The Burger, Part 1: The Ultimate Bacon Cheeseburger

     My wife doesn't eat red meat. So when work took her out of town, it was only natural that I took the opportunity to make a killer burger. For me, that meant reaching for my cast iron skillet. If you know what you're doing, you can make a great grilled or broiled burger. But, if you're not careful, you can end up with a dry, shrunken patty that is dwarfed by its accompanying bun. So I decided to take my grandma's approach and cook this burger on the stove (with a few tips from America's Test Kitchen).
     For me, a burger is like a stir-fry is like an omelet is like a pizza - it's a blank canvas. There are 101 ways to make a great burger, but I like to go with the less is more approach. I go for maximum flavor with minimum mess. For example, trade out lettuce for a spring mix of arugula, spinach, dandelion greens, etc.- there's just more flavor and less mess. Tomatoes are great, but they don't help keep the burger together and are easier to eat on the side. Swap the usual condiments (ketchup, mustard, and mayonnaise) for a more flavorful homemade sauce (see below). Try a few different things, and if it doesn't add a lot of flavor, leave it out. If you notice the above picture, I had onions and mushrooms on mine, but they didn't add much overall. So they won't be on this incarnation of the burger in the future.
     This is a simply burger with no fillers. It's about the greens, the cheese, the bacon, an of course the sauce makes this one spectacular.

The Ultimate Bacon Cheeseburger
1 lb. ground beef (80-85% lean)
kosher salt and fresh cracked pepper, to taste

4 slices of cheese (provolone, swiss, cheddar, white american etc.)
6-8 strips of bacon
spring mix greens
4 hamburger buns

The Sauce (the star of the show)
1/4 c. mayonnaise
2 T. Dijon mustard
2 t. soy sauce
1 t. sugar
1 t. Worcestershire sauce
1 t. dried parsley
1 garlic clove, minced
1/4 t. pepper

Heat the skillet!
     Don't overlook the ability of the cast iron skillet to help you make the perfect burger. Why do I prefer it to grilling or broiling? First, because Grandma's skillet burgers were juicier than Dad's grilled burgers. But I later found out that both grilling and broiling the edges of the burger causing them to constrict. This requires you to create a dimple in the middle of the patty to keep it from shrinking into a less-than-bun-sized meatball-like shape.
     The skillet only heats the burger where it makes contact with the pan - no shrinking edges, no dimple needed. As much as I love my grill, I've abandoned bison meat and the grill for beef and a skillet.
     Also, I'm not a big fan of fillers. Egg and bread crumbs make for soggier patties. And ditch the crazy spice mixes on this one. The flavor is in the sauce. Try it before you go reaching into your spice rack.
     If you have extra-lean beef melt down a pat of butter per patty (this adds in the fat that would normally be found in beef with a higher fat content) and add it along with the salt and pepper to the pound of ground beef. Form 4 patties by hand, but handle the meat as little as possible to preserve moisture. Place the patties in the refrigerator while you make the sauce.
     As far as the sauce goes, mix all the ingredients thoroughly. Yep, that's it.

     Bring your skillet to medium heat (medium-high if not using cast iron). Cook the bacon, and reserve the natural grease it provides. Cook the patties for about 2 minutes on one side or until well browned. Flip them and cook for a minute or two on the second side, again looking for a brown sear. Never press down on the patties! You will only lose juices (flavor).

     Finish the patties off in an oven for about 8 minutes at 300 degrees with the cheese topping them. Meanwhile, toast the buns and spread the sauce over each half. Add the spring mix, and top the burgers with the bacon. Serve with homemade steak fries and enjoy a burger that would cost you $8 or more in a pub!