93Q’s Rick Roberts and Jack Ryan, along with dXn from sister station 95X, took first place at the NYS Fair Beef Day Grilling Competition!
Check out the recipe from our burger!
“The Sticky Ricky”
By “King Beef” dXn of 95X
Makes 4 burgers
24 oz 80/20 ground beef
4 slices American cheese
8oz mayo
1oz crushed/pureed garlic
1 ½ TBS chipotle powder
1 yellow onion
½ stick butter
12 strips of bacon
4 soft rolls
Salt and pepper
- Separate your beef into 8 equal portions and make them into balls. Lay out a sheet of plastic wrap and set the ball in the middle. Fold over the wrap and press down with the bottom of a skillet to make a nice flat patty. Do this 8 times.
- Fold the cheese in half and then in half again
- Season your patties on one side and place the cheese on the seasoned side and place another patty on top seasoned side down. Crimp the burger around the edges sealing in all the cheesy goodness. Let burgers rest for 10 minutes
- Melt your butter in a 10” skillet and once it melts add your thinly sliced onion and a 1 tsp of salt, reduce heat to medium low and let them essentially “melt” into the butter.
- Cut 3 slices of bacon in half and weave them together into a grid (you essentially are braiding the bacon into a flat patty). Cook bacon on flat surface over medium heat until it gets crispy and brown and drain on paper towels.
- Add 2 Tbs of the bacon fat to your onion while both are cooking to amp up the bacon flavor.
- Mix the mayo, chipotle powder and 1 ½ tsp of salt in a bowl and set aside.
- Put your rested burgers on a preheated flat top or grill and cook 4 ½ minutes on each side or until you reach a minimum internal temperature of 160 degrees.
- Slather the bottom of each roll with a generous amount of your compound mayo.
- Spoon your onions onto the burger bottom.
- Place a burger on each pile of onion.
- Place a weaved bacon patty on top of your burger.
- Spread the top bun with more of your compound mayo and set on top.
- Stick it in your face!
