BAM! – Emeril Lagasse Brings His Gourmet Expertise To The Bacon Burger!

 

There have been so many numerous incarnations and variations of the Bacon Burger over the past few months, that everybody’s favorite “Gourmet Guru” Emiril Lagasse; finally decided that enough is enough … and BAM … has now released this absolutely awesome recipe from his very own personal collection “tempting taste treat treasures,” specifically custom crafted for us genuine gourmands seeking a more elevated evolution of the burgers currently being bantered about by every single fast food chain on the planet.

Emeril’s Home-Ground Burgers with Bacon, Cheese, and Fresh Thyme

(Serves 4)

Ingredients

 
2 pounds boneless beef chuck, cut into 1-inch cubes
 
 6 ounces bacon, chopped

1 cup finely chopped onion

3 tablespoons thinly sliced garlic

1 tablespoon fresh thyme leaves

2 tablespoons Worcestershire sauce

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

8 slices cheddar cheese

4 sesame-seed hamburger rolls, lightly toasted

1 1/2 cups shredded iceberg lettuce

8 thin slices tomato

Mayonnaise, for serving

Ketchup, for serving

Mustard, for serving

Pickles, for serving

Ingredients for Orange-Habanero Ketchup

2 tablespoons olive oil

3/4 cup finely chopped onion

1 habanero chile, stemmed and seeded

1 1/2 teaspoons minced garlic

1 tablespoon minced fresh ginger

1/2 cup red wine vinegar

1/2 cup cider vinegar

1 cup packed dark brown sugar

3/4 cup freshly squeezed orange juice

2 teaspoons grated orange zest

1 teaspoon kosher salt

1/2 teaspoon ground mustard

1/4 teaspoon ground mace

One 28-ounce can whole plum tomatoes (with the juice), broken into pieces

 
 
 
 
 

 

Cooking Directions

1. Place the diced chuck in a large bowl.

 
2. Set a 10-inch sauté pan over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is crisp and most of the fat has been rendered (for about 7 or 8 minutes.)
 
 

 
3. Add the onions to the pan and cook them until they are softened (about 4 to 5 minutes.)
 
 

 
4. Add the garlic and cook for about a minute, until it’s fragrant.
 
 

 
5. Add the thyme and toss to combine.
 
 

 
6. Remove the pan from the heat and pour the mixture over the diced chuck. Drizzle with the Worcestershire, and season with the salt and pepper. Toss gently but thoroughly to combine. Cover and set aside to marinate, refrigerated, for 1 hour.
 
 

 
7. Assemble a home grinder according to the manufacturer’s instructions, using a medium die for grinding. Grind the meat mixture and then gently form it into 4 patties, being careful not to overwork it. Cover and refrigerate until chilled, about 1 hour.
 
 

 
8. Pre-heat a grill to medium, and lightly oil the grate.
 
 

 
9. Remove the patties from the refrigerator and place them on the grill. Cook for 7 to 8 minutes. Then turn them over and place 2 slices of the cheddar on each burger. Cook for another 7 to 8 minutes for medium-rare to medium, or until the burgers are cooked to the desired degree of doneness.
 
 

 
10. Place a burger on the bottom of each of the 4 toasted buns. Dress with the lettuce
 
 

 
and tomatoes, and add mayo, ketchup, mustard, and pickles as desired. Serve immediately.
 
 
 

 

 
How to Prepare the Orange-Habanero Ketchup
 
 

 

 

 

 

 

 

 

 

 

 

1. Set a 2-quart saucepan over medium heat and add the olive oil. Once the oil is hot, add the onions, habanero, garlic, and ginger and cook for about 4 to 5 minutes, until softened.

 
2. Add the wine vinegar, cider vinegar, brown sugar, orange juice, orange zest, kosher salt, mustard, and mace. Stir to combine.
 
 

 
3. Bring the sauce to a boil, and add the tomatoes and tomato juices. Continue to cook for about 20 or 25 minutes until the liquid has been reduced by half.
 
 

 
2. Remove the pan from the heat and set it aside to cool briefly, then transfer the mixture to a food processor, and puree until very smooth. Serve at room temperature or slightly chilled.
 
 

 
3. Store the ketchup in a clean non-reactive container in the refrigerator for up to 3 weeks. This preparation yields about 3 cups.
 
 

 
Special thanks for this recipe go out to Chef Emeril Lagasse, from the book “Emeril at the Grill”, published by Harper Studio Publisher, New York, 2009, courtesy of Martha Stewart’s MSLO, Inc.
 
 
 

 

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