Bacon and fries burger
- The Rainbow Team
- Mar 5, 2016
- 2 min read
For the pattie:
1 egg 1 teaspoon mustard (regular or Dijon) 1 teaspoon Worcestershire sauce 1 small onion, finely grated 1 clove garlic, minced 1⁄2 teaspoon salt 1⁄2 teaspoon pepper 1 lb medium ground beef
FLAVOUR PERK STIR-INS
1 tablespoon creamy caesar salad dressing or 1 tablespoon Greek salad dressing 1 tablespoon chopped sun-dried tomato 1 tablespoon sour cream or 1 tablespoon yoghurt 1 tablespoon grated fresh lemon rind or 1 tablespoon lime rind 1 tablespoon grated gingerroot 1 tablespoon ketchup or 1 tablespoon barbecue sauce 1 teaspoon lemon pepper 1 teaspoon curry powder 1 teaspoon dried oregano or 1 teaspoon dried thyme or 1 teaspoon dried rosemary 1 tablespoon fresh herb 2 teaspoons cajun seasoning 1 teaspoon sesame oil 1 teaspoon teriyaki sauce or 1 teaspoon hoisin sauce 1 fresh jalapenos or 1 pickled jalapeno pepper, chopped
DIRECTIONS
Lightly oil grill& heat BBQ to medium. Whisk egg in a bowl& add next 6 ingredients. Add any of the “stir-ins” that appeal to you. Crumble in beef& using your hands or a fork, gently mix together. Handle the meat as little as possible – the more you work it, the tougher it gets. Gently shape (don’t firmly press) mixture into burgers about ¾ inch thick. Using your thumb, make a shallow depression in the centre of each burger to prevent puffing up during cooking. Place burgers on the grill, close lid& BBQ until NO LONGER PINK INSIDE, turning once, about 6 – 8 minutes per side. An instant read thermometer should read 160F. Don't abuse your burgers by pressing with a spatula, pricking with a fork or turning frequently as precious juices will be lost!
ASSEMBLE YOUR BURGER
Lightly roast two bunns.
Add chili / lettuce, gherkens of your choice on the bottom bun.
Top with the burger pattie.
Top with crispy fried bacon.
Top with french fries.
Top with a thick slice of mature cheddar cheese.
Top with your favourite burger sauce.
Complete the masterpiece with the top bun.
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