Originally Posted by phitmein
OK, you got me thinking here some .
How good would a burger be if you used Canadian bacon instead, with your favotite cheese on top or between them ?
Also, since I am very Southern born and bred boyo, how about salted country ham instead of bacon ?
Just say'n .
Canadian bacon? That's not bacon!
Salted ham? Interesting.
Try this sometime:
2# lean ground beef (93/7 preferred. Don't go any lower than 85/15)
1 large egg per 2# of meat
Worchestershire, garlic powder, onion powder to taste
1/4-cup shredded cheese (Dealer's choice) per 2# of meat
1/2-cup of a fairly strong ale or stout
1 tsp margarine (okeh) or butter (better) per 2# of meat
Mix all of the above in a large bowl. Cover loosely, and let it "age" in the fridge overnight (min. 6 hours - longer is better, up to about 16-18 hours.)
Form into patties
Put them on the grill cold
(they'll hold shape better.)
Grill over low
head to desired doneness.
You may pour a bit of additional beer over them while they're cooking - which is easy enough for me, since I usually have the rest of the beer anyhow (I can't stand to drink it, but I'll cook with it. I'm a rum drinker by choice.)
You cook them "slow and low" to keep them from getting dried out, which is why I can cook a burger to "Very Well" without it chewing or tasting like the heel of a boot! My wife always reads me off for taking so long to cook, but raves about the food when it's done. My key ingredient? Time.
The Worchestershire helps to keep the burgers from getting dry.
The beer helps tenderise the meat, and gives a nice barley/hop flavour
The egg helps it keep structure
The cheese? Don't make me explain it...
The margarine/butter? Trust me - it helps.
The key element here is aging
. I find that about 18 hours seems to be the point of diminishing returns for aging, so I just set this up the night before. Bacon, cheese, and whatever other toppings/condiments may be added after it's cooked, natch (Bacon? Yes. Cheese? Yes. Lettuce/tomato/onions? Vegetables are what food eats.)
I used to add mustard powder (open choice here - spicy Chinese mustard works very
well! As does wasabi paste...) at about 1 tsp/2#, but my wife doesn't like it. So, I add it to mine afterward.
Another interesting tip? Add 2oz raw sugar/# when mixing the meat - it carmelises and imparts an interesting tone of "sweet" if you do it right. (Adding 2oz/# sugar and
1/4c per 2# of whole milk - stirred together before adding - gives it more of a caramel flavour...)
The beautiful thing about burgers is that you can experiment with them so much!