Paula Deen Deen Burger

Paula Deen Deen Burger is an easy grilled cheeseburger made with ground chuck and sirloin, crispy bacon and sharp Cheddar, ready in 40 minutes. It's a great Southern comfort food dinner for cookouts, game day or Sunday dinner, and it's a grill-friendly recipe for 4.

Mix the beef and onion only until just combined, because overworked meat turns dense and tough. Handle it gently and the patties stay juicy and tender after grilling.

Paula uses a blend of ground chuck and lean sirloin, which gives you beefy flavor without a greasy burger. She also bakes the bacon in the oven, so it turns out flat and crisp and the grill stays free for the patties.

Paula Deen Deen Burger

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

15

minutes

Calories

780

kcal

Thick grilled patties get a melted blanket of sharp Cheddar, then pile up on toasted buns with crisp bacon, creamy avocado and a tangy homemade sauce. The thumb indent keeps each burger flat and juicy instead of puffing up in the middle.

Ingredients

• Deen Burger:
  

• 8 slices applewood bacon
  

• 1 1/2 pounds ground beef blend of ground chuck and lean sirloin
  

• 1/2 white onion
  

• kosher salt and freshly ground black pepper
  

• 2 tablespoons Olive oil
  

• 4 slices sharp Cheddar
  

• 4 burger buns
  

• 1/2 vidalia onion, sliced, for topping
  

• Shredded iceberg lettuce , for topping
  

• Heirloom tomatoes , for topping
  

• Avocado, for topping
  

• Jamie's Special Sauce (recipe to follow)
  

• Jamie's Special Sauce:
  

• 1/4 cup mayonnaise
  

• 2 tablespoons ketchup
  

• 1 1/2 tablespoons Mustard
  

Directions

• Bake the bacon: Preheat the oven to 350°F and lay 8 slices applewood bacon on a baking sheet. Bake for 12 to 15 minutes until crisp.
• Form the patties: Mix 1 1/2 pounds ground beef, 1/2 white onion and a little kosher salt and black pepper in a bowl until just combined. Shape the meat into four 1-inch-thick patties, then press your thumb into the center of each one.
• Chill the burgers: Set the patties on a plate and refrigerate them until you're ready to grill. Cold patties hold their shape better once they hit the heat.
• Heat the grill: Preheat the grill to medium-high heat. Then brush the grates with 2 tablespoons olive oil so the burgers don't stick.
• Grill the burgers: Cook the patties for 3 to 5 minutes per side. Lay 4 slices sharp Cheddar on top for the last minute and cover the grill so the cheese melts.
• Rest and toast: Move the burgers to a plate to rest. While they sit, toast the 4 burger buns cut-side down on the grill for 1 minute.
• Make the sauce: Stir together 1/4 cup mayonnaise, 2 tablespoons ketchup and 1 1/2 tablespoons mustard in a small bowl. That makes Jamie's Special Sauce for the burgers.
• Build the burgers: Set each burger on a bun and top with sliced vidalia onion, bacon, shredded iceberg lettuce, heirloom tomatoes and avocado. Finish with a spoonful of Jamie's Special Sauce and close it up.

Tools for this recipe

• ThermoPro instant-read thermometer, Nordic Ware half sheet pan, Pyrex 3-piece glass mixing bowl set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why press an indent into the center of each patty?

Burgers puff up in the middle as they cook, which leaves you with a rounded top that's hard to stack. The thumb dent keeps the patty flat, so the toppings sit evenly on every bite.

Can I cook these burgers on the stovetop instead of the grill?

Yes, a cast iron skillet or grill pan over medium-high heat works fine. Cook the patties for the same 3 to 5 minutes per side and cover the pan so the cheese melts.

Can I make the patties ahead of time?

You can shape them a few hours ahead and keep them covered in the fridge until grill time. The recipe already chills them, so a longer rest only helps them hold together.

How do I know when the burgers are done?

Three to five minutes per side gives you a medium to medium-well burger on a 1-inch patty. An instant-read thermometer takes the guessing out, and 160°F is the safe temperature for ground beef.

What's the most common mistake with homemade burgers?

Overworking the meat is the big one, because it packs the beef tight and makes the burger dry and tough. Mix just until everything comes together and shape the patties gently.