Favorite Burger

By Food52
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2 pounds really good quality ground beef from pasture-raised cattle – don’t go any leaner than 90%, try for 85% (if you’re up for it, you could grind your own from beef chuck, either way, I still suggest looking for pasture raised meat if you can)

salt and pepper

6 slices of extra sharp cheddar (I like Cabot’s)

6 thick slices of a good tomato (I like Brandywine, in season)

6 strips of applewood smoked bacon, each cut in half

1-2 yellow onions, thinly sliced

2 tablespoons butter

6 fresh challah or brioche rolls (the key is to use rolls made from an egg-dough), cut in half and spread lightly with butter

your favorite ketchup and mustard

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