It's been almost three years since I last made peanut butter bacon burgers. Ridiculous, radical, delightful, and delicious...I do love the involved process that goes into pulling off this particular kitchen creation. When these served three of us last Tuesday night, things went a little quickly because the bacon was all fried up the previous day, and I'd made beef and cheddar melts sauce for last week's round of grilled cheeseburgers. I had the afternoon free so grinding the peanut butter was easy enough. After dicing up boneless beef short ribs and (this time) chuck tender steaks, those meat pieces had chill time in the freezer while I showered. Then I did the pulse grinding, divided and gently shaped the patties, and griddled them to a perfect medium. A couple of slices of cheese on top, then the assembly station on the buffet counter, and we all had tall grand monstrous peanut butter bacon burgers to chomp down on by 6 o'clock.
This was the 33rd occasion for this particular delicacy, and I always like to update the history
accordingly:
- Inspired by Yo Mama's in the French Quarter of New Orleans
- First Made: Meal No. 180
- Last Made: Meal No. 2921
- 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
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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