Bash Burgers Recipes
THE B AND B "BASH BURGER"
Steps:
- Preheat a gas grill to high heat or heat a large skillet over high heat.
- Sprinkle the patties generously with salt and pepper and place on the grill. Spread each patty with 1 teaspoon of the Dijon mustard, and then grill or pan-sear the burgers to desired temperature. During the last minute of cooking, place a slice of cheese on each patty until it begins to melt.
- To assemble the burgers, dress both sides of each bun with 1 tablespoon of the Special Sauce. Place the patties on the bottom buns and top each burger with 2 to 3 tablespoons of the warm Bacon Jam. Place the top bun on each burger, slice in half, and serve immediately.
- Render the bacon in a pan over low heat with 1/4 cup water until crispy, 20 to 25 minutes. Transfer the bacon to a paper towel-lined plate to drain excess grease.
- Remove all but 2 tablespoons of the bacon fat from the skillet and add the canola oil and onions. Sweat the onions over low heat until translucent and lightly caramelized, 20 to 25 minutes, and then transfer to a nonreactive bowl.
- Pulse the bacon lardons in a food processor until they reach a coarse consistency. Fold the bacon into the onions, and then stir in the vinegar and thyme. Season with salt and pepper, and then let cool to room temperature before storing in the refrigerator for up to 1 week. Remove the thyme sprig when reheating.
- Blend together the mayonnaise, ketchup, sherry vinegar, Sriracha and garlic in a food processor. Season with salt and pepper, and then store in an airtight container in the refrigerator until ready to use.
SMASH BURGERS
Now is not the time to cut calories or skimp on salt. Go for ground chuck that is at least 80/20. If you can find a blend with ground brisket or short rib, all the better. The best burger comes with being liberal with kosher salt-it is beef's best friend. -James Schend, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). , Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness; sprinkle each with 1/8 teaspoon salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef., Serve burgers on buns with toppings as desired.
Nutrition Facts : Calories 339 calories, Fat 16g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 760mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
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- Cut bacon into ¼ inch lardons, and render over low heat with a ¼ cup of water for 20-25 minutes, or until bacon is crispy. Remove the bacon and place on a paper towel lined plate to absorb any excess grease.
- Cut onions into ½ inch dice, and sweat over low heat in a medium saucepan with 2 tablespoons bacon fat and 1 tablespoon canola oil for 20-25 minutes, until onions are translucent and lightly caramelized.
- In a food processor, pulse bacon lardons until they reach a course consistency. Fold chopped bacon into caramelized onions, add white wine vinegar and steep 1 sprig of thyme in bacon jam.
- Season patties generously with salt and pepper. Put burgers on the grill and add one teaspoon Dijon mustard on patty while grilling. Grill burgers to desired temperature.
- While burgers are cooking, toast brioche buns. Dress both sides of bun with 1 tablespoon special sauce.
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