Quote:
Originally Posted by stopdog
Barbecuing today. I have the smoker going, then some burgers on the grill to which I will add the ribs at the very end to firm up a bit. I am adding some ground bacon to the ground beef to see. I don't usually like bacon burgers because of how insanely difficult to eat I find them - all that sliding off. So trying this - I am experimenting with proportions of bacon to beef. I ground the beef yesterday and will grind the bacon today. I am going to have sets of 1/8 C bacon to 1/4 C beef, 1/3 C beef and 1/2 C beef (this one will be shared unless it shrinks a lot).
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Being the worrier that I am, I would worry about the bacon being cooked enough. When you make meatballs or meatloaf with pork, one does tend to cook it to death, but not grilled burgers. My brother likes to serve peas with barely warmed pancetta, which makes my gorge rise, but he and my mother lick their chops over. This is why I'm staying home alone and having tea and toast!
Maybe if you press the ground bacon onto the outside of the burger, like a crust? With some breadcrumbs or egg? Maybe not egg!!
But how creative! I expect to see this recipe on the next round of best home cook!