When I stopped off at the Kernersville Harris Teeter on my way home from working in Greensboro, the boneless beef short ribs and top sirloin filets looked fantastic, and that could only mean one thing: it was time for another round of peanut butter bacon burgers. [I recently, and finally, replaced my busted Ninja food chopper and I was ready to try making homemade peanut butter again.]
It's safe to say we feasted. The burgers were downed in about eight minutes or less, and we topped it all off with a some Atlantic Beach Pie with a tough crust.
A review of key points about the Roediger House peanut butter bacon burgers, on the occasion of their 22nd appearance on the dinner table:
- Inspired by Yo Mama's in the French Quarter of New Orleans
- First Made: Meal No. 180
- Last Made: Meal No. 1479
- Fresh Home-Ground Beef, typically from boneless beef short ribs and top sirloin
- Homemade Peanut Butter
- Homemade Classic Burger Sauce (recipe below)
- Labeled Sample "Final Product" Burger: Guide to Meal No. 234
Classic Burger Sauce
from Cook's Illustrated, July-August 2008, p. 11.
4 T mayonnaise
2 T ketchup
1 tsp sweet pickle relish
1 tsp sugar
1 tsp white vinegar
1/2 tsp ground black pepper
Whisk all ingredients together in a small bowl.
Guidance on grinding, shaping, and cooking burgers from "Best Old-Fashioned Burgers," by J. Kenji Alt, in Cook's Illustrated, No. 93 (July/August 2008), p. 10-11.
Original bacon braid guidance from "Bacon Sheets," from MyFridgeFood.com.
See also: "How to Make a Bacon Weave for the World's Best BLT," a nice video demonstration, from Justin Chapple's Mad Genius Tips on the Food & Wine website [published 02 March 2015].