Grilling with Walter: RECIPE for Chef John Howie’s Beardslee Public House Ultimate Bacon Burger

baconburger

Ingredients: Yield: serves 2 Yield: serves 4
• Potato Burger Bun Roll – sliced in half 2 each 4 each
• Butter 1 Tbsp. + 1 tsp. 2 Tbsp. + 2 tsp.
• 6oz Bacon 60/40 Beef/Bacon Patty 2 each 4 each
• Burger Baste – see recipe 1 Tbsp. 2 Tbsp.
• Burger Spread – see recipe 4 Tbsp. 8 Tbsp.
• Canadian Bacon – cooked to order – ¼ oz. slice 4 pieces 8 pieces
• Smoked Bacon – see recipe, cooked crisp 4 each slices 8 each slices
• Ripe Beefsteak Tomato - cored, sliced 1/4" thick 2 slices 4 slices
• Cheddar Cheese – 1oz wt.slices 2 each 4 each
• Greenleaf Lettuce  - by the leaf 2 each 4 each

When Ordered:

  1. Spread the butter on the sliced bun. Place the bun on flat top and grill until golden brown.
  1. Meanwhile, place the burger patty on the broiler/grill and baste the top with 1 tsp. burger baste. Let cook for 1 ½ -2 minutes. Heat the Canadian bacon on the grill.
  1. Turn the patty over and baste with 1 tsp. of burger baste. Let patty cook until an internal temperature of 155° is achieved and maintained for 12 seconds. Place Canadian bacon then cheese slice on patty when burger is almost at desired temperature.

Note: Cooking burger patty to 155° internally and maintaining that temperature for 12
seconds, will ensure that if E. Coli 0157:H7 bacteria, if present, will be destroyed.

  1. Remove the bun from the flat top and spread top half with 2 Tbsp. of Burger Spread. Assemble burger by placing burger patty on bottom bun, smoked bacon, tomato slice and lettuce. Close burger with the top bun. Serve.
Burger baste Ingredients: Yield: 1 ½  cups
• Worcestershire Sauce ¾ cup
• Soy Sauce ¾  cup
• Coarse Ground Black Pepper 1 Tbsp.
• Garlic - granulated 1 Tbsp.
• Sugar - granulated 2 tsp.

Burger Baste Procedures:

  1. Combine and bring all ingredients to a simmer in a sauce pot over a medium-high heat.
  1. Cool, transfer and store refrigerated until needed.

 

Burger Spread Ingredients: Yield: 2 cups Yield: 6 cups
• Mayonnaise 1 1/3 cups 4 cups
• ketchup 1/3 cup 1 cup
• Mustard – yellow prepared 1 Tbsp. + 1 tsp. 4 Tbsp.
• Dill Pickle – rough chopped ¼” 3 Tbsp. 9 Tbsp.
• Garlic Powder ½ tsp. 1 ½ tsp.
• Paprika ½ tsp. 1 ½ tsp.
• Onion Yellow-Smoked – minced fine 3 Tbsp. 9 Tbsp.
• Cayenne 1/16 tsp. 3/16 tsp.

Burger Spread Procedures:

  1. Combine and rough puree in a food processor.
  1. Transfer, label and store refrigerated until needed.

NOTE: If you don’t have a smoker you can use caramelized onion instead.

 

Smoked yellow onion Ingredients: Yield: ½ cup
• Yellow Onion – peeled, core removed, cut 1” diced ½ cup

Smoked yellow onion procedure Procedures:

  1. Place the cut onion on a smoking rack and smoke with high smoke and low heat for 20 minutes
    until smoked flavor has completely permeated the onion flesh. Transfer, label and hold refrigerated
    until needed.