Ms. Ann’s Ghetto Burger

This copycat version of Ms. Ann’s legendary Ghetto Burger is my tribute to one of Atlanta’s most iconic burgers. Built with juicy beef, crispy bacon, chili, melty cheese, fried onions, and all the classic burger fixings, this one is big, messy, and full of flavor. For my version, I kept it simple and bold using Uncle Dibbz Texas Steak Rub for the beef.

Serves: 1-2
Prep Time: 15 minutes
Cook Time: 25 to 30 minutes
Total Time: 40 to 45 minutes

Ingredients

For the burger patties

• 1/2 to 3/4 pound 80/20 ground beef
• 1 to 2 teaspoons Uncle Dibbz Texas Steak Rub
• 1/4 teaspoon Uncle Dibbz Delta Dust

For the burger

• 2 slices American cheese
• 2 to 3 strips thick cut bacon
• 1/2 medium onion, thinly sliced
• 1/4 to 1/2 cup chili
  
• Shredded iceberg lettuce
• 2 tomato slices
• 1 tablespoon mayonnaise
• 1 tablespoon ketchup
• 1 tablespoon yellow mustard
• 1 hamburger bun

For the chili boost

• 1 teaspoon Uncle Dibbz Memphis Bussin BBQ Rub

Instructions

1. Prep the beef: Divide the ground beef into 2 loose balls. Season with Uncle Dibbz Texas Steak Rub and Uncle Dibbz Delta Dust. Do not overwork the meat.
2. Cook the bacon: In a skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel lined plate.
3. Warm the chili: Add the chili to a small saucepan over low heat. Stir in Uncle Dibbz Memphis Bussin BBQ Rub for that sweet BBQ depth. Let it warm gently.
4. Cook the onions: Add the sliced onions to a skillet or flat top with a little oil and cook until softened and lightly caramelized.
5. Smash the patties: Heat a cast iron skillet or griddle over medium heat. Place the beef balls down and smash them flat. Cook 4 to 5 minutes on the first side, flip, then cook another 3 to 5 minutes until done to your liking.
6. Add the cheese: Top each patty with 1 slice of American cheese during the last minute of cooking so it melts.
7. Toast the bun: Lightly toast the bun cut side down on the skillet until golden.
8. Build the burger: Spread mayonnaise on the bottom bun. Add a spoonful of warm chili, then the first cheeseburger patty, some fried onions, the second patty, more onions, crispy bacon, tomato, shredded lettuce, ketchup, and mustard. Finish with the top bun.
9. Serve: Cut in half and serve hot. This burger is supposed to be big, messy, and loaded.

Tips

• Keep it simple and let the beef and seasoning shine.
• The Memphis Bussin BBQ Rub gives the chili that sweet and smoky flavor this burger needs.
• This burger is meant to be messy. That’s part of the experience.
• Best served hot right off the skillet.