Michaels Genuine Burger with House Smoked Bacon and Vermont Cheddar

1. 1

   Put the ground beef in the bowl of a standing electric mixer fitted with the paddle attachment.

2. 2

   Add 2 tablespoons ice water and mix on low speed for 30 seconds.

3. 3

   Gently hand shape the ground beef into 4 balls; 6 ounces each is about right.

4. 4

   Dont pack the meat too tightlyyoure not making snowballs here.

5. 5

   Too much pressure will make a tough burger.

6. 6

   Place a large griddle on two burners over medium-high heat.

7. 7

   Season both sides of the burgers generously with salt and pepper and drizzle the tops with a little oil.

8. 8

   Put the burgers on the griddle, oil side down, and gently flatten once into big patties with the bottom of a spatula.

9. 9

   Grill the burgers for 8 minutes per side for medium, 7 minutes if you like your meat rare.

10. 10

    (If you like your burger well done, then I cant help you.)

11. 11

    Flip only once and top with the cheese after flipping.

12. 12

    Serve the burgers on the buns with the toppings of your choice: bacon, lettuce, tomato and red onion slices, ketchup, mayonnaise, and mustard.

* Per serving · 4 servings · Values may vary.

No additional tips available.