|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
01-22-2011, 11:59 PM | #1 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
|
Recipe: Monster Onion Bacon Burgers (pics)
Monster Onion Bacon Burgers
Last night I had a request from my wife. She asked for burgers with grilled onions and jack cheese, and with a side of sweet potato fries. I was happy to oblige, and I added bacon. That's very rarely a bad move. OK, a burger is a burger, right? Wrong! A burger is only as good as what it's made of. My blend of choice is half sirloin and half chuck. I've found this to be a great mix of flavor and juiciness. If you can't find or identify either of these, ask your butcher. The right meat really does make all the difference. I always shoot for a final blend of about 20% fat. Lean burgers are just not good. Sorry, but that's just a fact. Not only does fat equal flavor, but it also equals "Man, this is a juicy burger!" Ingredients 4 large Burger buns 4 slices Colby-Jack cheese 1/2 lb Ground sirloin 1/2 lb Ground chuck 1/2 cup Cooked bacon, crumbled 1 Tbsp Canola oil 1 medium Yellow onion, diced to 1/2" 2 tsp Garlic salt 2 tsp Black pepper, ground fresh Method Combine the beef in a large mixing bowl. Use your hands to mix the meat well. Yes, it's messy. Note: You want to mix the meat just enough to combine the two cuts evenly. To avoid tough burgers, don't over-mix it until it goes to a pasty consistency. Divide the meat into four equal portions (I use a scale) and form them into evenly-sized patties (about 1/2" thick and six inches in diameter). Sprinkle both sides of each patty with the garlic salt and pepper. Use your index finger to put a hole in the center of each patty and set them aside. Note: The hole helps the burger maintain its flat shape, and not swell in the center and become a meatball. Heat a medium saute pan over medium-high heat. Add the oil to the pan and let it heat for one minute. Add the onions to the pan and saute them, mixing often, until they are translucent and just starting to brown on the edges. Tasty Tip: A splash of whiskey added to the onions will add another great flavor dimension. Add the cooked bacon to the pan, mix well, and remove from the heat. Start your grill and prepare for direct and indirect cooking (heat to one side) over a medium-hot fire (375-400º). Grill the burgers over direct heat for four minutes. Flip the burgers and cook them another four minutes. Move the burgers to the cooler side of the grill and top each with a slice of cheese. Toast the buns over direct heat. Top each burger with a healthy portion of the sauteed onion and bacon mixture. Serve and enjoy! ----- John Last edited by PatioDaddio; 01-23-2011 at 12:17 AM.. |
|
Thanks from: ---> |
01-23-2011, 12:02 AM | #2 |
Full Fledged Farker
Join Date: 03-28-10
Location: Minneapolis, KS
|
Late supper? Wow those look DELICIOUS!!! I might have to try that on the UDS I am building tomorrow night if I get it done in time.
|
|
Thanks from:---> |
01-23-2011, 09:00 AM | #3 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
|
Those look fantastic! I like blending sirloin as well to add some extra beefy flavor to the juicy chuck, it makes quite a difference I think.
__________________
Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
|
01-23-2011, 09:23 AM | #4 |
Full Fledged Farker
Join Date: 01-16-11
Location: Milton Keynes, UK
|
A couple of years ago I made a few quid on some shares (we're talking tens of pounds here not hundreds or thousands...I'm no City trader!!!!)
So, anyway with my new found wealth, did I pump it back into more stock? did I spend it on little bit's 'n' pieces that you need but never get round to buying? No!, I went to the butchers and had him mince up some aged rump, aged ribeye and onglet for me....I then turned this delectable mix into burgers, let them rest overnight...and they were GOOOOOD!!! The rump gave it some chewiness (in a good way), the ribeye the fat and the onglet a lovely 'beefy' flavour. Man, I have burgers that I made out of regular supermarket mince for dinner tonight....now I have reminded myself of these beauties tonight's efforts will no doubt have me whining like a 12 year old girl with a skinned knee for some more rump, ribeye and onglet 'specials'!!!! |
|
01-23-2011, 12:22 PM | #5 |
is one Smokin' Farker
Join Date: 10-22-06
Location: Sterling,Colo
|
Now that's some fine lookin burgers right there! Great lookin pics as well!
__________________
Smoking meat and drinking beer it doesn't get any better!! Cookshack 008 2-WSM 2-UDS Bar-B-Chef offset |
|
Thanks from:---> |
01-23-2011, 12:49 PM | #6 |
is One Chatty Farker
Join Date: 04-26-10
Location: Memphis, TN
|
Beautiful John! But how did you do your sweet potato fries? I've done sweet potato fries several times and mine never looked like that! So crispy looking...so please, please please give it up - how'd you do 'em? And those burgers look absolutley sinful BTW! I can see why your wife would request them!
__________________
[FONT=Comic Sans MS][SIZE=3][COLOR=red]Michele [FONT=Arial]>^..^<[/FONT][/COLOR][/SIZE][/FONT] [FONT=Comic Sans MS]22" OTS "Dirty Girl"[/FONT] [FONT=Comic Sans MS]Weber Performer/Cajun Bandit "Cajun Queen"[/FONT] [FONT=Comic Sans MS][FONT=Comic Sans MS]GOSM "Bubba Q", Stovetop Smoker "Lazy Girl", ET-73[/FONT][/FONT] [B][FONT=Comic Sans MS][COLOR=navy]Avatar by NorthwestBBQ[/COLOR][/FONT][/B] |
|
Thanks from:---> |
01-23-2011, 01:13 PM | #7 | |
Full Fledged Farker
Join Date: 09-01-08
Location: Huntsville,Alabama
|
Quote:
Sirloin is 90/10 - chuck is 80/20 and round is 85/15
__________________
SmokinRub.com - Give our rubs a try :)find us on Facebook - http://www.facebook.com/smokinrub |
|
|
01-23-2011, 03:57 PM | #8 |
is one Smokin' Farker
Join Date: 01-21-10
Location: Denver, NC
|
That looks Great, John.
__________________
[B][COLOR=black]Bill[/COLOR][/B] [COLOR=black][COLOR=red][B]Red[/B][/COLOR] [/COLOR]Performer 1993 Green Performer 1998 22.5 OTG 22.5 OTS UDS Mini WSM Super Fast [COLOR=red][B]Red[/B][/COLOR] Thermapen :thumb: [B]Got butt ? Smoke it !![/B] |
|
Thanks from:---> |
01-23-2011, 04:27 PM | #9 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
|
Outstanding food and photos, as usual! That burger has me drooling!
__________________
Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
|
Thanks from:---> |
01-23-2011, 07:27 PM | #10 |
Full Fledged Farker
Join Date: 03-16-10
Location: Portland, OR
|
John, those look fantastic!!
__________________
Heaven Bound BBQ Competition Team (Jesse & Amanda) Backwoods Piglet on a Trailer Traeger 070 WSM 22.5 [COLOR=Blue]Blue[/COLOR] Thermapen |
|
Thanks from:---> |
01-23-2011, 07:48 PM | #11 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
|
John, you should enter that in the "Pub Grub" TD!
I sure would hit that! In fact, i just got some steak out of the fridge and I'm gonna make that tonight. Cheers! Bill
__________________
A butterflies wings. About to bring down everything... |
|
Thanks from:---> |
01-23-2011, 09:12 PM | #12 | ||
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
|
Quote:
Quote:
Thanks for your continued support and gracious comments. John |
||
|
01-23-2011, 09:26 PM | #13 |
is one Smokin' Farker
Join Date: 01-26-10
Location: Fall City, WA.
|
I'm speechless...
__________________
Phil [COLOR="Red"]Damn Straight BBQ Team[/COLOR] [url]http://www.facebook.com/DamnStraightBBQ[/url] KCBS & PNWBA Member, PNWBA CBJ Superior SS-2 Backwoods Fatboy Primo XL Weber Ranch Kettle |
|
01-23-2011, 09:33 PM | #14 |
On the road to being a farker
Join Date: 09-20-09
Location: Lowell Arkansas
|
Outstanding looking burgers!!!
|
|
01-23-2011, 09:37 PM | #15 |
Babbling Farker
Join Date: 05-26-07
Location: Southern California
|
John, as usual you got it together. Lovely.
__________________
Tom |
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Recipe: Onion & Bacon Marmalade (pic) | PatioDaddio | Q-talk | 12 | 02-08-2013 05:48 PM |
Recipe: Beer-Battered Onion Rings (pics) | PatioDaddio | Q-talk | 40 | 01-08-2012 06:36 AM |
Recipe: Grilled Brussels Sprouts with Onion-Bacon Marmalade (pics) | PatioDaddio | Q-talk | 6 | 11-27-2011 07:24 AM |
Recipe: County Fair Onion Burgers (pic) | PatioDaddio | Q-talk | 17 | 08-30-2011 08:32 PM |
Recipe: Onion Marmalade (pics) | PatioDaddio | Q-talk | 16 | 05-16-2010 08:41 PM |
Thread Tools | |
|
|