The BEST Burger Ever!

This just may be the yummiest burger I've ever had. This recipe makes 3 - 1/3lb. burgers...

Ingredients:
1# lean (93% or more) ground beef
1/4 C chopped red onion
1-2 cloves minced garlic
1/8 - 1/4 C ketchup (eyeball it)
1/4 tsp salt
1/8 tsp pepper
3 slices American cheese
3 strips bacon, cooked crisp and crumbled
Tone's Canadian Steak Seasoning (found at Sam's, not sure where else?)
Burger toppings and buns

1. Put beef, onion, garlic, ketchup, salt & pepper in a bowl and mix well but gently. I use my hands.
2. Divide into 6 portions and make 6 (about 1/4") patties. Place on waxed paper so you can pick them up easily.
3. Fold cheese slices into quarters (or if patties are large enough, no need to fold) and place on 3 of the patties.
4. Top cheese with bacon and remaining patties.
5. Seal the edges together well and lightly sprinkle with steak seasoning.
6. Cook on a hot grill to desired doneness!

Note: For extra tastiness, toast your buns with a little garlic butter (mix softened butter - the real stuff, not margarine - with a dash of garlic powder and a little salt).

Onion & Pepper Smothered Round Steak

This is an Emeril recipe, slightly altered, that is super easy for days you just don't have time to spend in the kitchen!

Ingredients:
2 1/4 lbs thin top round steak, sliced into 1/4" strips
1 1/2 T Emeril's Essence
1/4 C vegetable oil
3 T all-purpose flour
2 C chicken broth
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 tsp salt
1/2 tsp cayenne pepper (I used ground red pepper and it turned out a little HOT!)
1/2 tsp ground black pepper
1 T freshly chopped parsley
White rice for serving

1. Combine flour and Essence in a bowl and toss meat to coat.
2. Heat oil in large cast iron or deep skillet over medium-high heat. Brown meat, in batches, until browned on all sides. Return all meat to the skillet.
3. Add chicken broth and stir, scraping any bits off the bottom of the pan.
4. Add onions and peppers, salt, cayenne & pepper. Cook, stirring frequently for 6-8 min, until veggies are wilted then let simmer, uncovered, for about an hour (while you go do something else!) or until meat is very tender and gravy is thickened. ***Don't forget to start your rice!
5. Add parsley and serve over white rice.