Posted on 03/06/2022 6:31:17 PM PST by simpson96
This burger has won Rachael's Burger Bash competition a record seven times! (snip) It includes his ketchup-mayo-sriracha secret sauce and bacon jam, which is way better than just bacon. The strips tend to slide off the burger, but the jam stays put and you get some in every bite!
Preparation For the bacon jam, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Add the onion, cover and cook 10 minutes. Uncover and cook, stirring occasionally, until very soft and golden brown, 10 to 15 minutes more. Add the balsamic vinegar and thyme and season with salt and pepper. Set aside.
For the secret sauce, mix the ingredients together in a small bowl.
For the burgers, preheat a grill to medium-high and brush the grates with vegetable oil. Form the beef into six ½-inch-thick patties and season with salt and pepper. Grill 5 minutes; flip and brush with the mustard. Grill 5 minutes more for medium-rare, topping with the cheese during the last minute. Spread the secret sauce on the bottom buns, then top with the burgers, bacon jam, pickles and top buns.
(Excerpt) Read more at rachaelrayshow.com ...
That bacon jam recipe looks interesting.
BFL
My son has made some bacon jam and brought it to family cookouts. Once you have it, you’ll wonder why you weren’t doing it all along.
“bacon jam, which is way better than just bacon. The strips tend to slide off the burger,”
I am not even a good cook, but I have never had bacon strips slide off my burgers.
I would happily try a bacon jam though
A cheeseburger should be just a seasoned charbroiled beef patty with a slab of cheese melted into it on a toasted buttered bun.
Everything beyond that takes away from the simple beauty of a cheeseburger.
The above is the opinion of the poster and in no way reflects the thoughts and values of anyone else. It is also totally correct.
Foodie ping.
I make eight ounce patties, preferably with grass fed ground beef. I then cook them medium to medium rare.
Brioche bun with thick slices of swiss or provolone cheese on both sides. Maybe some sautéd mushrooms.
That's it. No need for sauces or other condiments.
It's a half-pounder and you only need one per person.
Anyone can add slop to a burger made with a myriad of ingredients. So what? A real burger is the meat recipe (with a combination of two cuts), and a modicum of toppings—a slice of red onion, red leaf lettuce, and a slice of tomato on a toasted sourdough bun. The rest is just slop. I am a purist.
Its a thing of beauty.
.
form “the beef”? lets try ribeye.
Not at today’s prices.
+1 Simplicity with fresh ingredients are the difference.
Yours sounds great, however, have you ever tried wagyu for the burger? I highly recommended.
“A cheeseburger should be just a seasoned charbroiled beef patty with a slab of cheese melted into it on a toasted buttered bun...Everything beyond that takes away from the simple beauty of a cheeseburger.”
Thought I was the only one.
You may come grill at my house anytime. I like the cut of your jib.
At age 63 I finally decided to learn how to make a good burger.
Mine is similar to this one in the OP. I cook the patty for 8 minutes then flip and insert a thermometer and cook until it reaches 160. Changes your whole outlook on life.
Sam the Cooking Guy
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.