This abundance of casual time while I enjoy my late summer break means I'm always itching for some kitchen endeavors, and getting to set an extra place at the table is a happy incentive for those loving labors. Our new neighbor Jon ain't tired yet of the ways and doings of the Roediger House and was up for a Friday evening hang the other night. It worked out nicely that the weather finally broke, the sun returned to its place above us full of warmth and good cheer, and it just called for grilling burgers, if you ask me. This time it was bacon cheeseburgers, on brioche buns, topped also with chile-rubbed bacon and boosted with our homemade take on special sauce. Some barbecue kettle chips found their way onto my plate in an abundant (and somehow insufficient) pile, and the goop from the juicy burgers oozed freely down to my palms.
Adapted from "Grilled Juicy Burgers," originally from Pillsbury Classic Cookbooks recipe magazine, July 2003, p. 52-53. After Pillsbury was purchased in 2001 by General Mills, home of Betty Crocker (founded in 1921, mind you!), it basically ceased to exist as a company and lives on just as a brand. I guess that's why a Pillsbury cookbook recipe from 2003 is now only found on the Betty Crocker website.
Special sauce was a variation based on "Thousand Island Dressing," which itself was based on a version from Graybert on GeniusKitchen.com.
"Chile-Rubbed Bacon," by Rick Martinez. In "D.I.Y. B.L.T. O.M.G.: Bake Better Bacon (Upgrade Idea No. 1)," Bon Appétit, July 2016, p. 44.
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