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Bleu Cheese Bacon Burgers: Best Ever!

Summer feels like it is winding down and I haven’t grilled nearly enough burgers! We can grill year-round in the PNW, of course, but it’s nice to be able to do it without wearing a headlamp during our long summer days.

We love bleu cheese burgers, so I have been working on the right combination of ingredients with the thought of posting it to this blog – mission accomplished! I even remembered to take pictures! I like to use the lowest fat content ground beef available because I am adding more fat to the mixture in the guise of cheese and bacon. I also get the thickest cut of bacon and dig through all the packages looking for the best fat<meat ratio. I love baking the bacon on a rack because the mess is so much less than frying and the fat drips away to the pan underneath. For this recipe, you only need two slices of cooked bacon, so it might be easier to immediately hide two slices after cooking up a package to save them for your future burgers. I use food scissors to cut the bacon up into “bits” and, no, “Bac-os Bits®” are NOT an acceptable substitute! Because the cheese tends to be salty (not to mention the bacon), I do not add salt.

This recipe makes 4 quarter-pound burgers.

RawBurgers

  • 1 lb. 4% fat ground beef
  • 2 slices cooked bacon, cut into “bits”
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon thyme
  • 1/4-1/2 cup chopped onion
  • 1/3-1/2 cup bleu cheese crumbles
  • pepper to taste

Combine all the ingredients in a largish mixing bowl – I use my hands encased in plastic gloves to mix everything up. Two reasons: 1) Ew! Raw hamburger under my fingernails? No thanks! and 2) Squishing everything together by hand mixes it much more thoroughly than with a rubber spatula or spoon.

After the ingredients are thoroughly combined, form 4 patties. Grill as desired until done. Every grill is different, so I won’t attempt to instruct you in how to work your own grill!

BurgerDoesn’t this look delish? Maybe I should take up a second career as a food photographer….

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Posted by on August 9, 2013 in Recipe

 

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Using Leftover Chicken: Mediterranean Pasta

Last time, I described how to roast a chicken and promised a good recipe for leftovers – this is it! This recipe has a lot going for it – it’s quick (about half an hour), it’s filling (hello? pasta!), and it uses leftover chicken (so you don’t end up with science experiments in the fridge!) Oh yeah – and there’s bacon in it – everything’s better with bacon! I think there will be a future blog post on bacon – so reviled and so delicious!

Note the fun pasta shape!

Mediterranean Pasta (click for printable pdf) The original recipe called for linguine – which is not my favorite, to tell you the truth. I chose a fun-looking pasta that looks like a piggy tail. I can’t recall the name of it, but it is one of the Culinary Circle-brand dry pastas at Albertsons. You can see what it looks like in the photo.

(UPDATE: I checked on the name of the pasta shape and it is called, “Trottole.”)

I’m not big on measuring for this type of dish (baking is a different story!), so there is probably more chicken than is called for in the recipe. The original recipe also called for a smaller-sized can of artichoke hearts, but what kind of fun is that? Also – more feta is not a garnish – it’s a must! I probably also ground some fresh pepper into it – I do that automatically. I don’t use a lot of salt, either – canned products have tons of sodium so I may not add any or just a turn or two from my sea salt grinder. The bacon is not an overpowering flavor in the dish – just a hint of smokiness! And the rosemary – well, I told you about my rosemary bush in the roasted chicken post! I dried my own rosemary in the microwave between 2 sheets of white paper towels and I’m pretty sure I put in more than was called for! (see Fun Facts page – #6)

This is one of those recipes that is nicely flexible and can be adjusted to individual family tastes. Now that I’m thinking about it, I probably slivered 1/4 red onion into the pan with the tomatoes… Want garlic? Sure! Want more bacon? Why not! Half of the family likes olives – the other doesn’t? Have a bowl of them on the side!  Hate artichoke hearts? What’s wrong with you???!!?

 
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Posted by on April 4, 2011 in Recipe

 

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