Smoked Gouda And Bacon Burgers Food

GOUDA GARLIC BACON BURGER STACK

Steps:

• Split buns and brush butter on both halves; lay flat on a hot griddle (about 350 degrees F). Heat until buns are just light golden brown and have a nice crispy edge, 4 to 6 minutes. (A well-buttered and griddled bun gives you great flavor and a crispy crunch, and also acts as a seal to keep the burger juices and other sauces from making the bun soggy.)
• Preheat a broiler. Form beef into four 8-ounce 3/4-inch-thick patties. Sprinkle beef patties with Burger Shake (1/2 ounce each) and place in broiler to cook, about 4 minutes. Flip the patties over and sprinkle with more Burger Shake (another 1/2 ounce each, or to taste).
• Place the roasted garlic cloves on top of the patties along with the bacon strips and top with 2 slices of Gouda per patty. Cook until Gouda is fully melted and enrobes the garlic and bacon and patties are pink inside, another 4 minutes.
• Smear both halves of buns with Caesar Dressing.
• Place finished patties on bottom buns and top with onions and tomatoes.
• Add three pickle chips to each patty and drizzle barbecue sauce over the entire burger.
• Throw on your top buns and be sure to use burger picks to keep everything in place.
• Prepare for a delicious but drippy delight.
• Combine salt, pepper, garlic and oregano in a bowl and mix for a great all-purpose seasoning. We use it for eggs, meat, vegetables and more.
• Preheat oven to 350 degrees F.
• Slice the tops off of the garlic bulbs and spread olive oil over the cut portion of the bulbs. Sprinkle with salt and pepper. Wrap in foil. Roast until tender and squeeze-outable, about 50 minutes.
• Combine mayonnaise, vinegar, lemon juice, mustard, olive oil and Worcestershire in a large bowl and whisk until ingredients are thoroughly integrated. Then whisk in Pecorino-Romano, oregano, garlic, anchovy paste, salt and pepper.

GOUDA BACON CHEESEBURGER

Steps:

• 1. In a small bowl combine the Thousand Island dressing, bacon bits, mustard powder, diced onion, and, if desired, a dash of ketchup.
• 2. Mix ingredients until combined.
• 3. Cook the applewood smoked bacon in a separate frying pan. Drain the bacon and pat dry with paper towels.
• 4. Let cool to finger touch and rip each strip into half pieces.
• 5. Cook your patties to desired doneness.
• 6. Also, toast your hamburger buns.
• 7. Construct your hamburger by placing about a tablespoon of the Thousand Island mixture on the inside facing of the bottom half of the bun.
• 8. Top this with a slice of Gouda cheese.
• 9. Then add the beef patty.
• 10. Add another slice of Gouda cheese.
• 11. Break your thin slice of white onion into individual rounds, splitting equally between the two buns.
• 12. On the inside face of the top half of the bun, add an additional tablespoon of Thousand Island mixture.
• 13. Add slices of bacon. Of course, this is your burger, so if you like additional items like pickles, tomatoes, or lettuce, please don't let these instructions stop you.
• 14. You're ready to serve! Favorite beverage in hand, onion rings or fries on the side, all up to you.

SMOKED GOUDA AND BACON BURGERS

Steps:

• Heat the grill as directed.
• Cook the bacon in a skillet over medium heat until crisp; remove with a slotted spatula and place on paper towels to drain. Crumble.
• Using your hands, mix the beef, parsley, cheese, onion, Worcestershire, salt, pepper and cooked bacon in a bowl until well blended; do not overmix. Using a light touch, form into 6 patties no more than 1 inch thick. Refrigerate the burgers until the grill is ready.
• Brush the grill grate and coat it with oil. Put the burgers on the grill, cover, and cook for 7 minutes, flipping after about 4 minutes, for medium-done (150°F, slightly pink). Add a minute per side for well-done (160°F).
• To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking.
• If serving the burgers directly from the grill, serve on the buns. If the burgers will sit, even for a few minutes, keep the buns and burgers separate until just before eating.

SMOKED GOUDA AND BACON BURGERS

Steps:

• In a large skillet, heat the oil. Add the sliced onion and a pinch of salt, cover and cook, stirring a few times, until the onion is crisp-tender and just turning translucent, about 5 minutes. Stir in the hot sauce and remove from the heat. Season with salt, if desired.
• Heat a large griddle. Spread the butter on 1 side of each bun and griddle buttered side down over moderate heat until toasted, about 2 minutes. Transfer the toasts to a plate. Add the bacon to the griddle and cook over moderate heat until crisp, about 4 minutes per side; drain on paper towels. Wipe off the griddle.
• Season ground beef with salt and pepper and form ground beef into 4 patties. Cook on the griddle over moderately high heat until medium-rare, about 2 minutes per side. Top each burger with 1/4 cup of smoked Gouda and cook until the cheese melts, 1 minute.
• Set the burgers on the unbuttered sides of 4 buns. Top with the bacon, onion and barbecue sauce. Close the burgers and serve, passing more barbecue sauce.

BACON BIT BURGERS WITH SMOKED GOUDA AND STEAK HOUSE SMOTHERED ONIONS AND BABY SPINACH SALAD

Steps:

• Preheat the broiler and place a medium nonstick skillet over medium high heat.
• Add the bacon and a drizzle of EVOO to the hot skillet and cook until crisp, 4 to 5 minutes. Transfer the bacon to a paper towel-lined plate and drain off all but 1 tablespoon or so of the fat from the skillet. Return the pan to medium low heat and add the finely chopped onions to sweat out in the remaining fat, 2 to 3 minutes.
• Preheat a second medium nonstick skillet with 2 tablespoons of the EVOO 2 times around the pan, over medium heat. When the oil is hot, add all the thinly sliced onions and top them with a plate that can fit inside the skillet. Top the plate with a heavy can and smother the onions for 10 minutes, stirring occasionally. Lift the plate with tongs; it'll be hot!
• Place the beef in a bowl and top with the Worcestershire, hot sauce, and grill seasoning.
• Remove the chopped onions to the plate with the bacon to cool. Turn off the heat and reserve the pan. Once the onions are cool, add them and the bacon to the ground sirloin and combine well. Score the meat into 4 even sections and form 4 large patties. Add 1 tablespoon of EVOO to the skillet and reheat it over medium high heat. Add the burgers and cook for 4 minutes on each side for medium rare, minutes on each side for medium well.
• Toast the split rolls under the hot broiler until golden. Place the burgers on the bun bottoms and top with the smoked Gouda. Remove the bun tops from the broiler pan. Return the burgers to the broiler just to melt the cheese, about 30 seconds.
• Stir 1/4 cup of the steak sauce into the smothered onions. Top the burgers with the onions and set the bun tops in place.
• Place the remaining tablespoon of steak sauce in a small salad bowl. Add about 1 tablespoon of balsamic vinegar and whisk in about 3 tablespoons of EVOO. Toss with the spinach, season with salt and pepper, and serve alongside the burgers.

BACON IN THE BURGER, SMOKY GOUDA AND SPICY BBQ MAYO

Steps:

• Sauce -- Simply mix in a small bowl or measuring cup, the BBQ sauce, mayo, honey and chipolte, refrigerate - Done!
• Burgers -- Now, I like to use the food processor if you have one. First for the breadcrumbs, next the onion, and then the bacon. But if you don't have one, you can hand chop or grate the ingredients. Use what you have. They still turn out great.
• Bread Crumbs - 1 slice of whole wheat or any bread you have on hand. It will be approximately 1/2 cup. Either pulse in the food processor or fine chop.
• Onions - 1 small onion. You can grate it by hand. Or use the food processor. It should be about 1/2 cup.
• Bacon - Freeze. If you freeze the bacon it is so much easier to work with. NOT rock hard, just 15-20 minutes is all. Dice the bacon as fine as you can. Or you can use the food processor.
• Burger -- Mix the bread crumbs, onions, worcestershire, BBQ sauce, and grill seasoning until well combined. Then add in the bacon, ground beef and turkey, and mix lightly. Don't over mix. Form 6 patties and set on a baking sheet lined with parchment paper (wax paper or foil) and just freeze; my trick for 10-15 minutes. It just firms them up quickly and makes them easier to cook.
• Cooking -- I like to use my grill pan, but you can use a saute pan as well. Bring to medium high heat add your burgers. They will take about 6-8 minutes on the first side, then flip and cook about 5 more minutes. You want to completely cook them because of the bacon. Top with the smoky gouda, remove from the heat and cover. The heat from the pan will melt the cheese in just a couple of minutes.
• Onions -- As the burgers cook, start the onions. In a small saute pan, add the butter, honey, onions, adobo sauce, salt and pepper, and cook on medium high heat. They will take about 8-10 minutes until tender. Just stir now and then and you can reduce to medium after they have cooked a couple of minutes. Just let them simmer until tender.
• Serving -- Rolls, now I like to toast mine, but that is personal taste - you can if you want. Spread your bottom burger bun with some of the spicy mayo, then top with the burger, next -- some of the onions, lettuce, and (optional tomato), and finish it off with the top bun, also slathered with the spicy BBQ mayo. ENJOY!