3639. BACON BANBANJI BURGERS

note: banbanji is a Japanese salad traditionally made with chilled chicken and cucumber.

makes six burgers


Patty seasonings:

2 tablespoons reduced sodium soy sauce
2 tablespoons mirin
2 tablespoons grated fresh ginger, including juices
1 tablespoon Sriracha sauce
1 tablespoon pure sesame oil
2 teaspoons cracked black pepper
1 1/2 teaspoons sea salt

Cucumber-Wakame Salad:
1 cup very thinly sliced cucumber, peeled if waxed (about 1/2 medium-sized)
1/3 cup re-hydrated wakame seaweed
1 1/2 cups thinly sliced nappa cabbage
1/4 cup sliced green onion
2 teaspoons toasted black sesame seeds
1/4 cup natural rice vinegar
3 tablespoons fresh lemon juice
1/2 teaspoon hot chili oil

Bacon Sauce:
1/2 cup quality ketchup
2 tablespoons Worcestershire sauce
1 teaspoon Sriracha sauce

Shiitake Sauce:
3 tablespoons red miso
3 tablespoons mirin
1/2 teaspoon pure sesame oil
1 1/2 pounds ground chuck, 80/20
1 pound ground sirloin, 90/10
1/2 cup sliced fresh green onions
12 strips applewood-smoked pepper bacon
3 tablespoons vegetable oil + oil for oiling grill rack
1/2 pound sliced shiitake mushroom caps (no stems)
6 sesame-seeded Kaiser rolls, split

Prepare a medium indirect heat fire in a charcoal grill with a cover, or preheat a gas grill to medium.

To make the patty seasonings, in a small bowl, mix together soy sauce, mirin, ginger, Sriracha, sesame oil, pepper and salt, cover and refrigerate.

To make the salad, in a medium bowl, mix together cucumber, seaweed, cabbage, green onion and sesame seeds, cover and refrigerate. In a small bowl, whisk together vinegar, lemon juice and oil, cover and refrigerate.

To make the bacon sauce, in a small bowl, mix together ketchup, Worcestershire and sesame oil; set aside.

To make the shiitake sauce, in a small bowl, mix together miso, mirin and sesame oil; set aside.

To make the patties, spread the chuck and sirloin out in a large shallow pan. Distribute the chilled patty seasoning mixture and green onions over meat. Using a fork, evenly mix seasoning mixture and green onions into meat. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Refrigerate until ready to grill.

To prepare bacon, lay bacon strips on a sheet pan lined with foil and place pan on grill rack. Internal grill temperature should be 375ºF. Close cover and cook bacon for 18 to 22 minutes, draining as necessary. Evenly spread slices with half of the bacon sauce and cook, covered, for 10 minutes. Dab or "mop" bacon with remaining sauce, close cover and cook for 8 to 12 minutes longer or until bacon is crisp and the sauce is firm and caramelized. Cut slices in half crosswise, tent with foil and keep warm.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To prepare the shiitakes, heat 3 tablespoons of vegetable oil in a medium skillet on the grill rack. Add the shiitakes and sauté for 5 to 7 minutes, stirring frequently, until mushrooms are tender. Stir in the reserved shiitake sauce, cook for 1 to 2 minutes, remove from heat, cover and keep warm.

Toss salad vegetables with reserved dressing and set aside.

To grill the patties, brush the grill rack with vegetable oil. Place the patties on the grill rack, cover and cook, turning once, until cooked to preference, 5 to 7 minutes per side for medium. During the last few minutes of cooking, add 4 bacon slice halves to each burger and place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, on each roll bottom, place an equal portion of mushrooms, followed by a bacon-topped patty and an equal portion of salad. Add the roll tops and serve.


bacon recipe source: Sutter Home Family Vineyards (@SutterHome), 277 St. Helena Hwy (Hwy 29), South St. Helena, CA 94574

3445. BACON HABANERO RANCH BURGER

1 1/2 pounds ground chuck
Kosher salt and freshly ground black pepper
4 slices of white cheddar cheese
bacon, cooked
tomato, sliced
lettuce

Habanero ranch sauce
1/4 cup buttermilk
1/4 cup mayonnaise
1 habanero pepper, stemmed and seeded
1 clove garlic
1 green onion
dash white vinegar
salt and pepper, to taste

Habanero Ranch Sauce: Place all ingredients in food processor and puree until smooth.

Burgers: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese. Remove patties from grill, serve on bun, topped with lettuce, tomato, bacon, and habanero ranch sauce.

bacon recipe source: Tommy, SMAK: a food blog, September 11, 2014

3424. QUESO BLANCO BACON BURGERS with WATERMELON and TOMATO SALSA FRESCA

makes six burgers

1 seeded serrano chile, minced
1 clove garlic, minced
1/2 teaspoon grated lime zest
2 tablespoons lime juice
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup diced watermelon
1/2 cup diced, seeded tomato
1/4 cup diced red onion
1/4 cup minced cilantro
6 slices bacon, diced
2 lbs ground chuck
4 oz. queso blanco (or Monterey Jack) cheese, grated
1/4 cup minced cilantro
2 cloves garlic, minced
1-2 minced chipotle chili peppers in adobo sauce
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons vegetable oil, for brushing grill rack
8 oz. queso blanco (or Monterey Jack) cheese, grated
6 bakery hamburger buns, split
6 leaves Bibb or Boston lettuce

Preheat a gas grill to medium-high heat, or prepare a medium-hot fire in a charcoal grill with a cover.
Combine chile, garlic, lime zest, lime juice, sugar, and salt in a medium non-reactive bowl and mix well. Stir in watermelon, tomato, onion, and cilantro. Cover and refrigerate while preparing burgers.

Place bacon in a large, heavy non-stick fire-proof skillet on the grill; cook until crisp. Reserving dripping, use slotted spoon to transfer bacon pieces to paper towels. Place ground chuck, cheese, cilantro, garlic, chipotle pepper, salt, black pepper, and bacon pieces in a large bowl; drizzle with 2 Tablespoons reserved bacon drippings. Mix lightly, handling as little as possible. Shape into 6 patties to fit buns.

When grill is ready, brush grill rack with oil. Place patties on the rack and cover. Cook, turning once, until done to preference; about 5-7 minutes per side for medium. Sprinkle cheese on patties during last 3 minutes of grilling. Place buns, cut side down, around outer edges of grill during last 2 minutes of grilling.

To assemble burgers, place lettuce on buns, top with equally divided salsa fresca, followed by patties. Add bun tops and serve.


bacon recipe source: Sutter Home Family Vineyards, 277 St. Helena Hwy (Hwy 29), South St. Helena, CA 94574

3387. BACON-WRAPPED MEATLOAF with BROWN SUGAR-KETCHUP GLAZE

yields 6 to 8 servings


Brown sugar ketchup glaze

1/4 cup ketchup or chili sauce
2 tablespoons light or dark brown sugar
2 teaspoons cider or white vinegar

Meatloaf
2 teaspoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 large eggs
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black paper
2 teaspoons Dijon mustard
2 teaspoons Worchestershire sauce
1/4 teaspoon hot red pepper sauce
1/2 up milk, buttermilk or low-fat plain yogurt
2 pounds meat-loaf mix (2 parts ground chuck, 1 part ground veal, 1 part ground pork)
2/3 cups crushed saltine crackers (about 16) or quick oatmeal or 1 1/3 cups fresh bread crumbs
1/3 cup minced parsley
6 ounces thin-sliced bacon

Brown sugar ketchup glaze: Mix all ingredients in a small bowl; set aside.

Meatloaf: Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool.

Mix eggs with thyme, salt, pepper, mustard, Worchestershire, pepper sauce, and milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cook onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)

Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches.

Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup.

Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling.

Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve.

bacon recipe source: Pam Anderson, Cooking Live, Food Network

3268. SIRLOIN SLIDERS with CRISPY BACON and CREAMY HORSERADISH MAYO

yields 12 mini hamburgers, 4 to 6 servings


3/4 pound ground chuck

3/4 pound ground sirloin
2 teaspoons minced garlic
1/4 cup minced onion
1 1/4 teaspoons salt
1/2 plus 1/8 teaspoon freshly ground black pepper
1/2 cup mayonnaise
2 tablespoons sour cream
3 tablespoons prepared horseradish
12 dinner roll-sized small brioche buns, split in 1/2 crosswise
2 tablespoons melted butter for brushing buns
6 slices bacon, cooked crisp, drained, and broken into 2-inch pieces

 

In a mixing bowl, combine the chuck, sirloin, garlic, onion, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and mix gently but thoroughly to combine. Using a 2-ounce ice cream scoop, divide the mixture into 12 scant 2-ounce balls of meat. Using your hands, shape to form small patties about 3 inches wide and 3/8-inch thick. Place on a plate and cover with plastic wrap. Allow to sit, refrigerated, at least 1 hour and up to overnight for flavors to mingle.

In a small bowl whisk together the mayonnaise, sour cream and horseradish and season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon pepper. Place in a nonreactive bowl and refrigerate until ready to serve, up to 3 days in advance.

When you are ready to cook the burgers, preheat a grill to high and lightly butter the cut sides of the buns with the melted butter. Wrap the buns in aluminum foil and place on the coolest part of the grill to warm while you grill the burgers.

Grill the burgers about 2 minutes per side for medium. Transfer to the warmed buns and garnish with pieces of the crispy bacon. Spoon a dollop of the horseradish mayonnaise on top of the bacon, then place the top portion of the bun over all. Serve the sliders hot.

bacon recipe source: Emeril Lagasse, "Tailgate," The Essence of Emeril, Food Network

3051. YUCATAN BURGERS with ASADERO CHEESE, BACON, and AVOCADO SOUR CREAM

1 Haas avocado, pitted and diced

1 cup Mexican sour cream
2 tablespoons lime juice
1 teaspoon garlic, finely minced
2 teaspoons fresh oregano leaves, finely chopped
12 slices bacon, diced
2 ounces achiote paste
3 tablespoons fresh orange juice
2 pounds ground chuck
1 teaspoon Mexican chili powder
1/2 teaspoon ground allspice
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
Vegetable oil, for brushing on the grill rack
1/2 pound asadero cheese (or other Mexican cheese)
6 hamburger buns, split

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
To make Avocado Sour Cream, place the avocado in a small mixing bowl and mash with the back of a fork until relatively smooth. Add sour cream, lime juice, garlic, and oregano; mix until well combined. Refrigerate until serving. Place a large fireproof non-stick skillet on the grill. Add bacon and cook until crispy, about 5 minutes. Drain on paper towels. To make the patties, in a large bowl add achiote paste and orange juice; stir until well combined. Add beef, chili powder, allspice, salt, and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top the burgers with equal amounts of Asadero cheese and place the buns, cut side down, on the outer edges of the rack to toast lightly.To assemble the burgers, place a generous amount of avocado sour cream on the cut sides of buns. On each bun bottom, place a patty topped with cheese and equal amounts of bacon. Add the bun tops and serve.


bacon recipe courtesy of: Sutter Home Winery, Inc., St. Helena, CA 94574

3035. CHEESE-STUFFED BACON MEATBALLS

yields four servings


Meatballs:

8 to 10 slices applewood smoked bacon
1 pound ground chuck
1 tablespoon Worcestershire sauce
1 package onion soup mix
1/2 cup panko bread crumbs
1 tablespoon coarse black pepper
1 tablespoon beef stock
8 to 10 bocconcini mozzarella balls

Marinara:

1/4 cup olive oil
1 yellow onion, finely diced
2 tablespoons minced garlic
2 tablespoons freshly chopped basil leaves
2 tablespoons freshly chopped oregano leaves
1 tablespoon coarse ground black pepper
2 (14-ounce) cans crushed tomatoes
2 (14-ounce) cans diced tomatoes in puree
1/2 teaspoon crushed red pepper flakes
1 tablespoon chicken bouillon

 

Meatballs:

Preheat the oven to 400 degrees F.

Arrange the bacon slices on a sheet pan. Put in the oven and bake until crisp, about 8 to 10 minutes. Remove the bacon from the pan to a cutting board and chop. Set aside.

In a large bowl, mix together the beef, Worcestershire, onion soup mix, bread crumbs, black pepper, stock and the chopped bacon.

Form portions of the meat around bocconcini to make smooth balls. Arrange the meatballs on a sheet pan with a rack and bake until thoroughly browned, about 10 to 15 minutes.

Marinara:

Add the oil to a medium saucepan over medium-high heat. When the oil is hot add the onion, garlic, basil, oregano and pepper and saute for a few minutes. Stir in the crushed and diced tomatoes, red pepper flakes and the bouillon. Lower the heat and simmer for 10 to 15 minutes.

Remove the meatballs from the pan to a serving platter and serve with the marinara sauce.

bacon recipe courtesy of: Aaron McCargo Jr., "Dishes with Dad," Big Daddy's House, Food Network

3002. BEEF, BARBECUE PULLED PORK and BACON BURGERS (a.k.a. Filthy Burgers)

yields between 6 and 8 burgers, depending on size 

1/2 pound of bacon, cooked until crisp through, drained and crumbled

2 cups fully cooked barbecue pulled pork roughly chopped with a knife

1 1/2 pounds ground chuck

kosher salt

For serving:

toasted burger buns

tender lettuce (like mixed spring greens or butter lettuce)

slices of pepperjack or Monterey jack cheese

barbecue sauce

Mix together the ground chuck, pulled pork, and bacon until everything is evenly distributed. 

For the most uniform burgers, line a baking sheet with parchment paper. Add 5 ounces of the meat mixture to a ring mold and gently press it into the edges of the mold forming a uniformly thick burger patty. Gently pull the ring mold straight up and tap down any edges that come up with it. Replace the ring mold on the parchment next to the burger and form another until all the meat mixture has been pressed into patties.

Place the tray with the burgers in the refrigerator while you preheat the grill to MEDIUM HIGH heat. After cleaning the hot grill, gently place the burgers over direct heat and sprinkle with kosher salt. Keep a spray bottle of water handy for flare-ups. Do not move the burgers once you've placed them on the grill until the brown (cooked) area goes at least halfway up the burger and you can easily slide your spatula under them, about 4 minutes. If there are flames flaring up because of fat from the burger, give them a little spritz with water. That should help long enough to cook the burger to the point where it will turn more easily. Flip the burgers carefully and continue grilling over MEDIUM HIGH heat until there are grill marks on the underside of the burger. Transfer the burgers over to one side of the grill and shut off the burners immediately under the burgers, turning the remaining burners onto MEDIUM LOW heat. This means your burgers will finish over indirect heat. When the interior temperature of the beef is 5°F below the point you like it (RARE: 125-130°F. MEDIUM: 140-150. WELL: 160-212°F.), lay the slices of pepperjack cheese on the burgers and use a spatula to immediately transfer them to a sided tray. Let them rest, lightly tented with foil, until the cheese is melted. Serve on top of tender greens on a toasted bun with as much barbecue sauce as you fancy!

bacon recipe courtesy of: Rebecca Lindamood, Foodie with Family, May 31, 2013

2953. GROUND BEEF and BACON PATTY MELT MUFFALETTA

yields four servings


Mushroom Topping:

1 tablespoon butter
1 tablespoon olive oil
8 fresh sprigs thyme, stripped and chopped
1/2 onion, finely chopped
1/2 serrano chile pepper, seeded and finely chopped
Pinch salt
Grind or two freshly ground black pepper
8 button mushrooms, sliced

Patty:

1 teaspoon Worcestershire sauce
1/2 teaspoon salt
A few grinds freshly ground black pepper
1 clove garlic, grated on a rasp
8 ounces ground chuck
Two 7-to-8-inch-round flatbreads, such as Aladdin or Metsuyan
3 slices American cheese
4 strips bacon, cooked and chopped
4 ounces smoked mozzarella, sliced or torn into bits
Ketchup, for serving

 

For the mushroom topping: Add the butter, oil, thyme, onions, chiles, salt and pepper to a pan over medium heat. Cook until the onions are tender and the thyme is fragrant, 6 to 8 minutes. Add the mushrooms and cook until they lose some moisture and wilt, about 5 minutes. Transfer the mushrooms to a plate and wipe out the pan to reuse.

For the patty: Whisk the Worcestershire, salt, pepper and garlic in a small bowl. Break up the ground chuck in a separate large bowl. Gently combine the Worcestershire and the ground chuck. Form the ground chuck into a ball.

Heat the pan over medium-high heat. Place the ball of ground chuck between two sheets of parchment or plastic wrap. Flatten the ball to a size a little larger than the flatbreads, using a rolling pin or the bottom of a glass. Place the flattened patty in the pan and cook on one side until the edges begin to curl under a bit. Flip the patty and cook the other side to your desired amount of doneness, about 5 minutes total.

Adjust an oven rack to the center of the oven and preheat to 350 degrees F. Place one of the flatbreads on a sheet of aluminum foil. Evenly layer the American cheese on top and sprinkle with the bacon. Place the patty on top and evenly spread the mushroom mixture on top. Place the smoked mozzarella on top. Place the second flatbread on top and tightly wrap the sandwich inside the foil and bake, flipping the sandwich halfway through the cooking process, about 10 minutes.

Remove the sandwich from the oven and let rest 5 minutes before opening. Cut the sandwich in to 4 wedges with a knife. Serve with ketchup.

 

 

bacon recipe courtesy of: Sunny Anderson, "Burgers and Dogs," The Best Thing I Ever Made, Food Network

2526. BACON BURGERS on BRIOCHE BUNS

yields eight servings


2 medium red onions, thinly sliced
6 tablespoons extra-virgin olive oil, plus more for brushing
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
salt and freshly ground pepper
8 slices of thick-cut bacon (12 ounces)
3 pounds mixed ground chuck and ground sirloin
12 ounces brie, sliced
8 brioche burger buns, split

Preheat the oven to 400°. On a rimmed baking sheet, toss the onions with 2 tablespoons of the olive oil and roast until softened, about 20 minutes. Meanwhile, in a small bowl, whisk the mayonnaise with the lemon juice. Gradually whisk in the remaining 1/4 cup of olive oil and season with salt and pepper. In a large skillet, cook the bacon over moderately high heat until crisp. Drain on paper towels and break each strip in half. Light a grill or preheat a grill pan. Form the ground meat into eight patties. Season generously with salt and pepper and brush with olive oil. Grill over moderately high heat until well-browned on the bottom, 5 minutes. Flip the burgers, mound the brie on top and grill for 4 minutes longer, until the cheese is slightly melted and the burgers are medium-rare. Spread the lemon mayonnaise on the cut sides of the buns; set the burgers on the bottoms and top with the bacon and onions. Close the burgers and serve right away.


bacon recipe courtesy of: Tyler Florence, "Pairing of the Day: October 2010, Tyler Florence's Recipe-Contest Winners," Food & Wine, October 2010

2420. QUESO FRESCO BACON BURGERS with AVOCADO SALSA

6 jalapenos
3/4 pound of bacon
3 pounds ground chuck
1 cup crumbled queso fresco
1/2 cup mayonnaise
1/4 buttermilk
2 tablespoons olive oil
2 avocados, pitted & thinly sliced
1 bunch cilantro, chopped
1/2 onion, thinly sliced
hamburger buns

In a skillet, cook the jalapenos in a little bit of oil until softened and charred. Transfer to a bowl, cover, and let cool slightly. Remove and discard the skin, stem, and seeds; finely chop the chiles.

Fry the bacon until crispy and reserve 1 tablespoon of bacon fat.

In a large bowl, combine the reserved bacon fat, half of the chopped chiles, and crumbled bacon. Then mix in the ground beef. Form into 6 patties and season with salt and pepper.

In a medium bowl, combine the crumbled queso fresco, mayo, buttermilk, 1 tablespoon of olive oil, and the remaining chiles. Season with salt and pepper; refrigerate.

In another bowl, toss together the sliced avocados, onion, cilantro, and remaining tablespoon of olive oil. Set aside.

Grill the burgers, turning once, for about 10 minutes for medium rare, longer if you like them more well done. Just before the burgers are done, toast the buns on the grill (or skillet) for about a minute.

Place a burger on each bun bottom, top with some avocado salsa and queso fresco dressing, and finish with the top half of the bun.


bacon recipe courtesy of: Crystal Light Faulkner, Mrs Happy Homemaker, June 30, 2011

2397. BACON and CHEESE CURD BURGER

makes 4 servings


4 thick bacon slices
1/4 cup packed brown sugar
2 pounds 85 percent lean ground chuck or 90 percent lean ground sirloin
3/4 cup cheese curds or string cheese, chopped
salt and ground black pepper
4 good quality hamburger buns
4 1/4 inch thick slices ripe tomato (optional)
4 thin slices white onion (optional)
4 Iceberg lettuce leaves (optional)

Place bacon slices on the unheated rack of a broiler pan. Sprinkle each slice with brown sugar. Bake in a 450 degree F oven for 10 minutes or until crisp. When cool enough to handle, chop bacon; set aside.

Divide beef into eight equal portions. Pat beef portions into patties approximately 4 inches in diameter and about 3/4-inch thick.

Equally divide and place the bacon and 3 tablespoons of the cheese curds in the middle of four of the patties, leaving 1/2 inch around the edge of the patty. Top each with the remaining 4 patties. Pinch edges of top and bottom patties together to form one large burger patty. Chill, covered, in the refrigerator for at least 1 hour.

Season burgers with salt and black pepper. For a charcoal grill, place the patties on the well-oiled rack of an uncovered grill directly over medium coals for 10 minutes. Turn with a wide spatula and grill 10 to 12 minutes more, until meat is cooked and an instant-read thermometer inserted into patties registers 160 degrees F. Toast buns, cut side down, on grill during last 1 to 2 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack and cover and grill as above.)

To serve, place a cooked burger on bottom half of each bun. If you like, top each with tomato, onion, and lettuce. Makes 4 servings.


bacon recipe courtesy of: Chef John McClure, Starker's Restaurant, 201 W 47th Street, Kansas City, Missouri, for Midwest Living Magazine