgers) or into 12 equal portions (for sliders), then form each into a loose ball and gently flatten into a 1-inch patty. Wrap in plastic wrap or foil and place in airtight plastic resealable bags to freeze.

Sliders can go straight onto the grill; burgers should be defrosted in the fridge for six to eight hours.

After grilling, place burgers on toasted rolls and garnish as desired.

Variations:

Ranch All-in-One Burgers: Omit bacon, cheddar, mustard and Worcestershire. Add 2/3 cup crumbled blue cheese, 2 minced garlic cloves and 4 teaspoons powdered ranch dressing mix (from a packet) to the burger mixture.

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Tex-Mex All-in-One Burgers: Omit bacon, cheddar, mustard and Worcestershire, salt and pepper. Add 1 cup shredded Monterey Jack cheese, 1/4 cup chopped fresh cilantro, 4 teaspoons minced canned chipotle chiles in adobo sauce, and 4 teaspoons taco seasoning (from a packet) to the mixture.

Italian All-in-One Burgers: Omit bacon, cheddar, mustard and Worcestershire. Add 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh basil, 2 minced garlic cloves and 4 teaspoons Dijon mustard to the mix.

Makes 4 burgers or 12 sliders (depending on how small you make them).

- Gretchen McKay

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