Michaels Genuine Burger with House Smoked Bacon and Vermont Cheddar

• 1 1/2 pounds beef chuck, freshly ground
• Kosher salt and freshly ground black pepper
• Canola oil
• 8 slices white Vermont Cheddar cheese
• 4 large brioche hamburger buns, split
• Cooked Maple-Cured Bacon (page 230) or thick-cut store-bought bacon
• Butter lettuce leaves, tomato slices, and red onion slices
• Ketchup, Best Mayonnaise (page 246) or store-bought mayo, and Dijon mustard

1. Put the ground beef in the bowl of a standing electric mixer fitted with the paddle attachment.
2. Add 2 tablespoons ice water and mix on low speed for 30 seconds.
3. Gently hand shape the ground beef into 4 balls; 6 ounces each is about right.
4. Dont pack the meat too tightlyyoure not making snowballs here.
5. Too much pressure will make a tough burger.
6. Place a large griddle on two burners over medium-high heat.
7. Season both sides of the burgers generously with salt and pepper and drizzle the tops with a little oil.
8. Put the burgers on the griddle, oil side down, and gently flatten once into big patties with the bottom of a spatula.
9. Grill the burgers for 8 minutes per side for medium, 7 minutes if you like your meat rare.
10. (If you like your burger well done, then I cant help you.)
11. Flip only once and top with the cheese after flipping.
12. Serve the burgers on the buns with the toppings of your choice: bacon, lettuce, tomato and red onion slices, ketchup, mayonnaise, and mustard.

beef chuck, kosher salt, canola oil, white vermont, hamburger buns, bacon, butter, ketchup

Taken from www.epicurious.com/recipes/food/views/michael-s-genuine-burger-with-house-smoked-bacon-and-vermont-cheddar-377764 (may not work)