For most of the life of The Galley Gourmet blog, I have tended to end each week on a sweet note, but with the long holiday weekend and it being grilling season, I simply had to share this recipe with you.
I am all for a nice piece of red meat that is seasoned with just salt and pepper, but when it comes to burgers, that combo is usually lacking. In comes this recipe-- one that will give you all the flavors of that restaurant style burger you can really sink your teeth into. Can you guess the secret ingredient to the ultimate chargrilled burger?? Ta da! You win, and the prize is bacon fat! Yep, the moo and the oink join forces in this creation☺.
I am old school and keep a jar of bacon fat in my fridge at all times, but I have included in the recipe the frying of the bacon and reserving of the grease. You can also take your burger creation a step further by topping it with the cooked bacon, but I like to keep it all about the burger.
Toast up some homemade hamburger buns on the grill and apply your favorite condiments and extras for the ultimate steakhouse burger.
But before I go, I will leave you with a few festive links to some sweet red and blue treats to make and bake for the holiday weekend.
Ultimate Steakhouse Burger
8 strips of bacon
1 to 2 slices of white sandwich bread, crust removed and torn into 1/2-inch pieces (about 1 cup)
1/4 cup milk
1 1/2 pounds ground beef 85-90% lean
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 large garlic cloves, grated on a microplane
In a large skillet over medium heat, cook the bacon until it is browned and crisp, about 8 minutes. Transfer the bacon to a paper towel lined plate to drain; set aside. Spoon 2 tablespoons of the bacon fat into a bowl; set aside to cool.
Place the bread in a small bowl, add milk, and let the mixture sit until saturated, about 5 minutes. Using a fork, mash the mixture until it forms a smooth paste. Break the beef up into small pieces in a medium bowl. Season with salt and pepper, than add the garlic, bread paste, and reserved bacon fat. Using a fork or hands, lightly knead the mixture until it is well incorporated and forms a cohesive mass. Divide the mixture into 4 equal portions and form into 3/4-inch thick patty. Using a finger, make several dimples onto one side of each patty. This prevents the patty from doming once cooked.
Prepare a charcoal or gas grill with a hot fire. Grill the burgers (without pressing down!) until they are well seared on each side, about 7-10 minutes total. Serve topped with remaining bacon, if desired. Enjoy!
Source: Adapted from Cook's Country June/July 2005