Meal No. 4138: Peanut Butter Bacon Burgers

Dateline: Tue 23 June. It was another opportune boys' night when Mookie made a Tuesday evening visit a couple of weeks ago. He's long been a fan, and a reasonably regular partaker of, the house specialty of peanut butter bacon burgers. Since he missed the recent offering just over 10 meals ago, I thought he was owed his due, so to work I went.

Home ground chuck tender steak, homemade peanut butter, homemade special sauce, and the slightly fussy touch of latticed bacon...all on buttered toasted brioche buns with the house-made beef and cheddar melts sauce, a/k/a a souped-up Thousand Island dressing. The mastication was occasionally interrupted by giddy happy gustatory giggles.

This was the 36th 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. 4126
• Fresh Home-Ground Beef, typically from boneless beef short ribs and top sirloin
• Homemade Peanut Butter
• Homemade Burger Sauce
• Labeled Photo of a Sample "Final Product" Burger: Guide to Meal No. 234

---

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 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].

Meal No. 4126: Peanut Butter Bacon Burgers

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

---

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.

"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].

Meal No. 3585: More Peanut Butter Bacon Burgers

The previous evening's peanut butter bacon burgers were pretty fantastic but there was enough left over for another round Wednesday night. All I had to do was to make some fresh buns for them, which were not as good as I had hoped, even when prettified by a yolk-centric eggwash that gave the baked buns a lovely culinary clearcoat. Still: with bacon, peanut butter, the cooked cheeseburgers, and beef-and-cheddar-melts sauce waiting to be deployed, it seemed the menu could hardly be anything else. So: let this count as the 34th batch of peanut butter-bacon burgers at the Roediger House. Also, it occurs to me that peanut butter bacon burgers seem very much like what a dog would come up with, if put in charge of the restaurant kitchen for a night, knowing human beings were whom he must still serve.

Speaking of dogs, the two cuties in this household are awfully glad that the weather is nice enough for the good outside time, even if today maintained the feel and threat of sprinkles. We were mostly lucky.

---

"Brioche Burger Bun (Brioche Burger Buns Recipe)," from Christina Lane of DessertforTwo.com. [Published 22 June 2023 / Updated 13 December 2023]

Meal No. 3584: Peanut Butter Bacon Burgers

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

---

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.

Meal No. 2921: Peanut Butter Bacon Burgers

As dictated by the lottery-style drawing on Wednesday morning to determine the evening's menu from the bounty in the freezer, we had a winner: Peanut Butter Bacon Burgers. I can't believe it's been very nearly a year since I last made these, but the home-ground beef patties I'd stored away in the freezer were perfectly cooked in the sous vide before I finished them in the cast iron skillet...and added cheddar cheese slices. I made peanut butter, I made a classic burger sauce, I fried up bacon slices, and I buttered and toasted those brioche buns. And I ate every frickin' last bit and morsel of this amazing creation.

This was the 32nd 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. 2677
• 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.

Meal No. 2677: Peanut Butter Bacon Burgers

Exactly a week ago, I found myself drawn back to the remarkable culinary monstrosity that is a repeat favorite and absolutely a classic of the Roediger House dinner table: peanut butter bacon burgers. Perhaps the poisonous combination of the essential cuts of beef I need being on sale, and a passing reference to them when Kristen and Mookie visited last weekend, is to be blamed for this indulgence that was denied to those who love them so...

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 31st appearance:

• Inspired by Yo Mama's in the French Quarter of New Orleans
• First Made: Meal No. 180
• Last Made: Meal No. 2414
• 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.

Meal No. 2414: Peanut Butter Bacon Burgers

On Thursday night, all alone in this great big house, I made a great big meal that is one of the very special dinner treats and I feel kind of selfish to have kept it all to myself this time: peanut butter bacon burgers. I don't often eat like that anymore, and my belly was overwhelmed and uncomfortably full...but that was one dadgummed delicious burger!

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 30th appearance:

• Inspired by Yo Mama's in the French Quarter of New Orleans
• First Made: Meal No. 180
• Last Made: Meal No. 2231
• 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.

Meal No 2231: Peanut Butter Bacon Burgers

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.

Meal No. 1968: Peanut Butter Bacon Burgers

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.

Meal No. 1817: Peanut Butter Bacon Burgers

The second day of May was a stunner, ladies and gentlemen, and I'm glad I had the day off and had plenty of time to take Sumner on a couple of great long walks. That sure helped me to work up a better appetite for the special and amazing and funky dinner that Tuesday evening: peanut butter bacon burgers. Finding good-looking boneless beef short ribs and top sirloin (on sale, at that!) when I'm doing my regular grocery shopping is about all it takes for me to put this on the menu. Even though I've now made these nearly 30 times over the last (nearly) seven years, they are neither routine nor repetitive. I'd say they're always a treat.

A review of key points about the Roediger House peanut butter bacon burgers, on the occasion of their 27th 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. 1779
• 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.

Original bacon braid guidance from "Bacon Sheets," from MyFridgeFood.com. See also: "How to Make a Bacon Weave for the World's Best BLT," a nice video demonstration, from Justin Chapple's Mad Genius Tips on the Food & Wine website [published 02 March 2015].

Meal No. 1779: Peanut Butter Bacon Burgers

Brutal cold hit the City of Winston-Salem this past Wednesday, and temperatures at the house barely got above freezing that afternoon. I was unexpectedly at home that day, because the snow that hit the Shenandoah Valley led to my early dismissal from the scheduled days I was to work there. But I'm glad when I can be off the road and glad when I can get into my kitchen to make vittles for a crowd. I think the crew was happy, too, because it meant a return to the remarkable peanut butter bacon burgers that delight and puzzle all at once.

A review of key points about the Roediger House peanut butter bacon burgers, on the occasion of their 26th appearance on the dinner table:

• Inspired by Yo Mama's in the French Quarter of New Orleans
• First Made: Meal No. 180
• Last Made: Meal No. 1714
• 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.

Original bacon braid guidance from "Bacon Sheets," from MyFridgeFood.com. See also: "How to Make a Bacon Weave for the World's Best BLT," a nice video demonstration, from Justin Chapple's Mad Genius Tips on the Food & Wine website [published 02 March 2015].

Meal No. 1714: Peanut Butter Bacon Burgers

It's likely because I first made peanut butter bacon burgers over the 2010 Thanksgiving weekend that I feel drawn back to them about this time of the year. To the uninitiated, I'm sure they might strike you as an unfathomable concoction that only a wild imagination and unbalanced palate might dream up. But you just have to try them for yourselves to know if they're amazing or amoral. It is a much-loved treat among the heartiest RoHo regulars and I think any announcement of their return usually sets hearts understandably aflutter.

A review of key points about the Roediger House peanut butter bacon burgers, on the occasion of their 25th appearance on the dinner table:

• Inspired by Yo Mama's in the French Quarter of New Orleans
• First Made: Meal No. 180
• Last Made: Meal No. 1639
• 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.

Original bacon braid guidance from "Bacon Sheets," from MyFridgeFood.com. See also: "How to Make a Bacon Weave for the World's Best BLT," a nice video demonstration, from Justin Chapple's Mad Genius Tips on the Food & Wine website [published 02 March 2015].

Meal No. 1639: Peanut Butter Bacon Burgers

Last Saturday night, it was time to make peanut butter bacon burgers return to the Roediger House dinner table. Just to make sure you understand why they are awesome: it's not just this remarkable combination of flavors. It's also the fact that the beef is home-ground; the peanut butter is homemade; the burger sauce is homemade; the bacon is braided so that it covers every millimeter; the buns are buttered and toasted.

A review of key points about the Roediger House peanut butter bacon burgers, on the occasion of their 24th appearance on the dinner table:

• Inspired by Yo Mama's in the French Quarter of New Orleans
• First Made: Meal No. 180
• Last Made: Meal No. 1582
• 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.

Original bacon braid guidance from "Bacon Sheets," from MyFridgeFood.com.

See also: "How to Make a Bacon Weave for the World's Best BLT," a nice video demonstration, from Justin Chapple's Mad Genius Tips on the Food & Wine website [published 02 March 2015].

Meal No. 1582: Peanut Butter Bacon Burgers

These peanut butter bacon burgers are a monstrosity. And so good tonight. That is all.

A review of key points about the Roediger House peanut butter bacon burgers, on the occasion of their 23rd appearance on the dinner table:

• Inspired by Yo Mama's in the French Quarter of New Orleans
• First Made: Meal No. 180
• Last Made: Meal No. 1511
• 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.

Original bacon braid guidance from "Bacon Sheets," from MyFridgeFood.com.

See also: "How to Make a Bacon Weave for the World's Best BLT," a nice video demonstration, from Justin Chapple's Mad Genius Tips on the Food & Wine website [published 02 March 2015].

Meal No. 1511: Peanut Butter Bacon Burgers

This past Tuesday marked the end of the work calendar for the first half of the spring, and I get to embark on a nice long spring break. The evening festivities included another boys' night (although we missed Amy!), including a late afternoon viewing of the 1975 summer blockbuster, Jaws.

When I stopped off at the Kernersville Harris Teeter on my way home from working in Greensboro, the boneless beef short ribs and top sirloin filets looked fantastic, and that could only mean one thing: it was time for another round of peanut butter bacon burgers. [I recently, and finally, replaced my busted Ninja food chopper and I was ready to try making homemade peanut butter again.]

It's safe to say we feasted. The burgers were downed in about eight minutes or less, and we topped it all off with a some Atlantic Beach Pie with a tough crust.

A review of key points about the Roediger House peanut butter bacon burgers, on the occasion of their 22nd appearance on the dinner table:

• Inspired by Yo Mama's in the French Quarter of New Orleans
• First Made: Meal No. 180
• Last Made: Meal No. 1479
• 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.

Original bacon braid guidance from "Bacon Sheets," from MyFridgeFood.com.

See also: "How to Make a Bacon Weave for the World's Best BLT," a nice video demonstration, from Justin Chapple's Mad Genius Tips on the Food & Wine website [published 02 March 2015].

Meal No. 1479: Peanut Butter Bacon Burgers

If my count is correct, peanut butter bacon burgers have now been made at the Roediger House for the 21st time since their first appearance here around Thanksgiving 2010. Last Friday night, when these were made, it was by special request. Regular guests of the Roediger House know they can make a birthday meal request and I'll try to accommodate them, and this is what Mookie said he wanted.

I do dig the bacon braid/weave that I learned about in the last year or so:

A review of key points about the Roediger House peanut butter bacon burgers:

• Inspired by Yo Mama's in the French Quarter of New Orleans
• First Made: Meal No. 180
• Last Made: Meal No. 1424
• 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
• Some guidance, inspiration, and tips are based on Cook's Illustrated, No. 93 (July/August 2008), p. 10.

---

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.

---

"Bacon Sheets," from MyFridgeFood.com

Meal No. 1424: Peanut Butter Bacon Burgers

For the Monday before Thanksgiving, I wanted to return to a fantastic and special Roediger House meal that first made its appearance during the Thanksgiving holidays of 2010. It is a ridiculous concoction and super souped-up hamburger, topped with two slices of cheese and homemade peanut butter and a bacon weave and homemade burger sauce. I made the burgers extra big that night and it was hard to actually finish them. Jeez Louise, though, they're amazing.

A review of key points about the Roediger House peanut butter bacon burgers:

• Inspired by Yo Mama's in the French Quarter of New Orleans
• First Made: Meal No. 180
• Last Made: Meal No. 1375
• 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
• Some guidance, inspiration, and tips are based on Cook's Illustrated, No. 93 (July/August 2008), p. 10.

---

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.

---

"Bacon Sheets," from MyFridgeFood.com

Meal No. 1375: Peanut Butter Bacon Burgers

For the Roediger House Wednesday night meal, I returned to our delicious weird concoction known as peanut butter bacon burgers. I think this is the 19th time I've made these. And oh my gosh, they were incredible yet again. I just hope that Felicia Bowser doesn't find out that I made them without her here to partake.

A review of key points about the Roediger House peanut butter bacon burgers:

• Inspired by Yo Mama's in the French Quarter of New Orleans
• First Made: Meal No. 180
• Last Made: Meal No. 1341
• 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
• Some guidance, inspiration, and tips are based on Cook's Illustrated, No. 93 (July/August 2008), p. 10.

---

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.

---

"Bacon Sheets," from MyFridgeFood.com

Meal No. 1341: Peanut Butter Bacon Burgers

Tonight's dinner of peanut butter bacon burgers was yet again a requested item, and given how delicious they are, I was more than happy to accommodate it. They are so filling in and of themselves that I rarely, if ever, offer any side items to go with it. While my own verdict on them was that they were more on the average side, the folks at dinner still managed to choke them down.

A review of key points about the Roediger House peanut butter bacon burgers:

• Inspired by Yo Mama's in the French Quarter of New Orleans
• First Made: Meal No. 180
• Last Made: Meal No. 1330
• 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
• Some guidance, inspiration, and tips are based on Cook's Illustrated, No. 93 (July/August 2008), p. 10.

---

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.

---

"Bacon Sheets," from MyFridgeFood.com

Meal No. 1330: Peanut Butter Bacon Burgers

This past Thursday, on the final night of this week's fantastic visit by the Roediger House friends from Oklahoma, a special request was made for peanut butter bacon burgers. These had been spotted on the blog in the past, and Shandra was especially interested in giving them a try.

So, as is my custom when this is the evening's meal, I made classic burger sauce, I made peanut butter from scratch, and I ground the burger beef myself (which was a mix of top sirloin and, for the first time, a cut from beef brisket).

I also tried for the second time a different approach to cooking bacon when it's destined to be included on a sandwich or bun: braided bacon sheets:

The results were pretty solid and I think everybody enjoyed them. It was a real favor to me that they requested this meal: I love making it and I especially love eating it.

A review of key points about peanut butter bacon burgers:

• Inspired by Yo Mama's in the French Quarter of New Orleans
• First Made: Meal No. 180
• Last Made: Meal No. 1298
• Homemade Peanut Butter
• Fresh-Ground Beef, typically from boneless beef short ribs and top sirloin
• Homemade Classic Burger Sauce (recipe below)
• Labeled Sample Finished Burger: Guide to Meal No. 234
• Some guidance, inspiration, and tips are based on Cook's Illustrated, No. 93 (July/August 2008), p. 10.

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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.

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"Bacon Sheets," from MyFridgeFood.com