Home Ground Burgers With Bacon Cheese And Fresh Thyme Food

HOME-GROUND BURGERS WITH BACON, CHEESE, AND FRESH THYME

Steps:

• Place the diced chuck in a large bowl.
• Set a 10-inch saute pan over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is crisp and most of the fat has been rendered, 7 to 8 minutes. Add the onions to the pan and cook until they are softened, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute longer. Add the thyme and toss to combine. Remove the pan from the heat and pour the mixture over the diced chuck. Drizzle with the Worcestershire, and season with the salt and pepper. Toss gently but thoroughly to combine. Cover and set aside to marinate, refrigerated, for 1 hour.
• Assemble a home grinder according to the manufacturer's instructions, using a medium die for grinding. Grind the meat mixture and then gently form it into 4 patties, being careful not to overwork it. Cover and refrigerate until chilled, about 1 hour.
• Preheat a grill to medium, and lightly oil the grate.
• Remove the patties from the refrigerator and place them on the grill. Cook for 7 to 8 minutes. Then turn them over and place 2 slices of the cheddar on each burger. Cook for another 7 to 8 minutes for medium-rare to medium, or until the burgers are cooked to the desired degree of doneness. Place a burger on the bottom of each of the 4 toasted buns. Dress with the lettuce and tomatoes, and add mayo, ketchup, mustard, and pickles as desired. Serve immediately.

GROUND BACON BURGER

Steps:

• 1. Allow your bacon to thaw 30-40 minutes. Then cut your slab into 1" strips, so each strip is really about 15 or so 1" pieces of bacon still frozen together...I hope that makes sense. (You basically want chunks of frozen bacon small enough to put into food processor.) It processes much better while frozen, once thawed it gets grossly slimy. Once you've sliced your bacon, add to a food processor and pulse until your bacon is totally ground up. Of course if you have a grinder, use it!
• 2. Place your ground beef into a large bowl. Add cold ground up bacon, worcestershire, onion and garlic powders and pepper. Mix by hand until bacon is well incorporated into ground beef.
• 3. Shape into patties, I do approx 8 - 6 oz patties, of course you can do any size you desire. With my family we need 4 and then I freeze 4, wrapping each in plastic wrap and then into a freezer bag, they will freeze well for up to 3 months.
• 4. Grill or fry these, watch closely if grilling, a lot of grease will run, causing fires. Because there is bacon, you should cook these to well done. They will be very moist due to the bacon. I fried the ones in photo, over med high heat on first side for 5ish minutes. Flipped over and turned heat down to medium for another 5-7 minutes, bare in mind, times will change depending on thickness of burgers. Place your favorite cheese on top, if desired, cover and remove from heat until cheese is melted. Serve as desired.
• 5. Per photo: I used provolone cheese this time around, then smothered my burger in caramelized mushrooms and onions on a 7 grain bun. Soooo Yummy! :o) I love this burger on top of a grilled or roasted portabella mushroom cap smothered in caramelized onion, topped with gruyere cheese, pop in oven to melt cheese until all ooey gooey...I'll try to remember to get a photo of that next time! OMGosh YUM

ALL-AMERICAN BACON CHEESEBURGERS

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four patties., Grill burgers, covered, over medium heat or broil 3 in. from the heat for 4-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted. Serve on buns with bacon and toppings of your choice.