INGREDIENTS

  • 10 slices of dense pieces of bacon
  • 2 big eggs
  • 2/3 cup of low-fat milk
  • 1 onion (that is about 2 cups), washed, dried, chopped and peeled
  • 2 teaspoons minced garlic
  • Approx. 1 1/4 of a teaspoon of salt or as per your taste
  • Approx.  1/2 teaspoon of ground black pepper or as per your taste
  • 3 pounds of fresh ground lean of beef
  • 1 cup of crushed bread pieces (have a glance in notes)
  • 10 slices of onion (red)
  • 10 slices of white or yellow cheddar or about 5 cubes of cheese
  • 10 buns of hamburger, divide them into two.

DIRECTIONS

  1. Turn on the heat, in a 10-to 12-inch griddle over medium-high warmth, cook the bacon, in groups if important, turning infrequently, until sautéed on the two sides and fresh, 8 to 10 minutes. Now With tongs, exchange to paper towels to deplete the excess. Whenever it cools, break each cut into equal parts.
  2. Bring a bowl; in the meantime take in a huge bowl 2 beat eggs, low-fat fresh milk, chopped onion, and minced garlic, 1/4 teaspoons of salt or as per your taste, and 1/2 teaspoon of pepper or as per your taste to mix. Include hamburger and bread scraps and blend delicately. Shape into 10 levels with patties tries to make each around 4 1/2 size wide so that it cooks perfectly.
  3. Just before the patties are done that is 2 min before, add a layer of cheese on both the sides. Put the other part of the bun on the top, keep the slit side bottom facing and toast it for about 2 to 3 minutes on the grill. Keep bun on the heat, with a wide spoon; keep the patties on the top of the bun bread. Top each with a grilled onion slice, 2 parts of bacon, and a portion of unusual slaw. Add some salt and pepper as per your taste. Cover with bun tops. Drizzle onion cuts gently on the two sides with bacon fat in the dish. Dispose of staying fat.

  1. Set the barbecue, put patties and onion cuts on a grilled barbecue over a strong bed of hot coals or high warmth on a gas flame broil close top on the gas barbecue. Cook till the turning meat and onions once to darker on the two sides, until the point when a thermometer embedded in the focal point of the thickest piece of meat registers 160° (never again pink in focus), 6 to 8 minutes add up to. Just around 2 minutes previously patties are done, top each with a cup of cheddar. Likewise, put bun parts; chop side down, on flame broil and toast 1 to 2 minutes. 
  2. Give it a final touch, set bun on the bottom side on a platter or plates. With a wide spoon, exchange patties. Keep each part of bun with a flame-broiled onion cut, 2 bits of bacon, and a spoonful of exceptional slaw. Add some salt and pepper as per your taste. Cover with bun tops.

NOTES

  • You can also use Maida slurry or egg white instead of bread crumbs.
  • This dish is preserved in the refrigerator for almost 20 hours to 24 hours, just microwave it for about 3 minutes before servings for better results.