I was recently visiting Patty Shack Burgers and was inspired to make this burger. The concept of a Patty Shack burger is that most of the toppings are mixed into the hamburger meat instead of placing them on top of the burger.

I have never been a big fan of this since it involves handling the meat quite a lot which can result in a more dense burger that are cooked unevenly. But the visit showed me that it can be done and at the same time get a great tasting burger.

The toppings I mix into the burger in this recipe are of course completely optional. Feel free to change them to your liking. Be aware that some things should not go into the burger. Tomatoes, pickles, lettuce, avocado and other toppings that are too wet will not make a good mix with the meat. Think about if the topping will taste good when warmed. If not, don’t mix it in. Most cheeses will mix in well though.

Makes 4 burgers

Ingredients

2 lbs of ground chuck (80% lean)
2 oz of blue cheese crumbles or any other cheese of your liking, shredded
8 oz of bacon cut in 1 inch pieces and cooked
1 cup of finely chopped red onions, sauteed
Mayonnaise
Lettuce, shredded
1 avocado sliced thin
2 tomatoes, sliced
4 soft burger buns

Instructions

• Mix meat with bacon, onions
• Shape four patties 1 inch thick
• Season with salt and pepper
• Heat a cast iron skillet over high heat and wait until very hot
• Place patties in skillet and cook for 3-4 minutes for medium over high heat
• Flip burgers and cook burgers until desired doneness, 3-4 more minutes for medium
• Heat buns in oven or toaster until golden brown inside
• Add lettuce, tomatoes and onions to bottom bun and place burger on top
• Add avocado sliceson to the top bun
• Serve right away

Enjoy