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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.
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2
Start your grill and prepare for direct cooking at high heat (450-500 degrees F).
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3
Put a cast iron griddle on the grates to preheat.
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4
Divide the beef into four evenly sized balls (8 ounces each) and gently form them into 4-inch diameter patties of even thickness.
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5
Use your index finger to put an indentation in the center of each patty.
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6
This helps them stay flat while cooking.
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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.
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8
Thoroughly mix the ketchup and Gochujang sauce in a small bowl and set aside.
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9
When the grill and griddle are preheated, put the burgers on the griddle and cook for four minutes.
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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.
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11
Remove the onion slices to a plate once theyve softened a little and have some grill marks.
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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.
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13
When they are done remove them to a clean platter and set aside.
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14
Caution: If youre using standard pre-packaged ground beef, you must cook it to an internal temperature of 165 degrees F.
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15
Toast the buns over direct heat until golden.
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16
Smear half a tablespoon of the ketchup mixture on the cut side of each bun half.
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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.
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18
Add the top bun.
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19
Serve and enjoy!
