for 4 servings
5 strips bacon
4 oz cream cheese, at room temperature
¼ cup green onion, thinly sliced
1 cup shredded sharp cheddar cheese
1 lb ground beef
salt, to taste
pepper, to taste
4 slices cheddar cheese
4 hamburger buns, toasted
1. In a pan over medium-high heat, add the bacon, and cook until crispy. Transfer to a cutting board and roughly chop.
2. In a bowl, add the bacon, cream cheese, green onions, and shredded cheddar. Mix well.
3. Divide the ground beef into four even portions and shape into balls. 4. Form a well into the center of each, large enough for the cheese mixture.
5. Place a quarter of the cheese mixture into the center of each ball, and enclose inside the ground beef. Gently press each ball into a patty shape, and season both sides generously with salt and pepper.
6. Heat a cast-iron pan over medium-high heat. Once hot, add the burgers and cook for 4-5 minutes on one side.
7. Flip the burgers, and cook for 2 minutes. Add a slice of cheese on each burger and cook for an additional 2 minutes, until the burger is cooked through and the cheese is melted.
8. Remove burgers from pan, and place on top a toasted burger bun. 9. Top with condiments of your choice.
Grilled Swineapple Dogs
for 12 servings
2 teaspoons paprika
½ teaspoon black pepper
½ teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
½ pineapple, cut into 12 thin spears
24 slices bacon
12 pork hot dogs
12 hot dog buns
red onion, minced
1. Preheat a grill or grill plate to medium-low heat.
2. Sprinkle the paprika, garlic powder, chili powder, onion powder black pepper, and salt over the pineapple spears in a bowl. Mix until they are completely coated.
3. Lay a slice of bacon at a slight diagonal angle on your work surface. Lay a second slice above it making sure they slightly overlapped in the middle.
4. Place one hot dog and one thin pineapple spear near the bottom part of the first slice of bacon. Tuck the end of the bacon around the hot dog and pineapple and roll across the counter until they are completely encased. Use toothpicks if needed to get a tight seal.
5. Place the hot dogs on the grill and cook gently until the bacon is crispy and the pineapple and hot dog are heated through, about 40 minutes. Flip halfway through.
6. Place into hot dog buns, top with barbecue sauce, minced red onion, and minced jalapeño (optional).
Double Cheeseburger (as made by Erik Anderson)
Servings: 3 double cheeseburgers
1 pound chuck roll, cubed
2 slices smoked bacon, chopped
1 tablespoon kosher salt
1/2 tablespoon toasted black peppercorns
1 tablespoon fresh thyme, chopped
1 clove garlic, thinly sliced
Optional: 1/2 lb beef suet. Erik recommends rendering beef suet in a hot skillet with garlic and thyme to cook the burgers in (as an alternative to oil).
½ cup mayonnaise
2.5 tablespoons ketchup
2.5 tablespoons pickle relish
1 teaspoon white wine vinegar
1 teaspoon lemon juice
Salt and pepper to taste
Potato rolls, lightly toasted
Iceberg lettuce, shredded
Tomatoes, thinly sliced
Onion, thinly sliced
Dill pickle chips
1. In a medium bowl, combine cubed chuck roll, salt, black pepper, thyme, and sliced garlic. Stir to coat. Cover and refrigerate to cure overnight.
2. Prepare the sauce: in a small mixing bowl, combine the mayonnaise, ketchup, relish, vinegar, lemon juice, salt, and pepper. Whisk together. Refrigerate to bring flavors together.
3. Using a stand mixer fitted with meat grinder attachment, grind the cured meat, layering in pieces of chopped bacon throughout. (Ensure the meat and grinder attachments are very cold before grinding! Recommended that you place it in the freezer for a few minutes just before using.)
4. Lightly mix together the ground meat and then form into six, 3 ounce balls.
5. To a hot, oiled, cast iron skillet, over medium/high heat - add the balls and allow to cook slightly. Using two spatulas layered on top of one another, press down on the burger to form into thin patties. Continue to cook until the underside has browned and caramelized.
6. Flip the burgers and continue to cook until the second side just begins to brown. Top with cheese and remove from the skillet.
7. To assemble: Spread the burger sauce onto both halves of a toasted potato bun. On the bottom bun, layer lettuce, tomato, and a sprinkle of salt. Add one burger patty, thinly sliced onions, then the second burger patty. Place 4 pickles onto the top bun and place on top of the burger. Enjoy!
1 rasher bacon
100g slice halloumi
100g fried onions
Ketchup and mustard
1. Light the BBQ
2. Cut the bacon, halloumi and sausage into 6 and divide between the two skewers.
3. Grill on the BBQ until slightly charred.
4. Serve in a hot dog bun, topped with fried onions, pickles, ketchup and mustard