Tony Roma's Backyard Burger

Build a juicy burger, grilled to perfection, and piled high delicious toppings and tasty condiments.

Build a juicy burger, grilled to perfection, and piled high delicious toppings and tasty condiments.

Ingredients

The Perfect Burger

  • 1.5 Pounds Ground chuck 80/20
  • 4 Slices of finely diced bacon, cooked
  • 1 Tablespoon Tomato chili sauce
  • 1.5 Teaspoons Italian seasoning
  • .5 Teaspoon Kosher or Sea Salt
  • 1 Teaspoon Worcestershire sauce
  • .25 Teaspoon Freshly ground black pepper

Build your Burger - f

  • 2 Tomatoes, chopped
  • .5 Teaspoon Ginger, minced
  • .5 Cup White onion, diced
  • .5 Cup Yellow bell pepper, diced
  • 1 Tablespoon Olive oil
  • 1 Tablespoon Fresh garlic, minced
  • .75 Cup Apple cider vinegar
  • .25 Cup Brown sugar
  • .5 Teaspoon Agave syrup
  • .5 Teaspoon Sea salt
  • .25 Teaspoon Dry mustard powder
  • 1 Pinch of Cayenne pepper

Build your burger

  • 1 Bun, buttered and toasted
  • 1 Burger patty
  • 2 Slices of American Cheese
  • 1 Piece of Romaine lettuce
  • 1 Thin slice of onion
  • 2 Slices of dill pickles
  • 1 Tablespoon Tomato jam

Directions

The Perfect Burger

Place beef chuck into a large bowl.
Mix other ingredients into a small bowl and mix well.
Pour over the meat and gently mix.
Form into 4 patties.
Refrigerate one hour prior to grilling.

Build your Burger - f

Combine all ingredients in a sauce pan and mix well.
Cook on medium heat, stirring until tomatoes are soft and sauce thickens.

Build your burger

Start with the bun and add the burger, the cheese, the lettuce, the onion, and the tomato jam.
Garnish with the pickle slices.

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.