Wednesday, November 28, 2012

Ultimate Burger

I planned these burgers for dinner tonight since I played golf this afternoon.  The afternoon temperatures were in the mid-60's with blue skies, the perfect golf weather as far as I'm concerned.  It was a fun afternoon spent outside and I'm looking forward to playing again.

I prepped these burgers this morning, so it would be easy to fire up the grill and get these cooked.  These are really great burgers with the secret to keeping them moist, (shhh) bacon fat.  I have not yet made bread in our motor home, so I bought whole wheat hamburger buns.  These would be fabulous on homemade buns.  I'll try that next time.



Ultimate Steakhouse Burger
Makes 4 servings
6 strips of bacon
1 to 2 slices of white sandwich bread, crust removed and torn into 1/2-inch pieces  (about 1 cup)
1/4 cup milk
1 1/2 pounds ground beef, 85-90% lean
1 teaspooon kosher salt
1/2 teaspoon black pepper
2 large garlic cloves, grated on a microplane

In a large skillet over medium heat, cook the bacon until it is browned and crisp, about 8 minutes.  Transfer the bacon to a paper towel lined plate to drain; set aside.  Spoon 2 tablespoons of the bacon fat into a bowl; set aside to cool.

Place the bread in a small brown, add milk, and let the mixture sit until saturated, about 5 mintues.  Using a fork, mash the mixture until it forms a smooth paste.  Break the beef up into small pieces in a medium bowl.  Season with salt and pepper, then add the garlic, bread paste, and reserved bacon fat.  Using a fork or hands, lightly knead the mixture until it is well incorporated and forms a cohesive mass.  Divide the mixture into 4 equal portions and form in 3/4-inch thick patties.  Using a finger, make several dimples onto one side of each patty.  This prevents the patty from doming once cooked.

Prepare a charcoal or gas grill with a hot fire.  Grill the burgers (without pressing down!) until they are well seared on each side, about 7-10 minutes total.  Served topped with previously cooked bacon, if desired.  Enjoy!

From The Galley Gourmet

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