I love sports, especially football, so it is with great sadness that I acknowledge the end of football season with this Sunday’s exhibition of the Super Bowl. In honor of the final match (although it would be better if GREENBAY were playing) I figure why not go out with a BANG and introduce you to the Juicy Bacon Burger! I don’t know if you know this Super Bowl “factoid”, but all foods consumed on Super Bowl Sunday are CALORIE FREE 🙂 with that being said here is a bit of heaven on a bun, kinda…
I don’t always eat burgers, but when I do it’s the Juicy Bacon Burger! This burger is one of the juiciest, most decadent hamburgers I’ve ever eaten or made in my life. How can any sandwich with egg, cheese, and bacon be wrong? To help you get to know me better, I’m not a fan of sandwiches or hamburgers so to endorse this hamburger is a BIG DEAL. This recipe does come with a warning: you will need several napkins and a nice cold beer to enjoy the ultimate burger experience!
- 8 oz ground Short Ribs*
- 8 oz ground Sirloin*
- 8 oz ground Chuck*
- 8 slices smoked bacon, thick cut
- 4 slices Cheddar cheese
- 4 large eggs, fried
- ½ c Red Onions, pickled
- 4 dill pickles, thin sliced
- 4 English muffins, split
- kosher salt
- fresh cracked pepper
- spicy ketchup (¼ c ketchup combined with ¼ c sriracha, add cayenne pepper to taste)
*If you don’t own a Kitchen Aide mixer with the meat grinding attachment, have your grocery store butcher grind the meats for you.
- Preheat the stovetop grill pan and cook the bacon on medium-high until brown and crispy. Drain the bacon on paper towels while reserving the fat of the bacon in the pan and return it to the stovetop.
- Combine the ground meats in a bowl and season with kosher salt and fresh cracked pepper. Shape into patties that are a bit larger than the English muffins. Place the burgers in the hot skillet containing the bacon fat and cook the burgers 3 minutes on each side for doneness that is medium rare. Cook an additional 2 minutes on each side for a well done burger.
- Place the sliced cheddar cheese on top of the flipped burger during the final minutes of cooking. While the burgers are resting (the resting step is VERY important because this is what makes the burgers JUICY), lightly grill the English muffins for 1 minute. Pan fry each egg to your level of doneness (I prefer the yolk to run to add to the “juiciness”).
- Rest a patty on each of the bottom layers of the English muffins, followed by sliced pickles, red onions, fried egg, spicy ketchup and ENJOY!
adapted from Michael Symon
- Son of Burger Mountain (offthebroiler.wordpress.com)
- San Francisco: Excellent Burgers and Booze at Dear Mom (aht.seriouseats.com)
- The London Best: festive burgers (standard.co.uk)
- Bacon-Stuffed Hamburgers (redtri.com)