Make A Burger: Bacon, Cheddar, and Pickles

Someone has decided it's National Burger Month, and who are we to argue with deliciousness? Public Kitchen and Bar in Hollywood has shared their signature burger recipe with us, and we cannot wait to fire up the grill -- and go nuts with some bacon and fresh veggies.These are served with at the restaurant with Kennebec fries, but we bet any side is a great match.

Bacon, Cheddar, and Pickle Burger
Serves 4
2 pounds ground sirloin
8 slices smoked bacon
4 Brioche buns or another artisanal bun
2 ounces aged cheddar cheese
1 head of butter lettuce, washed, trimmed, and sliced
1 heirloom tomato, thickly sliced
1 small red onion, sliced
1/8 cup bread & butter pickles

Start by making four uniform 8 ounce burger patties (5 inches) from the ground sirloin

Heat a griddle or sauté pan over medium high heat, coat with olive oil, season with salt and pepper for taste

Cook the burgers on each side to develop some color

While the burgers are cooking, place the smoked bacon in the skillet, cook for about 5 minutes on each side, reserve

When the burger is cooked to your preferred temperature, split the buns in half and place cut side down on the griddle

Warm the buns until it is soft all the way through

Once the burger has been cooked, place the aged cheddar on top of the burger on a medium high heat to melt the cheese

Once the cheese is melted, layer the cooked bacon on top of the lettuce, sliced tomato, onion, and bread and butter pickles

Place the between the warm Brioche bun, and enjoy!

About the Author

Katherine's role as the Living editor at KCET.org keeps her running from farms to markets to restaurants to pop-up swaps all over SoCal. She's been living in and writing about this area for over a decade.
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