Subj : BH&G 3255
To   : All
From : Dave Drum
Date : Thu Jul 08 2021 11:17:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bacon Cheeseburgers w/Kentucky Bourbon Sauce
 Categories: Beef, Cheese
      Yield: 4 Servings
 
      2 ts Oil
      2 sl Bacon; in 1/2" strips
    2/3 c  Yellow onion; fine chopped
      1 cl Garlic; minced
    1/4 c  Bourbon
      1 c  Ketchup
    1/4 c  Water
      3 tb Cider vinegar
      3 tb Unsulfured molasses; not
           - blackstrap
      2 tb Dark steak sauce
      1 tb Spicy brown mustard
      1 ts Liquid smoke
    1/2 ts Hot pepper sauce

MMMMM--------------------------BURGERS-------------------------------
      8 sl Bacon
  1 1/2 lb Ground chuck (80% lean)
      1 ts Kosher salt
    1/2 ts Fresh ground black pepper
      4 oz Smoked cheddar; shredded or
           - sliced
      4    Hamburger buns; split
      4    Leaves romaine lettuce
      8 sl Ripe tomato
      2 lg Handfulls hickory or
           - mesquite wood chips
 
  Soak the wood chips in water for at least 30 minutes.
  
  In a heavy medium saucepan warm the oil over medium heat.
  Add the bacon strips and cook until browned and crisp, 3
  to 5 minutes. Using a slotted spoon, transfer the bacon
  to paper towels to drain and cool, leaving the drippings
  in the pan.
  
  Add the onion to the saucepan, reduce heat to medium-low,
  and cook until soft and golden brown, 8 to 10 minutes,
  stirring occasionally. Stir in the garlic and cook until
  fragrant, about 1 minute. Add the bourbon, increase the
  heat to medium-high, and boil to reduce slightly, about 1
  minute. Add the next eight ingredients (through the hot
  pepper sauce) and bring to boiling over medium-high heat.
  Reduce the heat to low and simmer, uncovered, until the
  mixture thickens and is reduced to about 2 cups, about 20
  minutes, stirring occasionally. Turn off the heat and
  stir in the cooked bacon. Cover and keep warm.
  
  Meanwhile, in a skillet cook the 8 bacon slices over
  medium heat until browned and crisp, 8 to 10 minutes,
  turning occasionally. Transfer bacon to paper towels to
  drain.
  
  Mix the ground chuck, salt, and pepper and gently form
  four patties of equal size, each about 3/4-inch thick.
  With your thumb or the back of a spoon, make a shallow
  indentation about 1 inch wide in the center of the
  patties to prevent them from forming a dome as they cook.
  Chill until ready to grill.
  
  Prepare grill for direct cooking over medium-high heat
  (about 400ºF/205ºC). Drain and add the wood chips to
  the charcoal or to the smoker box of a gas grill,
  following manufacturer's directions, and close the lid.
  When smoke appears, grill the patties over direct
  medium-high heat, with the lid closed, 8 to 10 minutes,
  turning once. During the last minute of grilling time,
  place one-fourth of the cheese on each patty to melt, and
  toast the buns, cut side down, over direct heat.
  
  Build each burger on a bun with lettuce, tomato, bacon
  slices, and sauce.
  
  Makes: 4 servings
  
  Better Homes & Gardens | July 2015
  
  MM Format by Dave Drum - 25 July 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I have a dollar; I am a homeopathy billionaire!

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