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Please Fave the Original Submission here.
*sobs* I have no words *wipes tears*
From
!
Cook, Carnivore, and all-around Cool Werewolf
lunarwolf has been turning this wuffy into a drool-monster with his wonderful pictures and recipes for beefy, bacon-y burgers recently. There's only so much of that this poor wuffy can take, and Vrghr finally snapped and went off the deep end of Bacon Craziness!
Vrghr proudly presents the
There's bacon in the Aioli/Mayo! (x1)
There's bacon in the Bourbon BBQ sauce! (x2)
There's BBQ Basted Bacon on top of the burger! (x3)
There's bacon in the burger patty itself! (x4)
And the patty is fried in bacon grease! (x5)
The only way wuff could squeeze more bacon into this, is if he baked the buns himself and put baked bacon into the bread! *pants*
What we have here is 1/2 lb of a mixture of bison and 85/15 Angus beef + 1/2 lb of real bacon bits, on toasted sesame buns slathered with home-made Bacon Aioli and home-made Bacon Bourbon BBQ sauce, topped with pepper colby jack and Havarti cheese, with two extra thick strips of bacon basted in the bourbon bbq sauce, finished with thin slices of purple onion, fresh garden tomato, and crisp lettuce! That is a plate of burger porn, if wuff does say so himself!
The meat is seasoned with salt, pepper, a bit of BBQ seasoning, and fortified with a couple tablespoons of Italian bread crumbs; all the better to soak up and retain the rich juices of the prime meat and bacon.
Wuffy chose to do these on a cast iron skillet instead of the grill, for a few reasons: 1) Cast iron radiates heat well, imparting a uniform, deep, rich Maillard crust to the meat, instead of the random grill marks. 2) Wuff could add some of the bacon grease to the pan to infuse even more rich bacon flavor, which can't be done on the grill. 3) No flare-ups from the dripping fat to turn the Maillard reaction to burnt char.
The addition of smoke flavoring to the BBQ sauce took care of the lack of smoky notes from the grill.
Vrghr also chose to cut his bacon strips in half. This way, they fit within the buns without long spears of bacon hanging out the sides. If your bacon draws up farther, you may not want to do that.
The recipes for the home-made Bacon Aioli and Bacon Bourbon BBQ Sauce are posted separately.
Bacon Aioli here: http://www.furaffinity.net/view/16435091/
Bacon Bourbon BBQ Sauce here: http://www.furaffinity.net/view/16435535/
Below you'll find the ingredients, directions, and "assembly instructions" for the whole burger.
Ingredients:
1 lb Angus 85 lean/15 fat Ground Beef (mince)
1 lb Bison (buffalo)
1/2 lb Real bacon bit (or ground bacon)
2 Tbs Italian seasoned Bread Crumbs
2 tsp BBQ Spice Mix
1 tsp ground Black Pepper
1/2 tsp "Omnivore" salt
2 Tbs bacon fat
2 strips extra thick smoked Bacon (cut in half) (per burger)
1 extra large Sesame Seed Bun (per burger)
2 Vine Ripe Tomatoes (sliced)
1 med Purple Onion (sliced very thin)
1 head Lettuce
Directions:
Gently mix the bacon, bison, and burger together with the spices and bread crumbs until everything is well combined. But try not to over-work the meat (makes it tough and reduces juiciness.)
Separate into 1/2 lb portions and gently flatten into 4-5 inch patties.
Press the centers of the patties down a bit with your thumbs, so the edges are thicker (the meat draws up as it cooks. This keeps the end result flatter so the toppings don't roll off).
Place the half-length bacon slices on a microwave safe plate, or microwave bacon cooker. Cover with paper towel to prevent splatters. Microwave on high for about 2 1/2 minutes (1200 W microwave, times may vary).
Pour off and reserve bacon grease. Immediately dunk the half-strips into the bbq sauce and set aside to await the burger.
Place the buns cut-side up on a cookie sheet. Set the oven to broil with the top rack about 6 inches from the broiler.
Heat the cast iron skillet until very hot, almost smoking. Add 2 Tbs of reserved bacon grease. Swirl pan to coat.
Immediately add the hamburger patties. Do not crowd!
Allow to cook 3 minutes.
Place the cookie pan with the buns in the oven to start toasting.
Flip the burgers and cook on the other side 2-3 minutes for med rare.
About 90 seconds in, cover the patties with 1 slice Havarti and 1 slice Colby Jack cheese each.
At the 2 minuter point, check the buns - should be lightly toasted. Remove from oven and turn off oven.
Remove skillet from heat.
Assembly:
Slather the top and bottom of the buns with about 2 tsp of the Bacon Aioli. Add another teaspoon or two of the BBQ sauce.
Place a cheese-covered patty on the bun bottom, top with another teaspoon of BBQ sauce.
Add two strips of the Bourbon BBQ Basted Bacon.
Cover with some of the purple onion, a slice of tomato, and a couple crisp leafs of lettuce.
Top with the other bun.
Slice in half, if needed to fit in your mouth!
DEVOUR!
Wuff would pay real money for these at a restaurant!
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
*sobs* I have no words *wipes tears*
From
!******************************Cook, Carnivore, and all-around Cool Werewolf
lunarwolf has been turning this wuffy into a drool-monster with his wonderful pictures and recipes for beefy, bacon-y burgers recently. There's only so much of that this poor wuffy can take, and Vrghr finally snapped and went off the deep end of Bacon Craziness!Vrghr proudly presents the
!!Bacon Bacon Bacon Bacon Bacon Bourbon BBQ Bison Burger!!There's bacon in the Aioli/Mayo! (x1)
There's bacon in the Bourbon BBQ sauce! (x2)
There's BBQ Basted Bacon on top of the burger! (x3)
There's bacon in the burger patty itself! (x4)
And the patty is fried in bacon grease! (x5)
The only way wuff could squeeze more bacon into this, is if he baked the buns himself and put baked bacon into the bread! *pants*
What we have here is 1/2 lb of a mixture of bison and 85/15 Angus beef + 1/2 lb of real bacon bits, on toasted sesame buns slathered with home-made Bacon Aioli and home-made Bacon Bourbon BBQ sauce, topped with pepper colby jack and Havarti cheese, with two extra thick strips of bacon basted in the bourbon bbq sauce, finished with thin slices of purple onion, fresh garden tomato, and crisp lettuce! That is a plate of burger porn, if wuff does say so himself!
The meat is seasoned with salt, pepper, a bit of BBQ seasoning, and fortified with a couple tablespoons of Italian bread crumbs; all the better to soak up and retain the rich juices of the prime meat and bacon.
Wuffy chose to do these on a cast iron skillet instead of the grill, for a few reasons: 1) Cast iron radiates heat well, imparting a uniform, deep, rich Maillard crust to the meat, instead of the random grill marks. 2) Wuff could add some of the bacon grease to the pan to infuse even more rich bacon flavor, which can't be done on the grill. 3) No flare-ups from the dripping fat to turn the Maillard reaction to burnt char.
The addition of smoke flavoring to the BBQ sauce took care of the lack of smoky notes from the grill.
Vrghr also chose to cut his bacon strips in half. This way, they fit within the buns without long spears of bacon hanging out the sides. If your bacon draws up farther, you may not want to do that.
The recipes for the home-made Bacon Aioli and Bacon Bourbon BBQ Sauce are posted separately.
Bacon Aioli here: http://www.furaffinity.net/view/16435091/
Bacon Bourbon BBQ Sauce here: http://www.furaffinity.net/view/16435535/
Below you'll find the ingredients, directions, and "assembly instructions" for the whole burger.
Ingredients:
1 lb Angus 85 lean/15 fat Ground Beef (mince)
1 lb Bison (buffalo)
1/2 lb Real bacon bit (or ground bacon)
2 Tbs Italian seasoned Bread Crumbs
2 tsp BBQ Spice Mix
1 tsp ground Black Pepper
1/2 tsp "Omnivore" salt
2 Tbs bacon fat
2 strips extra thick smoked Bacon (cut in half) (per burger)
1 extra large Sesame Seed Bun (per burger)
2 Vine Ripe Tomatoes (sliced)
1 med Purple Onion (sliced very thin)
1 head Lettuce
Directions:
Gently mix the bacon, bison, and burger together with the spices and bread crumbs until everything is well combined. But try not to over-work the meat (makes it tough and reduces juiciness.)
Separate into 1/2 lb portions and gently flatten into 4-5 inch patties.
Press the centers of the patties down a bit with your thumbs, so the edges are thicker (the meat draws up as it cooks. This keeps the end result flatter so the toppings don't roll off).
Place the half-length bacon slices on a microwave safe plate, or microwave bacon cooker. Cover with paper towel to prevent splatters. Microwave on high for about 2 1/2 minutes (1200 W microwave, times may vary).
Pour off and reserve bacon grease. Immediately dunk the half-strips into the bbq sauce and set aside to await the burger.
Place the buns cut-side up on a cookie sheet. Set the oven to broil with the top rack about 6 inches from the broiler.
Heat the cast iron skillet until very hot, almost smoking. Add 2 Tbs of reserved bacon grease. Swirl pan to coat.
Immediately add the hamburger patties. Do not crowd!
Allow to cook 3 minutes.
Place the cookie pan with the buns in the oven to start toasting.
Flip the burgers and cook on the other side 2-3 minutes for med rare.
About 90 seconds in, cover the patties with 1 slice Havarti and 1 slice Colby Jack cheese each.
At the 2 minuter point, check the buns - should be lightly toasted. Remove from oven and turn off oven.
Remove skillet from heat.
Assembly:
Slather the top and bottom of the buns with about 2 tsp of the Bacon Aioli. Add another teaspoon or two of the BBQ sauce.
Place a cheese-covered patty on the bun bottom, top with another teaspoon of BBQ sauce.
Add two strips of the Bourbon BBQ Basted Bacon.
Cover with some of the purple onion, a slice of tomato, and a couple crisp leafs of lettuce.
Top with the other bun.
Slice in half, if needed to fit in your mouth!
DEVOUR!
Wuff would pay real money for these at a restaurant!
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Category Photography / Tutorials
Species Unspecified / Any
Size 1096 x 1280px
File Size 350.4 kB
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