Pepper Crusted Bacon Cheeseburgers

Mid-February, the kind of cold that makes a pot of beans on the stove the right answer to everything. Set the Table at New Birth Saturday morning. Six girls. We did baked chicken.

Daddy in his apartment in the back. I brought him his coffee and his medication this morning. He grumbled. The grumble was the love. I caught the smell of Mama's seasoning blend at the stove Tuesday morning. Just for a second. The grief comes when it comes.

Chili Saturday. Beef and beans. Cornbread on the side.

Marcus, 20, studying for finals at Alabama. Jasmine, 18, home from Howard for the weekend.

The week held. The kitchen held. We are still here.

The neighbors had a Friday cookout this week. I brought my mac and cheese. They have come to expect this. I have come to expect this. The block is the block.

I drove to the Walmart on Camp Creek Saturday morning. The kind of grocery run that takes two hours because you run into three people you know. Sister Patrice caught me in the produce. We talked about her grandbaby for fifteen minutes.

Daddy sat in his chair after dinner watching the news. He fell asleep before the third quarter. Standard.

Sunday service at New Birth this morning. The choir sang. I sang soprano in the second alto row. Pastor preached about Naomi and Ruth. The congregation said amen. I said amen.

Wednesday Bible study at the church. We read through Proverbs. The women in my row argued about whether wisdom is built or born. I said both. They agreed, sort of.

I had a hard counseling case at school this week. A seventh-grade girl whose mama lost her job. We talked. I gave her my number. I told her she could call.

The blood pressure check was Wednesday. The numbers were borderline. The doctor wants me to walk more. I am walking more.

I went to the cemetery Saturday morning. Brenda's grave is on the hill at South-View. Curtis still goes most Sundays. I left a small bouquet of magnolias.

Derek and I had date night Friday. Same restaurant, same booth, same enchiladas for me and carne asada for him.

I read for an hour Sunday night before bed. Some novel about a Black woman in 1960s Alabama. Mama would have liked it.

Darnell sent a photo from Clarksville. The garden is producing. He grew tomatoes the size of softballs. I sent him back a photo of my sweet potato casserole. We are competitive about food now in our middle age.

Andre called from LA. He told the Kevin Hart story again. Twenty-some years and that boy is still telling that story. Everyone in this family is going to hear about Kevin Hart at our funerals.

Miss Ernestine called Tuesday. She's ninety-something and sharp as ever. She told me my potato salad still needs more mustard.

Pastor preached about the prodigal son again. He preaches about that boy at least three times a year. The text is the text but every preaching is different. I cried in the second service this time. Don't ask me why.

Saturday morning I had Set the Table at the Cascade Heights center. Twelve young women. We did baked chicken. One of them — Imani, sixteen — was so afraid of seasoning that she barely shook the salt. I stood next to her and put my hand over hers and said, baby, you cannot be afraid of food. We seasoned the chicken. The chicken came out right. She glowed.

I made a casserole for the church potluck. The pan came back empty. That is the only review I trust.

The neighbors’ Friday cookout reminded me why I never show up empty-handed — and why the food you bring has to be worth the conversation you’re about to have in the yard. That Saturday chili was for the family, for Daddy, for the week that needed holding together. But these pepper crusted bacon cheeseburgers are for the block: bold enough to hold their own on a crowded grill, simple enough that you can make them without thinking too hard, and good enough that people stop talking and just eat for a minute.

Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min | Servings: 4

Ingredients

1 1/2 lbs ground beef (80/20 blend)
2 tsp coarsely ground black pepper
1 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp smoked paprika
8 slices thick-cut bacon
4 slices sharp cheddar cheese
4 brioche burger buns, split and toasted
4 leaves green leaf lettuce
1 large tomato, sliced
1/2 red onion, thinly sliced
Mayonnaise, mustard, or your preferred condiments

Instructions

Cook the bacon. In a large skillet over medium heat, cook bacon in batches until crispy, about 8–10 minutes. Transfer to a paper-towel-lined plate and set aside. Reserve 1 tablespoon of drippings in the skillet.
Season the beef. In a large bowl, combine ground beef with black pepper, kosher salt, garlic powder, and smoked paprika. Mix gently with your hands just until the seasoning is incorporated — do not overwork the meat.
Form the patties. Divide the beef into 4 equal portions and shape into patties about 3/4-inch thick. Press a slight indentation in the center of each patty with your thumb to prevent puffing during cooking.
Cook the burgers. Heat the skillet with reserved drippings (or a grill) over medium-high heat. Cook patties 4–5 minutes per side for medium doneness, or until internal temperature reaches 160°F.
Add the cheese. In the last minute of cooking, lay one slice of cheddar on each patty. Cover the skillet loosely with a lid or tent with foil to melt the cheese.
Toast the buns. While burgers rest, place buns cut-side down on the skillet or grill for 1–2 minutes until lightly golden.
Assemble and serve. Spread condiments on the buns. Layer lettuce, tomato, and onion on the bottom bun, place the cheesy patty on top, cross two strips of bacon over the cheese, and close with the top bun. Serve immediately.

Nutrition (per serving)

Pepper Crusted Bacon Cheeseburgers — The Cookout Belongs to the Block