Daddio’s Blue Ribbon Burger

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Gently divide the ground beef into four equal portions and shape each into a patty about 3/4-inch thick, slightly wider than the rolls, pressing a shallow dimple in the center.

2. Season both sides of each patty evenly with the Montreal steak seasoning.

3. Heat a large cast-iron skillet or grill over medium-high heat until very hot.

4. Cook the patties 3 to 4 minutes per side until browned and the thickest part reaches 160°F (71°C).

5. Top each patty with a slice of cheddar during the last minute of cooking and let it melt.

6. While the burgers cook, mix the ketchup and gochujang sauce in a small bowl until smooth.

7. Toast the cut sides of the jalapeno-cheese rolls in the skillet or under the broiler until golden.

8. Spread the ketchup-gochujang mixture on the bottom halves of the rolls, then layer lettuce, tomato slices, a burger, the chopped bacon, and onion slices.

9. Close with the top halves and serve warm.