Mozza Burger
NOTHING SAYS, “LET’S HAVE LUNCH!” LIKE A HAMBURGER WITH BACON AND CHEESE. TRY THIS LONG-TIME FAVORITE THE NEXT TIME HUNGER STRIKES.
8 ounces fresh ground beef or chuck
1/2 teaspoon seasoned salt, such as Lawry’s
1/4 teaspoon pepper
2 sesame seed hamburger buns, split in half
2 teaspoons unsalted butter, melted
2 tablespoons ketchup or chili sauce
2 tablespoons tartar sauce
2 slices mozzarella cheese, regular or skim
4 slices hickory smoked bacon, cooked crisp
2 thick slices tomato
1 leaf iceberg lettuce, halved
1. Combine the ground beef with the seasoned salt and pepper. Mix gently by hand, just until the seasonings are blended in. Don’t overmix the meat or the burgers will be tough.
2. Separate the meat into 2 patties. Shape them into equal sizes, then lightly and evenly flatten them. Cover the patties with waxed paper and refrigerate for at least 30 minutes.
3. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.
4. Grill the patties 3 to 4 minutes per side, or until they are cooked to the desired doneness, turning them over only once.
5. While the burgers are cooking, coat each half of the hamburger buns with some of the melted butter. Grill the buns over medium heat, taking care not to burn them. They should be lightly toasted.
6. Combine the ketchup and tartar sauce. Spoon a tablespoon of the mixture on the bottom of each toasted bun.
7. Put a slice of mozzarella on each patty just a few seconds before you remove them from the grill. Place 2 strips of the crisply cooked bacon on top of the cheese, then carefully move the patties to the prepared buns.
8. Top each burger with a slice of tomato and a piece of lettuce. Spread the remaining sauce on the top halves of the buns and place them over the assembled sandwich.
9. Serve warm.
Serves 2
Topping the patties while they are still on the grill gives the cheese a few moments to melt slightly and to absorb the flavors of the beef and the bacon. If your bacon has gotten cold, lay the strips on the grill for just a few seconds to crisp them up again, turning them over once or twice as needed.