Epic Burger Tower

Ingredients

• 60 lb Ground beef (80% lean) (Divided into 10 equal patties (≈6 lb each). Keep cold until forming.)
• 2 tbsp Salt (Season beef before forming patties.)
• 1 tbsp Black pepper (Freshly ground preferred.)
• 10 slices Velveeta cheese (or similar processed cheese) (One slice per patty, placed during the last minute of grilling.)
• 20 slices Jalapeño bacon (Crisp in a skillet; two slices per patty.)
• 10 pieces Large burger buns (10‑inch diameter) (One bottom bun and one top bun per layer; use sturdy buns to hold weight.)
• 10 large leaves Lettuce leaves (Optional, for a bit of crunch.)
• 10 slices Tomato slices (Optional, adds freshness.)

Instructions

1. Season the beef

   Place the 60 lb of ground beef in a large mixing bowl. Sprinkle 2 tbsp salt and 1 tbsp black pepper over the meat and gently mix with hands until evenly distributed. Do not over‑work the meat.

   Time: PT15M

2. Form giant patties

   Divide the seasoned beef into 10 equal portions (≈6 lb each). Using a kitchen scale for accuracy, shape each portion into a flat, round patty about 1 inch thick and 10‑inch diameter. Press a small indentation in the centre of each patty to prevent bulging while cooking.

   Time: PT20M

3. Pre‑heat the grill

   Turn on the char‑broil grill to high heat, aiming for a surface temperature of about 450°F (232°C). Allow the grill to pre‑heat for 10 minutes.

   Time: PT10M

   Temperature: 450°F

4. Grill the patties

   Place the patties on the hot grill. Cook for 6‑7 minutes per side, or until an internal temperature of 160°F (71°C) is reached. During the last minute of the second side, place one slice of Velveeta cheese on each patty and close the lid to melt.

   Time: PT30M

   Temperature: 450°F

5. Crisp the jalapeño bacon

   While the patties finish cooking, heat a skillet over medium heat. Lay the 20 slices of jalapeño‑infused bacon in a single layer and cook until crisp, about 4‑5 minutes per side. Transfer to paper towels to drain excess fat.

   Time: PT10M

6. Rest the patties

   Remove the grilled patties from the grill and let them rest on a cutting board for 5 minutes. This allows juices to redistribute and prevents a soggy bun.

   Time: PT5M

7. Assemble the tower

   On a large serving platter, place the first bottom bun. Layer a patty, a slice of melted cheese, two strips of crisp bacon, optional lettuce and tomato. Repeat the layering process ten times, finishing with the top bun. Press gently to keep the tower stable.

   Time: PT15M

8. Serve immediately

   Slice the tower with a large serrated knife, serve hot, and enjoy the massive, calorie‑packed creation.

   Time: PT5M

Nutrition Facts

Calories

9000

Protein

600 g

Carbohydrates

30 g

Fat

600 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ground beef (80% lean): Ground turkey (will be less fatty)
• Instead of Salt: Kosher salt
• Instead of Black pepper: White pepper
• Instead of Velveeta cheese (or similar processed cheese): American cheese, Cheddar cheese
• Instead of Jalapeño bacon: Regular smoked bacon, Turkey bacon
• Instead of Large burger buns (10‑inch diameter): Potato rolls, Pretzel buns
• Instead of Lettuce leaves: Spinach, cabbage
• Instead of Tomato slices: Pickles

Equipment Needed

• Large mixing bowl
• Kitchen scale
• Char‑broil grill or grill pan
• Spatula or metal tongs
• Skillet (for bacon)
• Meat thermometer
• Cutting board
• Chef’s knife
• Large serving platter or disposable tray

Critical Steps — Do Not Skip

• Season and keep the beef cold before forming patties.
• Form evenly sized patties with a central indentation.
• Cook each patty to an internal temperature of 160°F (71°C).
• Stack the tower on a stable, wide platter to prevent collapse.

Chef Tips from the Video

• Add a dash of smoked paprika to the beef seasoning for extra depth.
• For extra heat, drizzle a jalapeño‑infused mayo between layers.
• Use a meat thermometer; the safest internal temperature for ground beef is 160°F (71°C).

Troubleshooting

Storage

Refrigerator: Store any leftover patties, cheese, and bacon in airtight containers for up to 3 days.

Freezer: Uncooked patties can be wrapped tightly and frozen for up to 2 months.

Room temperature: Assembled tower should be consumed within 2 hours; do not leave at room temperature longer.

Make-Ahead Tips

• Form and freeze the raw patties up to 24 hours in advance; thaw in the refrigerator before cooking.
• Cook the bacon ahead of time and store in the fridge; re‑heat quickly before assembly.