Because I'd first made peanut butter bacon burgers over a Thanksgiving holiday back in 2010, I find myself drawn back to them regularly on this holiday weekend. That's what was on the agenda this past Sunday night, for four of us, and boy howdy were they as good as ever.
I do go to the full set of trouble when I'm making peanut butter bacon burgers, including grinding the beef and making homemade peanut butter and making a burger sauce and even buttering and toasting the buns. It sure pays off in the final product.
A review of key points about the Roediger House peanut butter bacon burgers, on the occasion of their 28th 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. 1817
- 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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