Friday, September 23, 2016

Meal No. 1639: Peanut Butter Bacon Burgers


Last Saturday night, it was time to make peanut butter bacon burgers return to the Roediger House dinner table. Just to make sure you understand why they are awesome: it's not just this remarkable combination of flavors. It's also the fact that the beef is home-ground; the peanut butter is homemade; the burger sauce is homemade; the bacon is braided so that it covers every millimeter; the buns are buttered and toasted.

A review of key points about the Roediger House peanut butter bacon burgers, on the occasion of their 24th 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. 1582
  • 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].

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