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Went to a local butcher and they had hamburger with bacon mixed in...
Posted on 2/25/14 at 11:54 pm
Posted on 2/25/14 at 11:54 pm
60/40 Hamburger/bacon mixture. That seems kinda high on the bacon percentage, but I have no choice but to try it. Have any of you had something similar?
ETA: Will orally pick up this weekend for burgers...
ETA: Will orally pick up this weekend for burgers...
This post was edited on 2/25/14 at 11:56 pm
4
Posted on 2/26/14 at 12:21 am to Jax-Tiger
Rouses makes a really good burger mixed with cheddar jack cheese and jalapenos. I think the beef is ground round.
Posted on 2/26/14 at 4:39 am to Jax-Tiger
My deer processor makes a bacon burger that's excellent.
Posted on 2/26/14 at 5:18 am to Jax-Tiger
I assume you need to cook burger to at least med well then, to ensure bacon is cooked?
Posted on 2/26/14 at 5:31 am to ksayetiger
Well done because of raw bscon
Posted on 2/26/14 at 5:35 am to Rouge
quote:
Well done because of raw bscon
Which is why I prefer to put my bacon on top of the burger rather than inside it. A medium rare to just medium burger is god on a plate.
This post was edited on 2/26/14 at 5:37 am
Posted on 2/26/14 at 5:35 am to Rouge
I guess the bacon fat will keep it moist then.
I.need to try this
I.need to try this
Posted on 2/26/14 at 6:01 am to ksayetiger
Why not mix in a little warmed bacon drippings. Juicy, medium rare/ med burger? 
Posted on 2/26/14 at 6:13 am to Jax-Tiger
I have made the burgers in my kitchen using my food mill on my mixer, bacon, onion, garlic added to the beef(roast into the mixture). Throw it on a grill and you have a hard time waiting til they cook to start eating them
Posted on 2/26/14 at 6:15 am to Rouge
quote:
Well done because of raw bscon
That's why I have to try it. If it's a real lean bacon, it might dry out.
Posted on 2/26/14 at 6:22 am to Jax-Tiger
I bet the bacon has been cured and probably smoked huh? If so it's not it really raw. At least that's how my guy does it. The smokiness of the bacon is what makes the deal.
Posted on 2/26/14 at 6:38 am to Martini
quote:
Which is why I prefer to put my bacon on top of the burger rather than inside it. A medium rare to just medium burger is god on a plate.
Agreed.
Since I'm sure this will become the latest incarnation of a how to cook your burger? thread I'll go ahead and offer my preferred method:
1. cook bacon over med heat in cast iron skillet then remove and set on paper towel to drain/crisp up
2. crank heat up to high and cook burger (80/20, medium thickness, indention in middle) in the bacon grease. 2 minutes on each side then add sharp cheddar cheese. add a splash of water to the pan then immediately cover with lid to let it steam and finish cooking the meat + melt the cheese **steaming is the fastest and best way to get ooey gooey melty cheese I've found.
3. let burger rest while you assemble the bun, which is brushed w/ butter and slightly toasted. put yellow mustard on each side, add burger to bottom bun, add bacon, add raw red onion, add pickles, cover with other half of bun.
4. annihilate
Posted on 2/26/14 at 6:44 am to Rohan2Reed
When you cooking me a burger, brah? Throw that fresh crisp lettuce on top of that and I'm in
Posted on 2/26/14 at 7:52 am to Rohan2Reed
You can achieve that steam melting cheese effect by just lidding the skillet and skipping the water.
Posted on 2/26/14 at 9:17 am to Rohan2Reed
quote:You messed up when you didn't grill the onions and add ketchup
Agreed.
Since I'm sure this will become the latest incarnation of a how to cook your burger? thread I'll go ahead and offer my preferred method:
1. cook bacon over med heat in cast iron skillet then remove and set on paper towel to drain/crisp up
2. crank heat up to high and cook burger (80/20, medium thickness, indention in middle) in the bacon grease. 2 minutes on each side then add sharp cheddar cheese. add a splash of water to the pan then immediately cover with lid to let it steam and finish cooking the meat + melt the cheese **steaming is the fastest and best way to get ooey gooey melty cheese I've found.
3. let burger rest while you assemble the bun, which is brushed w/ butter and slightly toasted. put yellow mustard on each side, add burger to bottom bun, add bacon, add raw red onion, add pickles, cover with other half of bun.
4. annihilate
Posted on 2/26/14 at 9:40 am to LSUballs
quote:
You can achieve that steam melting cheese effect by just lidding the skillet and skipping the water.
I've found that sometimes their isn't enough bacon grease or moisture left to steam it quickly enough. Don't want the burger to end up overcooked while i'm waiting for the cheese to melt all the way.
Posted on 2/26/14 at 9:41 am to Neauxla
Raw onions or bust.
Posted on 2/26/14 at 9:41 am to Neauxla
quote:
You messed up when you didn't grill the onions
Whew. There's a hell of an idea.
quote:
and add ketchup
ketchup on a burger? lolz.
oh, and I forgot to include my seasoning. which is salt (1/2 kosher, 1/2 garlic salt) and cracked black pepper.
Posted on 2/26/14 at 11:24 am to LSUballs
quote:
I bet the bacon has been cured and probably smoked huh? If so it's not it really raw
Exactly. We get a 75/25 version that is really good. You do not have to go well done on it.
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