Total time: 1.5 hours, though part of that was getting the grill started, which could have coincided with some of the prep to cut down time.
Source: Master of the Grill
Servings: 8, when doubled
I think this is the first time we’ve made burgers and I haven’t considered a second one. These things are huge and filling. Everything you want is inside of them, so you don’t have to worry about assembling the burgers with toppings and all that (though Sean did have tomato on his because we had tomatoes sitting around). I could taste the mustard more than I expected, but the other flavors shone through well too, and it was nice and juicy for a well-done burger.
Sean did all of the cooking, so I can’t comment much on the process. He doubled the recipe fully, though we used 10 strips of bacon instead of 16 because we get our bacon from the meat counter and it’s always really thick and hefty. We used 93% lean ground beef instead of 90% because that’s what we could find and what was on sale, but the burgers definitely didn’t seem like they were too lean (but they also weren’t dripping with fat like some burgers). The process seemed pretty easy and the flavor was great!