Hodadies Bacon Cheeseburger

Chris and I love to watch Food Network. While we were here we built in 2 free days so we could all so something we wanted to do that not everyone else may have wanted to to do. Since yesterday we did Lego Land and our feet were very tired we decided to do something easy. Chris looked up restaurants from Triple D and found Hodad’s. This little beach side hole in the wall was decorated with bumper stickers and vanity license plates. There was a line out the door so we knew it had to be good.

We were talking to some regulars and they recommended the double bacon cheeseburger but we also wanted to try Guy Fieri’s inspired burger. It’s called the Guido Burger and has Pastrami, ketchup, pickles, swiss cheese, grilled onions, and spicy brown mustard. So hubby and I both ordered one and split them in 1/2 to share. Now before I show you these burgers you have to see the shakes hubby and Mattie ordered

Yea it’s HUGE! and here are the fries (yes this in only 1 order of fries and with 4 people we didn’t finish them) They were crispy on the outside and soft on the inside. Yummy!

Then came our burgers, here is the Guido Burger, it was good but not the best burger I’ve ever eaten

Next is the absolute best burger I have ever eaten! Just to give you an idea of the size of this burger I had hubby model it for you!

It was juicy flavorful and you could still taste the meat even with all the toppings. Nirvana! Guy Fieri says it’s the best Bacon he’s ever had and I would agree. Now here is a close up

If you can’t make it out to the west coast then you can make your own, below you can see the episode of Diners, Drive In’s and Dives and then see the recipe for the Bacon Cheeseburger!

Hodad’s Bacon Cheeseburger

Yield: Makes 4 burgers

1¼ pounds lean bacon ends or thick-cut bacon (available at specialty butchers)
8 slices American cheese
11/3 pounds fresh ground beef chuck
Kosher salt and freshly ground black pepper
4 (5-inch) hamburger buns
2 tablespoons mayonnaise
2 tablespoons yellow mustard
8 onion slices, about ¼ inch thick
Ketchup
8 dill pickle slices
8 tomato slices, about ¼ inch thick
1 cup shredded lettuce

To make Hodad’s bacon: roughly chop the bacon. Put in a saucepan with water to cover. Bring to a boil, reduce to a simmer, cover, and cook until the bacon shreds easily, about 45 minutes. Drain. Chop the bacon fine and portion into 4 patties.

Put the bacon patties on a hot griddle (or in a hot skillet) and cover with a griddle weight (or press repeatedly with a spatula). Cook until crisp. Flip over and cook until the second side is crisp as well. Remove the weight and place 2 slices of American cheese on each bacon patty.

To make the burgers: Season the beef with salt and pepper and form into 4 patties. Heat a griddle or a large skillet. Cook the burgers to the desired degree of doneness.

Toast the buns, opened and cut side down, on the griddle. Slather 2 teaspoons mayonnaise on each of the bottom buns. Then smear 2 teaspoons mustard on top. Grab 2 onion slices and build an onion tower on each bun. Top the onions with a squirt of ketchup (this takes their harshness away). Place 2 pickle slices on the top of the tower. Next, put 2 tomato slices, then top the bottom bun off with a handful of shredded lettuce.

Place the cheese-topped bacon patties on the burgers and cover each with a bun. Set the whole thing on top of the prepped bottom buns. Wrap those suckers in a piece of paper and get to eating!