That’s right. A bacon cheeseburger, with bacon grilled-cheese sandwiches replacing the bread. I know loading things down with bacon is “so 2008″ but, really, it still tastes awesome.
These things are not for the faint of heart, but it is actually less intimidating than you think. We were all able to finish our burgers AND have a chocolate milkshake.
Examining this burger in detail, the layers are:
- Toppings (Tomato and Onions)
- The Patty
Awesome, yes? Yes. I have to point you to the inspiration of this creation at Serious Eats.
Click though to see the full recipe and more pictures.
Now, making grilled cheese sandwiches and burgers is not rocket science, but for the sake of argument, I’ll show you how I make all the parts to this monster.
First, make the bacon. Follow that link to my previous post about making bacon in the oven. We ended up using about 5 or 6 rashers of bacon per burger. Once the bacon is made, you can just set it aside or put it in the fridge until you are ready to eat it.
Then, make the grilled cheese sandwiches. There are lots of ways to do this, everybody had their favorite way. It’s even easier if you have a sandwich press, but we just used a skillet.
Sharp Cheddar (a thick slice per sandwich)
- Butter both sides of the bread. Buttering the outside is key to getting a great golden crust on it. Plus, butter tastes good. Assemble the sandwich.
- Put a skillet (non-stick or cast iron is best) over medium-high heat. Once hot, add some butter to the pan and put the sandwiches on it. Cook, pressing down occasionally until the bottom is golden. You may have to rotate the sandwiches 90 to 80 degrees so they brown evenly—the center of the skillet is normally hottest, so if you see the sandwich cooking more there, turn it.
- Once one side is cooked, flip them and repeat on the other side.
Normally you would be done here, but we still have to use these for the buns in our burger. So put these in a warm ove until you are ready to use them.
Now, the burger.
Ground beef (we used somewhere between a third and a half pound of meat per burger)
Oil (Canola or Vegetable or the equivalent is fine)
- Season the beef with salt and pepper.
- Shape the ground beef into patties for the burgers. Don’t pack the meat too tightly and don’t mound it in the middle. Burgers tend to contract a bit when cooked, so any mound in the center will just get bigger.
- (We cooked this on a cast iron skillet inside, you can otherwise grill it or do it anyway you prefer. It was cold outside anyway.) Heat a cast iron skillet over med-high heat until hot. Add the oil to the skillet. You don’t need much, the burgers have fat in them already. Add the burgers to the skillet and sear the bottom.
- I don’t really time the burgers, but you can tell by the look of them when they are ready to flip. Once the edges start to lose their pinkish color and you can see some of the juices rise to the top, it’s ready to flip. (If you really want a number of minutes, I’d say that 4 minutes would probably result in a medium-well done burger.)
- Flip the burgers and continue to cook on the other side (about the same amount of time, slightly less). Add the cheese and bacon about 1 to 2 minutes into cooking this side.
Then assemble your monstrosity of a burger and sink your teeth into it.