Ole Smoky - Hickory Peppercorn Bacon Cheese Burger

serves 4 (8 ounce burgers)

2 pounds lean ground beef
2 tablespoons Worcestershire sauce
2 1/2  tablespoons hickory liquid smoke flavoring
1 tablespoon 4 peppercorn blend, crushed
1 teaspoon salt
1 tablespoon olive oil
4 slices mild cheddar cheese
4 slices bacon, cooked
8 slices red onion
4 hamburger buns

Preheat grill to medium high.

In a large mixing bowl combine beef, Worcestershire sauce, liquid smoke, salt and peppercorn.  Mix to combine and form into 4 patties slightly larger than your bun.  Make a slight indentation in the center of the burger to prevent it from doming up in the center. The indentation will rise as your burger cooks.  Lightly brush burger with olive oil to prevent sticking.
Grill until golden brown and slightly charred (about 3-4 minutes), turning once (cook for 3 minutes on the other side for medium). Try not to press down on your burger with a spatula. It will cause the juices to escape and will create a dry burger!

Toast hamburger bus by placing on grill until grill marks form.  Do not walk away during this process.  Toast can turn to ash in the blink of an eye.

Serve burger on toasted bun with a slice of mild cheddar cheese, 1 slice of bacon cut in half, and red onion.

Recipe printed from http://TheSlowRoastedItalian.com/
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