Myron Mixons Prize-Winning Whistler Burger

• 1 pound ground beef, the best and freshest you can afford
• 1 1-ounce packet dry ranch dressing mix
• 3 tablespoons Beef Rub (page 20)
• 2 tablespoons unsalted butter
• 2 slices sharp cheddar cheese
• 2 slices smoked Canadian bacon
• Two white hamburger buns
• Mayonnaise
• Iceberg lettuce
• Ripe tomato slices

1. Preheat a smoker or oven to 300 F.
2. In a medium nonreactive bowl, combine the ground beef with the ranch dressing mix and the beef rub.
3. Mix gently with your hands until the spices are just integrated with the beefbe careful not to overwork the meat.
4. Form into 2 patties (or more if you want smaller burgers).
5. Place the burgers in a shallow aluminum pan and place the pan in the smoker or in the oven.
6. Cook for 15 minutes for medium-rare and up to 30 minutes for medium-well.
7. Remove the burgers from the smoker or oven and allow them to rest, uncovered, while you melt the butter in a medium skillet over medium heat.
8. When the butter is hot but not smoking, slide the burgers carefully into the skillet, using a spatula.
9. Cook the burgers for about 3 minutes on each side, just until theyre seared and a nice crust has formedbe careful not to overcook them.
10. Top them with the slices of cheddar cheese.
11. Slide the burgers onto a platter and let them rest, lightly covered with aluminum foil.
12. While your burgers are resting, cook the Canadian bacon and toast the buns: In the same medium skillet over medium heat, cook the slices of Canadian bacon for about 2 minutes on each side, until they are lightly crispy.
13. Using a spatula, slide the Canadian bacon onto paper towels to absorb any excess grease.
14. Toast the buns on a light setting in a toaster oven or toaster.
15. Smear the bottom half of each bun with a little mayonnaise.
16. Top with the cheeseburgers, a slice of Canadian bacon, a nice piece of iceberg lettuce, and a slice of ripe tomato.
17. Smear the top of each bun with a little mayonnaise.
18. And thats the best burger youll ever put in your mouth.
19. As with nearly all of the recipes in this book, you can use your grill as a smoker.
20. However, if you dont want to take the time to create some smoke to cook these hamburgers, then you can just grill them.
21. They wont have that delicious smoky flavor and wont be as great as the way I do them, but theyll still be damn good.
22. Prepare a medium-hot fire in your grill.
23. Place the burgers on the rack directly over the coals.
24. Cover the grill and cook to your desired doneness, 5 to 7 minutes per side for medium-rare.
25. Top each burger with a slice of cheddar cheese.
26. Transfer them to a platter and let them rest, lightly covered with aluminum foil.
27. Cook the Canadian bacon, toast the buns, and fill the buns with the burgers and garnishes as described above.

ground beef, packet, rub, unsalted butter, cheddar cheese, bacon, white hamburger, mayonnaise, tomato slices

Taken from www.epicurious.com/recipes/food/views/myron-mixon-s-prize-winning-whistler-burger-378533 (may not work)