Daddios Blue Ribbon Burger

• 2 pounds Ground Beef (50% Chuck, 30% Tri-tip, And 20% Shoulder, Or 80/20)
• 2 teaspoons Montreal Steak Seasoning (I Used McCormick's Grill Mates)
• 4 slices White Onion (1/4-inch Thick Slices)
• 3 Tablespoons Ketchup
• 1 Tablespoon Gochujang Sauce (I Used Annie Chung's)
• 4 slices Medium Cheddar Cheese (I Used Tillamook)
• 4 whole Jalapeno-cheese Rolls, Sliced Sandwich Style
• 2 strips Bacon, Cooked And Chopped (I Used The Best On The Planet -- Benton's)
• 8 slices Tomato (1/4-inch Thick Slices)
• 4 leaves Green Leaf Lettuce, Washed And Patted Dry
• Canola Oil Cooking Spray

1. Note: I used a custom blend of beef, but if you dont want to deal with custom blend, or you dont have access to great beef, just use a good quality 80/20 ground beef.
2. Start your grill and prepare for direct cooking at high heat (450-500 degrees F).
3. Put a cast iron griddle on the grates to preheat.
4. Divide the beef into four evenly sized balls (8 ounces each) and gently form them into 4-inch diameter patties of even thickness.
5. Use your index finger to put an indentation in the center of each patty.
6. This helps them stay flat while cooking.
7. Season each side of each burger with 1/4 teaspoon of the steak seasoning then put the patties on a platter and set aside.
8. Thoroughly mix the ketchup and Gochujang sauce in a small bowl and set aside.
9. When the grill and griddle are preheated, put the burgers on the griddle and cook for four minutes.
10. While the burgers are cooking, spray both sides of each onion slice with cooking spray and grill them on a vacant spot on the grill.
11. Remove the onion slices to a plate once theyve softened a little and have some grill marks.
12. After four minutes flip the burgers and cook them another four minutes, or until they reach an internal temperature of 145 degrees F. Add a slice of cheese to each burger during the last minute of cooking.
13. When they are done remove them to a clean platter and set aside.
14. Caution: If youre using standard pre-packaged ground beef, you must cook it to an internal temperature of 165 degrees F.
15. Toast the buns over direct heat until golden.
16. Smear half a tablespoon of the ketchup mixture on the cut side of each bun half.
17. Add a burger to the bottom half of each bun and top each with a quarter of the chopped bacon, a slice of onion, two slices of tomato and a leaf of lettuce.
18. Add the top bun.
19. Serve and enjoy!

ground beef, grill, white onion, ketchup, gochujang sauce, cheddar cheese, rolls, bacon, tomato, canola oil cooking spray

Taken from tastykitchen.com/recipes/main-courses/daddioe28099s-blue-ribbon-burger/ (may not work)