Best Burger Ever

bacon, burger, dinner, lunch | March 4, 2016 | By

Have you ever had a burger that makes you want to stomp your feet and fist bump the person sitting next to you? That’s exactly what we did the first time we ate at Grease Burger Bar in West Palm Beach, FL a few years ago.  I remember biting into the Sweet Caroline burger for the first time, and thinking that it was simply the most amazing thing I had tasted in a very long time.  It’s topped with Vermont White Cheddar, bacon, and sweet barbecue sauce, and I always add the onion jam for an extra awesome kick.  Chef Jess and Chef Fresh usually build their own, but like to keep it simple…with the emphasis on the meat (which is so incredibly juicy!)

 newest Burger1

We try to make a pit stop each time we’re in town, but it’s usually several months before we’re able to.  That’s an eternity for burger lovers like us.  Sooo….. we have worked really hard to come up with a recipe that truly rivals our beloved Grease burgers! 

We started by creating a list of what we LOVE in a burger.  Juiciness was top on the list because we all agreed that a dry burger is “a waste of meat.”  Chef Jess said that the cheese choice is big on her list, while Chef Fresh added that bacon is a non-negotiable.  My big thing is texture, and I like a bit of a crunch in my burger which can come from crisp lettuce.  But I really wanted to add crispy fried red onions for an extra pop of crunch. 🙂 



The best thing about this burger is that it’s really quick and easy, and doesn’t require much to make!  The star is the meat, so make sure it’s good quality. 🙂  We keep the condiments really simple.  Remember, the meat is so incredibly flavorful that there is no need for too many embellishments.  So…just a touch of ketchup and mustard is all it takes to create burger perfection.  This is truly the only burger that can satisfy our craving until we make our way back to West Palm Beach.


You’re probably wondering what the “G” brand means. lol  It’s the first initial of my name, and how I am affectionately referred to by close friends.  The branding tool was a recent Christmas gift, and one that I’ve enjoyed using.  Though it doesn’t make the food taste any better… it personalizes dishes, and gives a dining out feel to dining in.  But, brand or no brand…this burger will not disappoint. 🙂

new burger 3

Best Burger Ever
Serves 8
The most amazingly juicy and flavorful burger that rivals your favorite Burger Joint.
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Prep Time
10 min
Cook Time
7 min
Total Time
17 min
Prep Time
10 min
Cook Time
7 min
Total Time
17 min
For burgers
  1. •3/4 pound 80/20 ground beef
  2. •3/4 pound Italian sausage (NO CASINGS!!!!!!)
  3. •Salt (to taste)
  4. •Fresh Ground Pepper (to taste)
For fried onion straws
  1. •1 large red onion, peeled and thinly sliced
  2. •2 cups buttermilk
  3. •2 cup flour
  4. •2 teaspoons pepper
  5. •1 tablespoon kosher salt
  6. •2 cups canola oil
  1. •8 Brioche Buns
  2. •1 Head Romaine Lettuce
  3. •2 Tomatoes
  4. •Ketchup
  5. •Spicy Mustard
For Burger
  1. •Mix ground beef, sausage, salt & pepper, and form into 8 round patties. Grill or fry until desired doneness and top each burger with 2 slice Vermont Cheddar and let slightly melt. (Don't overcook your patties!!!!)
  2. •While the cheese melts, build your burger.
  3. •Make two rings of ketchup on the bottom bun, and and one ring of mustard over the top bun.
  4. •Cover the bottom bun with lettuce, tomato, and 2 strips of bacon, then top with the patty with the cheese
  5. •Top the patty with a small handful of fried onions.
For Crispy Onion Rings
  1. •Heat canola oil in a large frying pan or saucepan.
  2. •In a shallow dish, combine flour, salt, and pepper. Whisk to combine.
  3. •Place buttermilk in a small bowl.
  4. •Start by dipping Onion Rings in flour-mixture then in buttermilk, and back into flour-mixture.
  5. •Carefully drop about 6 onion rings at a time in hot oil.
  6. •Cook for 3 minutes (ish); flip and continue to cook for 1 more minute (ish), or until golden brown.
  7. •Using a slotted spoon, remove Onion Rings from oil and transfer to paper towel-lined plate to drain.
  1. We like to warm our buns on the grill or oven, but it's not necessary. Just make sure the bread is not super cold because it will take away from the dish. Room temp is...well, ok. However, warm them up if you have time. 😉
Together Three Chef



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