Instructions
- Prepare the Patties: In a large bowl, gently combine the ground beef with Worcestershire sauce, garlic powder, onion powder, smoked paprika, black pepper, and 1 teaspoon of kosher salt. Be careful not to overmix, as this can make the patties tough. Divide the meat into four equal portions, each weighing approximately 8 ounces (225g). Form each portion into a thick, round patty, slightly larger than your burger buns, and make a small indentation in the center of each patty with your thumb to prevent bulging during cooking. Place the patties on a plate, cover, and refrigerate for at least 15 minutes to help them hold their shape.
- Cook the Bacon: Place the bacon slices in a large, cold skillet (cast iron works best) over medium heat. Cook slowly, turning occasionally, until crispy and golden brown. This usually takes about 8-12 minutes. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Reserve 1-2 tablespoons of bacon fat in the skillet for cooking the patties, if desired, or discard and use fresh vegetable oil.
- Prepare the Buns: While the bacon cooks, slice the burger buns in half. In a separate small bowl, combine the softened butter with a pinch of the remaining kosher salt. Lightly spread the butter mixture on the cut sides of each bun. Heat a large skillet or griddle over medium heat. Toast the buttered sides of the buns until golden brown and slightly crispy, about 1-2 minutes. Remove and set aside.
- Make the Burger Sauce: In a small bowl, whisk together the mayonnaise, ketchup, yellow mustard, and pickle relish (if using). Taste and adjust seasonings as needed. Cover and refrigerate until ready to use.
- Cook the Fries: Preheat your oven or air fryer according to the package directions for the frozen French fries. Cook the fries until golden and crispy. Once cooked, season immediately with salt.
- Cook the Patties: Heat the skillet with the reserved bacon fat or 1 tablespoon of vegetable oil over medium-high heat until shimmering. Carefully place two of the chilled patties into the hot skillet. Cook for 4-5 minutes per side for medium-rare, or adjust cooking time to your desired doneness. During the last minute of cooking each patty, place 3 slices of cheddar cheese on top of each patty. You can cover the skillet with a lid for 30 seconds to help the cheese melt perfectly. Remove the cooked patties from the skillet and transfer them to a plate. Repeat with the remaining two patties.
- Assemble the “Ham Burger Cheesy big then big”: This is where the magic happens! Start with the bottom half of a toasted bun. Spread a generous layer of burger sauce on the bun.
- Add a layer of shredded lettuce, followed by a slice or two of tomato, and a few red onion rings.
- Carefully place one cheesy patty on top of the vegetables.
- Add 3 slices of crispy bacon on top of the first patty.
- Spread another dollop of burger sauce on the bacon.
- Place the second cheesy patty directly on top of the bacon.
- Add another layer of shredded lettuce, tomato, and red onion.
- Spread a final layer of burger sauce on the underside of the top bun.
- Crown your masterpiece with the top bun.
- For structural integrity, you may want to insert a long skewer or two through the center of the burger to hold everything in place.
- Repeat the assembly process for the second “Ham Burger Cheesy big then big.”
- Serve Immediately: Serve your magnificent “Ham Burger Cheesy big then big” hot, alongside the crispy French fries. Prepare for a truly epic eating experience!
Cooking Tips and Variations
To achieve the ultimate “Ham Burger Cheesy big then big,” selecting the right ground beef is crucial. An 80/20 lean-to-fat ratio is ideal because the fat renders down during cooking, keeping the patties moist and flavorful. Leaner beef tends to dry out quickly, which is not what you want in a juicy, colossal burger. When forming the patties, handle the meat as little as possible. Overworking the ground beef can compress the proteins, resulting in a dense, tough patty rather than a tender, succulent one. The thumb indentation in the center of each patty is a classic trick that helps prevent the burger from puffing up into a dome shape, ensuring an even cook and a flatter surface for stacking. For the cheese, while sharp cheddar offers a fantastic flavor, American cheese is unparalleled in its melting consistency, creating that iconic, gooey cascade. Feel free to use a combination of cheeses or experiment with pepper jack for a spicy kick, or provolone for a milder, creamier melt.
Achieving perfectly crispy bacon is key to enhancing the texture of this burger. Starting bacon in a cold pan and cooking it slowly over medium heat allows the fat to render gradually, resulting in evenly cooked, crispy strips without burning. Don’t rush this step. The reserved bacon fat can be a flavor powerhouse for cooking your patties, adding an extra layer of savory depth. If you prefer, or if you’re watching fat intake, discard the bacon fat and use a neutral high-smoke-point oil like canola or vegetable oil. Toasting the buns is non-negotiable for a burger of this magnitude. A properly toasted bun provides structural integrity, preventing it from becoming soggy under the weight of the patties and toppings. It also adds a delightful textural contrast and a subtle buttery flavor that complements the richness of the burger.
When it comes to cooking the patties, a cast-iron skillet or a heavy-bottomed pan is highly recommended. These pans retain heat exceptionally well, leading to a beautiful, even sear and a delicious crust on your burgers. Don’t crowd the pan; cook the patties in batches to maintain high heat and ensure proper searing rather than steaming. For an even more intense flavor, consider grilling the patties over charcoal or gas. Grilling imparts a smoky char that can elevate the entire burger experience. If grilling, still make that thumb indentation and aim for a medium-high heat. As for variations, the sky is truly the limit. For an extra layer of richness, incorporate some caramelized onions into your burger assembly. The sweet and savory notes will cut through the richness of the beef and cheese beautifully. A fried egg, with its runny yolk, can also be a decadent addition, creating an even more indulgent experience. For those who love a bit of heat, a few slices of pickled jalapeños or a drizzle of sriracha mayo can add a welcome zing. Don’t be afraid to experiment with different types of lettuce, such as crisp romaine or a spring mix, or even add pickled cucumbers (dill or bread and butter) for a tangy crunch. Consider upgrading your burger sauce with a dash of hot sauce, a pinch of smoked paprika, or a squeeze of lime juice for an extra layer of complexity.
For a truly “big then big” experience, you could even add a third patty, though be warned, this will push the limits of human consumption and structural stability! If you’re feeling adventurous, try different cheese combinations – a slice of Swiss or provolone alongside the cheddar can add a nuanced flavor profile. For a textural twist, consider adding crispy fried onion strings or a scoop of creamy coleslaw directly into the burger. Remember that the quality of your ingredients directly impacts the final taste. Opt for fresh, high-quality ground beef, ripe tomatoes, and crisp lettuce. A good burger is a sum of its parts, and each component plays a vital role in creating that perfect bite. Finally, don’t forget the presentation. A long wooden skewer or two is essential for holding this towering creation together, making it easier to eat and even more impressive to behold. Serve it with pride, and watch as your guests marvel at your culinary prowess.
Storage and Reheating
While the “Ham Burger Cheesy big then big” is undeniably best enjoyed immediately after assembly, you might find yourself with leftovers, given its colossal size. Proper storage is key to maintaining quality. Disassemble any uneaten burgers. Store the cooked patties, bacon, and toasted buns separately in airtight containers in the refrigerator. The cooked patties will last for up to 3-4 days, and the bacon will keep for about 5 days. The buns, if properly toasted and stored, can last for 2-3 days, though they may lose some of their crispness. Any fresh vegetables like lettuce, tomato, and onion should be stored separately in their own airtight containers or bags to prevent them from becoming soggy or wilting. The homemade burger sauce can be stored in an airtight container in the refrigerator for up to 5-7 days.
When it comes to reheating, the goal is to restore as much of the original flavor and texture as possible without drying out the meat or making the buns soggy. For the patties, the best method is to gently reheat them in a skillet over medium-low heat. Add a tiny splash of water or beef broth to the pan and cover it to create some steam, which will help keep the patties moist. Cook until heated through, about 5-7 minutes, flipping once. Avoid microwaving the patties, as this can make them rubbery and tough. If you have an air fryer, it can also be a good option for reheating patties, setting it to a lower temperature (around 300°F or 150°C) for a shorter time to avoid overcooking. The bacon can be crisped up again in a dry skillet over medium heat or in a microwave for 15-30 seconds. Re-toast the buns lightly in a toaster, oven, or skillet to bring back their warmth and slight crispness. Do not attempt to reheat a fully assembled burger, as this will result in a messy, soggy, and unappetizing experience. Reassemble the burger with fresh or properly stored and reheated components just before serving to ensure the best possible quality.
Frequently Asked Questions
What kind of cheese is best for a super cheesy burger?
For maximum melt and gooeyness, American cheese is hard to beat. Its low melting point creates that iconic, smooth, cascading cheese pull. However, for a richer flavor, sharp cheddar or a blend of cheddar and Monterey Jack works wonderfully. Provolone or pepper jack can also be excellent choices, adding different flavor profiles and good melt. The key is to use enough slices to create a truly “cheesy big” experience!
How do I keep the burger from falling apart while eating?
The sheer height of the “Ham Burger Cheesy big then big” can indeed make it a challenge to eat. The absolute best way to maintain structural integrity is to insert one or two long wooden or bamboo skewers straight through the center of the burger, from top bun to bottom. This acts like a backbone, holding all the layers in place. Additionally, toasting the buns helps them stand up to the juiciness, and ensuring your lettuce and tomato slices are firm and not too watery can prevent slippage. Some people also compress the burger gently before taking a bite, or even eat it with a knife and fork, though that might defeat the “big burger” experience for some!
Can I prepare any components of this burger ahead of time?
Absolutely! Preparing components in advance can make assembly much quicker and less stressful. You can form the burger patties and store them, covered, in the refrigerator for up to 24 hours. The bacon can be cooked and stored in an airtight container for a few days. The burger sauce can be made 1-2 days ahead and kept refrigerated. All vegetables can be washed, sliced, and stored in separate airtight containers in the fridge. Toast the buns just before assembly for optimal freshness and texture. By doing this, you’ll significantly reduce the active cooking time on burger day.