So with the advent of getting 75 lbs of hamburger with our side of beef (this is after we gave 40 lbs to neighbors) I’ve decided to start playing with my favorite food The Hamburger.
Yes I WILL gladly pay you on Tuesday for a hamburger today.
So while I got caught up in making this new burger I totally forgot to take a picture. What is worse is, I made them again for lunch and forgot again.
This burger I am calling the Ciabatta Bacon Burger.
For The Burgers
1 pound Ground Beef (don’t use that 2% fat beef for these. You’re not saving yourself. Get the 15% and live a little)
2 cloves Garlic, finely minced
1 tsp Salt
½ tsp Pepper
6 ounces Smoked Pork, finely chopped (see note)
1 small Onion, sliced
Slices Of Monterey Jack Cheese
2 each Ciabatta Buns, sliced in half
2-3 Tbs. Bacon Fat
For The Sauce
5-6 Tbs. Mayo
2-3 Tbs. Worcestershire Sauce
Mix hamburger, garlic, salt & peppers, and smoked pork together. Form into 4 even patties and let chill at least 1 hour.
Next mixed the mayo and worcestershire sauce together and season with s&p.
Slice the onions thin and cook in 1 Tbs of the bacon fat. Do not caramelize, just quickly brown them a bit and soften them just a tad. You still want that crunch.
When time to grill heat grill to medium low (burgers should never be cooked on high heat. My BBQ does quiet well when all burners are on low. I only heat up the side the burgers are cooking on) Cook burgers to desired doneness. We like ours with just a blush of pink. Put cheese on top of each burger and let rest.
While the burgers are resting – take remaining bacon fat and heat it up a bit. Using a pastry brush, brush each side of the Ciabatta buns. Grill the buns cut side down till nice and toasted. This is where a lot of the flavor comes from.
Assembly – The burgers are served open faced. Take a Tbs of the mayo sauce and generously put on cut side of bun. Add a cheese covered burger, top with onions and some fresh cracked pepper.
Note – Wait what do you mean you don’t have any smoked pork?! Doesn’t everyone smoke a 10 pound pork butt before they make burgers? No?! Ok ok fine, if you don’t have some smoked pork on hand, then use bacon. Cook it a bit, but not to the crunchy stage. Crumble it up and add to the beef. You’ll need about 6 slices. This is a great way to get your rendered bacon fat for the rest of the recipe if you don’t keep all your bacon in the fridge like I do.
PS – which is great for fried green beans, fried potatoes, making hash..well you get the idea.