Homemade cheeseburger

These burgers are the best on the grill in the summertime.
Packed with all kinds of stuff, and no tasteless bread crumbs!



  • 1/4 cup sambal oelek (Indonesian chile sauce)
  • 1/4 cup mayonnaise
  • 1/4 cup ketchup
  • 4 slices of thick-cut bacon
  • 1 1/4 pounds ground beef chuck
  • Kosher salt
  • 4 slices of American cheese
  • 4 potato buns, toasted
  • 1 cup chopped drained cabbage kimchi (6 ounces)



  • In a small bowl, combine the sambal with the mayonnaise and ketchup and mix well.
  • Light a grill or preheat a grill pan. Grill the bacon over moderate heat, turning, until golden and crisp, about 5 minutes total. Drain on paper towels.
  • Form the beef into eight 1/4-inch-thick burgers and season with salt. (For a quicker meal, you can also get the Pavão style burgers, ready to grill). Grill over high heat, turning, until browned, 
1 minute per side. Make 4 stacks of 2 burgers each on the grill and spoon 1 tablespoon of the sambal mayo over each stack. Top with the cheese, cover and grill over high heat just until the cheese is melted, about 1 minute.
  • Spread the remaining sambal mayo on the bottom buns. Top with the burgers, bacon and kimchi, lettuce, tomato and onion, close and serve.
by: Wesley Genovart

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