Dateline: Thur 11 June. An enormous amount of time has passed since the last time I made peanut butter bacon burgers, a remarkable undertaking and a definite gustatory treat. These monstrosities might get put together in slightly different ways each time they appear here, but there are some faithful constants that are catalogued just below. Peanut butter bacon burgers are very much a labor of love with an incredibly satisfying conclusion.
This was the 35th 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. 3583
- 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.
"Beef & Cheddar Melts Sauce," a Roediger House creation.
Original bacon braid guidance from "Bacon Sheets," from MyFridgeFood.com. See also: "How to Make a Bacon Lattices for the Perfect BLTs," a nice video demonstration, from Justin Chapple's Mad Genius Tips on the Food & Wine website [published 02 March 2015 / Updated 14 September 2021 by Bridget Hallinana].
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