My dirty fat reverse bacon double cheeseburgers...
Discussion
Tonight, the wife is at work on 24hr shift, so it's an excuse for a Man V. Food-esque cook-in, here's how to make my Reverse Bacon Double Cheeseburgers. It's a bit misleading, because it's not a double burger (thank god) but it is double cheese and the bacon is inside the burger!
First we need us some ingredients. Here we've got some beef steak mince, some bacon, some double gloucester cheese (others are available), some wholegrain mustard, an egg, some black peppercorns and some garlic, all we need for a really basic burger mix.
First we want to pound up some black peppercorns, you can use a grinder if you like, I like the burgers peppery, and this is a far easier way to do it:
Then basically we want to lash all the burger ingredients in a bowl to mix up. Here we have the steak mince, the egg yolk (binds it together, bin the white) ground peppercorns, crushed garlic cloves, dollop of wholegrain mustard, bit of salt, dash of cayenne pepper as I like a bit of kick, then literally mash it all up together.
You should end up with this:
Next you want to shape out 4 very thin beef patties from the mix, like this:
Many thinzzz:
Chop a few rashers of bacon up thinly:
Then drop a little bit of butter in a pan for colour, and gently fry the bacon until it goes crispy:
Pop the bacon to one side, draining into the pan as you remove it, but don't ditch the pan, use the bacon fat to fry some onion up for the burgers:
Finely grate some of the cheese, then make a small smoked bacon and cheese parcel inside of half the burger patties:
You then want to overlay the other pattie, to enclose the cheese/bacon parcel:
Press the edges together and shape these into burgers with your hands, then rub them in olive oil for cooking:
Preheat your pan for cooking the burgers, I like to use a ceramic steak pan as you can preheat it gently to build the heat while you make the burgers, and get it searing hot before you cook. I have it literally smoking before I drop the burgers in, to give the chargrilled finish:
Having pre-heated your oven to 250C ish, whip the cooked burgers off onto a tray, and pop the last of the grated cheese over them:
Pop them in the oven, while the cheese melts, prep your burger buns. I quite like using breakfast muffins, toasted with french mustard and ketchup on them. You can add salad to make yourself feel better. Remove the burgers as soon as the cheese has melted and pop them into the prepared buns, then lash the fired onions on top before you pop the lids on:
Pop the tops on with any extra fillings of your choice and you're good to go:
When you chomp into them, you should have a tasty burger, with an oozy cheesy melted centre with smoked bacon, ala:
They're probably not a great choice if you're trying to get thin, or avoid heart problems, but f
k it, they taste amazing and they can't be any less healthy than a kebab post session at the weekend. You can add anything you like the burger mix to sex it up, capers, spice etc, some blue cheese would be decent with a splash of jack daniels in the burger mix...
Anyhoot, have a shot, they're awesome*!
First we need us some ingredients. Here we've got some beef steak mince, some bacon, some double gloucester cheese (others are available), some wholegrain mustard, an egg, some black peppercorns and some garlic, all we need for a really basic burger mix.
First we want to pound up some black peppercorns, you can use a grinder if you like, I like the burgers peppery, and this is a far easier way to do it:
Then basically we want to lash all the burger ingredients in a bowl to mix up. Here we have the steak mince, the egg yolk (binds it together, bin the white) ground peppercorns, crushed garlic cloves, dollop of wholegrain mustard, bit of salt, dash of cayenne pepper as I like a bit of kick, then literally mash it all up together.
You should end up with this:
Next you want to shape out 4 very thin beef patties from the mix, like this:
Many thinzzz:
Chop a few rashers of bacon up thinly:
Then drop a little bit of butter in a pan for colour, and gently fry the bacon until it goes crispy:
Pop the bacon to one side, draining into the pan as you remove it, but don't ditch the pan, use the bacon fat to fry some onion up for the burgers:
Finely grate some of the cheese, then make a small smoked bacon and cheese parcel inside of half the burger patties:
You then want to overlay the other pattie, to enclose the cheese/bacon parcel:
Press the edges together and shape these into burgers with your hands, then rub them in olive oil for cooking:
Preheat your pan for cooking the burgers, I like to use a ceramic steak pan as you can preheat it gently to build the heat while you make the burgers, and get it searing hot before you cook. I have it literally smoking before I drop the burgers in, to give the chargrilled finish:
Having pre-heated your oven to 250C ish, whip the cooked burgers off onto a tray, and pop the last of the grated cheese over them:
Pop them in the oven, while the cheese melts, prep your burger buns. I quite like using breakfast muffins, toasted with french mustard and ketchup on them. You can add salad to make yourself feel better. Remove the burgers as soon as the cheese has melted and pop them into the prepared buns, then lash the fired onions on top before you pop the lids on:
Pop the tops on with any extra fillings of your choice and you're good to go:
When you chomp into them, you should have a tasty burger, with an oozy cheesy melted centre with smoked bacon, ala:
They're probably not a great choice if you're trying to get thin, or avoid heart problems, but f
k it, they taste amazing and they can't be any less healthy than a kebab post session at the weekend. You can add anything you like the burger mix to sex it up, capers, spice etc, some blue cheese would be decent with a splash of jack daniels in the burger mix...Anyhoot, have a shot, they're awesome*!
- They're also hugely calorific and may cause heart attacks
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