It's been nearly eleven months since I made a batch of the remarkable peanut butter bacon burgers, which means it was high time to bring 'em back. Having dear friends The Jens, along with their precious buttercup Eliza, for dinner on Monday night was just the impetus I needed.
I'd say there was pleasure at the sight of those monstrosities, and delight at how good they turned out. I tried to be good, eating only half of one, and it was a gracious plenty.
I do like to offer a review of some key points about the Roediger House peanut butter bacon burgers, which this time comes on the occasion of their 29th appearance:
- Inspired by Yo Mama's in the French Quarter of New Orleans
- First Made: Meal No. 180
- Last Made: Meal No. 1968
- 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.
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