Goudatoknowyabaconburgers Recipes

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.

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.

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.