The second day of May was a stunner, ladies and gentlemen, and I'm glad I had the day off and had plenty of time to take Sumner on a couple of great long walks. That sure helped me to work up a better appetite for the special and amazing and funky dinner that Tuesday evening: peanut butter bacon burgers. Finding good-looking boneless beef short ribs and top sirloin (on sale, at that!) when I'm doing my regular grocery shopping is about all it takes for me to put this on the menu. Even though I've now made these nearly 30 times over the last (nearly) seven years, they are neither routine nor repetitive. I'd say they're always a treat.
A review of key points about the Roediger House peanut butter bacon burgers, on the occasion of their 27th appearance on the kitchen table:
- Inspired by Yo Mama's in the French Quarter of New Orleans
- First Made: Meal No. 180
- Last Made: Meal No. 1779
- 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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