52 New Recipes | a bacon-y burger
Since I was sick last week, I obviously didn't try a new recipe. I was barely eating dinner, and it is not at all inspiring to cook a new recipe when you have no appetite.
But I'm pleased to report that I am hungry again. Whee!
So, this week I tried the recipe I'd planned to try last week: a bacon burger from a recent issue of Cook's Country.
(actually, the bacon burger is on the cover of the magazine at that Amazon link right now!)
Instead of just slapping a few slices of bacon on top of the burger, this recipe calls for running bacon through a food processor, browning it, and then mixing it in with the ground beef.
This way you get a pleasant bacon flavor in every bite of the burger.
Plus, you slowly saute onion slices in the bacon fat and pile them on top of the burger. So delicious.
The original recipe called for blue cheese on top of the burger, but no one here likes blue cheese.
I ended up leaving off the cheese altogether, but I can see lots of great possibilities for future bacon burgers, like provolone or cheddar.
Anyway, this one gets a hearty thumbs up from us, and I'll definitely be making it again.
And when I make it again, I'll take more pictures so I can share the recipe with you all.
What new recipe did you try this week?
And was it good? Let us know in the comments!
I don't run my bacon through a grinder, but I do chop it up with a knife, partially cook it, and then mix it with burger. This is my favorite way to make burgers out of venison-- it adds in the fat the venison needs. Actually, this is my favorite way to make burgers.
I know Cook's Country is by subscription but do you know if the burger recipe is available online anywhere? Looks delicious!
Here's the link to the recipe.
https://www.cookscountry.com/recipes/9691-grilled-bacon-burgers-with-caramelized-onion
Enjoy!
Thank you!
Recipe looks delicious! Thanks for sharing!
I'm glad to hear that you're feeling better. It's almost lunch time, so your burger photo just makes me not want to wait to have lunch!
Glad to hear you're feeling better! Your potatoes look great, too! Do you bake them?
I actually parcook them in the microwave and then brown them in a skillet. I used the leftover bacon grease from sauteeing the onions...very tasty!
Tried Korean beef made in an electric pressure cooker. It was delicious with much sauce and tender beef but we have found my husband can't eat garlic anymore so no more Korean beef:-(
Try substituting ginger for the garlic. I did that for years on the low FODMAP diet and got so used to it, it really made my food flavourful again.
Pepper Jack would be wonderful on there! But then I'm a strong-cheese kind of girl. Or a smoked cheese... Mmmmmm... then all it needs is a little bread-and-butter pickle and barbeque sauce to make it shine. 🙂
I feel your pain. 2 years ago I got food poisoning. It gave me gastric problems for 5 weeks yes weeks not days. Lost 20 pounds and couldn't eat normally for 4 months after. Needless to say I will never order fish tacos again!
Yummm! I have to try this burger!
Since I was in Guatemala for over a week, I cooked nothing new, but I tried several new things for sure, although it's as easy to get pizza, burgers, fries, grilled cheese and spaghetti in many Guatemalan restaurants as it is here.
My favorite was one I plan to look up and see if I can find a recipe. The women who cooked the meal use the "some of this and some of that" method, so writing it down was impossible. It was a traditional Mayan meal served in a private home with toasted pumpkin and sesame seeds, garlic, onion, tomato, tomatillo, and dried ancho peppers, all cooked and mushed into a sauce, cooked with chicken pieces until the chicken was yummy and tender, and served alongside rice and soft corn tortillas. My group and I were invited to pat out some of the tortillas and I completely failed, but I certainly gave two of the Guatemalans their laugh for the evening as they watched me try. I was laughing right with them. I was surprised to find the tortillas have no fat and no salt.
In restaurants, most notably I tried a delicious beef tenderloin in a lime sauce, a surprisingly good unsweetened beet and onion relish, a chicken/veggie soup that was a bit exotic tasting but so good, and tasty chicken-avocado sandwiches.
So I think I see some experimenting with Guatemalan recipes in the near future.
Oooh, I love this! I also love the idea of adding bleu cheese, but you have to like the cheese of course. 😉 We haven't tried any new recipes this week since I've been out at a conference for work. I had to resort to ol' reliable recipes just to get through the week. Phew.
Hi Kristen, yum! Bacon makes everything better I find! This weeks new recipe in our home was a Shepheress pie, that uses puy lentils and sautéed veggies instead of the traditional meat base. It was truly delicious. Have a lovely day.
Fi
Great idea to incorporate the bacon into the burger. I bet it would be super easy with the pre-cooked crumbled bacon from Costco. Of course then you wouldn't have all that yummy bacon fat to saute the onions in.
I made this, except husband doesn't like onions on top of things--only in them. So, I ground them up along with the bacon and fried them together and then incorporated them into the ground beef. A big hit here.
That looks yummers! This week I tried cheap (knock off) Beef Stroganoff...it was gross haha. Much regret on that recipe!
I tried enchiladas using flour tortillas, ground beef, jalapenos, onions, powdered garlic, powdered onion, mexican cheese and green chile sauce. It came out great. Of course, DS1 said that enchiladas have rice and beans too. I tried.... Maybe next time I'll add rice.
I then wanted to make a mexican casserole but it ended up being a turkey, spanish rice, jalapeno, onion mixture. Good, but my intention was to layer it with cheese and bake it but I ran out of time.
Tomorrow is a turkey rice soup with leftover turkey, chicken broth, frozen mixed veg, long gain rice, parsley, thyme and barley. If it's too watery, I'll add condensed cream of chicken soup. I have no idea how it will turn out.......
I've tried baking italian bread, ciabatta, farmhouse bread and no- knead bread. The farmhouse was overproofed and bubbly but the italian was quite good.