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- Meat and poultry
- Beef burgers
I love making beef burgers from scratch because they just taste so much better! I love the flavour that the smoked bacon and parsley give to this burger. Serve in ciabatta baps with a slice of Cheddar, lettuce and tomato with a few potato wedges on the side - a delicious Friday night treat!
Buckinghamshire, England, UK
5 people made this
- 300 - 400g beef mince
- 1 onion, chopped
- 1/2 teaspoon garlic granules
- 3 rashers smoked bacon, fried and chopped
- Handful of fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Olive oil, for frying
MethodPrep:5min ›Cook:10min ›Ready in:15min
- Mix together the mince, onion, garlic, bacon, parsley, salt and pepper in a large bowl until evenly combined. Drizzle in a little olive oil if needed to help bind; shape into 4 small burgers or 2 large ones.
- Heat the olive oil in a large pan over medium-high heat. Fry the burgers on one side for 5 minutes. Turn over and continue to cook until the burgers are cooked through, about 5 minutes.
- Serve in your favourite bap.
See it on my blog
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A drizzle olive or canola oil
6 slices meaty bacon, chopped to finely chopped
2 onions, quartered and thinly sliced lengthwise
A fat drizzle (about 1 tablespoon) aged Balsamic (such as Aged RR Balsamic)
Salt and coarse black pepper
1 1/2 pounds 80% lean ground sirloin
About 2 tablespoons Worcestershire sauce A handful of parsley, finely chopped
2 cloves garlic, peeled and grated or finely chopped
1/2 pound chunk crumbly smoked blue cheese or blue cheese (such as Oscar’s smoked blue), crumbled with a fork or your hands
4 potato hamburger rolls (such as Martin’s), lightly toasted
Trimmed watercress or Upland cress leaves
Heat the oils over a medium heat and sauté the bacon until it starts to crisp. Remove from heat and cool to room temperature (note do not drain as the fat is important for a juicy burger).
Place all the ingredients in a large bowl and mix thoroughly. Divide the mixture into 6 equal parts (135g) and roll into balls then pat to flatten and shape (about 8.5m diameter and 2cm thick). Note, at this stage they can be frozen by separating them by sheets of non-stick paper.
Place burgers on a flat tray covered with non-stick paper, cover with plastic wrap and refrigerate for at least 20 minutes. Use this time to prepare the ingredients you plan to serve with the burgers.
Lightly oil a non-stick frying pan with additional oil and place over a high heat. When the pan is hot place burgers in a single layer and slightly reduce the heat. Cook for about 4 minutes on each side or until they are completely cooked through. You may need to do this in batches. Note, they can also be barbequed.
50/50 Bacon Bison Burgers
We had bacon-bison burgers at a restaurant in Denver a couple months ago and they were amazing! I&rsquove put bacon in burgers before, but the 1:1 ratio is really the best! And we don&rsquot try to substitute for burger buns in our house, it&rsquos just not worth it to us. We just cut everything up unless we&rsquove got some lettuce leaves and wrap the burger in some of those. Buns really detract from the flavor of a delicious burger anyway, and are totally unnecessary.
A little tip about making burger patties: put an indentation in the center to keep them even as they cook, rather than puffing up in the middle. This will make it easier to pile on your toppings as well. I explain two methods for making the patties in the recipe below.
Also, you could totally grill these burgers, but I like the option of cooking them indoors, especially now that it&rsquos getting cooler and I don&rsquot really like having to clean the grill. I got grilled-out this summer.
Oh, one more tip: a burger&rsquos not a burger without dill pickles. That&rsquos a fact.
BBQ Bacon Burgers
339 posts, nearly all of which are recipes, and not one single beef burger.
Especially because, well, I don&rsquot know about your guys, but my guy likes BEEF.
If I could let Chad choose what we are eating everyday&hellip well we would probably never eat anything because he hates making decisions and would much rather just sit down to the table and eat obscene portions of whatever I decide to make. He&rsquos pretty easy like that. But. If I were really trying to make him a meal to swoon over&hellip
If I were really trying to make him a meal to get excited about&ndash the kind he will mention a few days later, dropping hints for me to make it again, the kind that he will brag on when he thinks I&rsquom out of earshot which I think is the most flattering thing in the universe&ndash it would be THESE BURGERS.
And they start with this Bacon Onion Jam that is out-of-this-world-AHMAYZING.
I made it ahead of time to test it out because&hellip &mdashbreaking news&mdash sometimes I get it wrong .
Okay that&rsquos not really news. Especially considering how many times a day I spill.
Anyway, I spread some of the warm Bacon Onion Jam (which I cooked with beer that I am convinced amplified the flavor X 1,000) on toast to investigate my concoction and I seriously almost died it was so flipping good. If I knew how to can things I would set up a Bacon Onion Jam Sweepstakes and mail the winner a jar.
So I&rsquom giving you the recipe and trusting that you will make your own. Please make it.
Bangin&rsquo Bacon Onion BBQ Burgers. A burger happy enough to make up for all the 339 recipes I posted without an actual burger. Toasted onion rolls spread with bacon onion jam and BBQ sauce, topped with an herb-seasoned lean all beef burger, sharp cheddar cheese, BACON, and a little lettuce so we can say we ate our vegetables.
Make these for your dad, husband, boyfriend, partner, brother, neighbor, friend. Make them for yourself.
Bacon Blue Burger
if you're looking for a great gourmet burger recipe, this one is for you! It's a flavorful burger with melted blue cheese and bacon jam, topped with homemade crispy shallots. This could be the the most mouthwatering burger you ever make at home.
The Best Gourmet Burger
What makes a burger a gourmet burger? Well, it starts with a great burger patty made with the right ground beef and seasoned perfectly. Then, you dress that perfect patty up with a few extra special touches. This Bacon Blue Burger definitely fits the bill of gourmet burger. Its base is a delicately shaped patty made with 80% lean ground beef, grated onion, parsley, salt and pepper that is topped with bacon jam, blue cheese, arugula and some crispy fried shallots. If that doesn’t say “gourmet burger”, I don’t know what does.
Perfect Burger Patty
Sometimes we tend to think that lean is better, and with many things it might just be. But with burgers the leanest ground beef is not what makes the best burger patty. Ideally, you want to use 80% lean ground beef for burgers. Ground beef that is 80% lean has 20% fat, and although that might sound like a lot, the fat renders out when you cook the burger and you’re left with a burger patty that is more moist and tender than one that has only 10% or (gasp!) 5% fat. Season the patty with salt and pepper and add the grated onion and parsley. Work these seasonings into the beef gently – really gently. Then, shape your burger patty with a divot in the middle. Learn all about how to make a burger patty here.
How to Make Crispy Shallots
Crispy shallots do take a little extra effort, but they make this bacon blue burger something really special. In all honesty, they are not difficult to make. Slice the shallots very thinly, toss them in a zipper sealable plastic bag with flour, cornstarch, paprika and salt and then fry them in just a little oil for about 3 minutes. Remove them, dry them on a paper towel and season again with salt. I use the same paper towel to sop up the leftover oil in the pan and then discard the paper towel. That way, you’re not pouring any oil down your sink.
Now we’re getting into the gourmet part of this bacon blue burger. Bacon jam is something you will want to make ahead of time. Of course, if you don’t have the time you could substitute plain old bacon on this burger, but you won’t get the sweet-salty deliciousness of this savory spread. Plus, you’ll have leftover bacon jam if you make a full batch (see recipe here) and you can spread it on so many other delicious foods (like steak, grilled chicken, a grilled cheese sandwich, mashed potatoes…).
How to Shape Burger Patties
The important thing to remember when you’re shaping burger patties is to be gentle. You don’t want to over-pack the meat because first of all, that is just mean, and secondly it makes your burger tough. If you see gaps of air in the shaped patties, that’s a good thing. If I’m shaping burger patties (as opposed to making a smashburger), I toss the meat back and forth from one had to another to press the meat together. I don’t squeeze and smush the meat. You can see a video of how to do that here.
How to Layer Toppings on a Burger
Then, it’s all about putting the burger together. Toast your burger buns. It makes a difference and takes no time at all. In fact, the time it takes to toast the buns will force you to let the burger patty rest, which is also important. Then, spread a little mayo on the bottom bun and top with arugula. The mayo will help the arugula stick to the bun. THEN put the patty on top. That anchors the greens so they can’t get away. You can also put the bacon jam on the bottom of the burger if you like, but I like it right next to the blue cheese that is melted on top. As for the crispy onions – they can go on top of the bacon jam OR put them on the side of your plate and eat them like mini onion rings (which would also be a delicious accompaniment to this burger if you have the time).
What to Serve with a Burger
I’m sure I don’t need to even write anything here. No-one needs advice on what to eat with a burger, but I’ll give it anyway. In addition to air-fried onion rings, you could make your own homemade French fries or serve some potato salad with this bacon blue burger. I find the burger quite rich, however, and prefer a simple green salad with a light vinaigrette. While I often enjoy a beer with a burger, this burger also lends itself quite nicely to a glass of full-bodied red wine. I wouldn’t turn down either!
Featured Recipe Techniques
More about the skills used in this recipe.
How to Make a Burger
Tasty, tender and juicy. Those are the three qualities of a burger that everyone can get behind. Some like a. View Technique
Bacon Jam & Blue Burger with Crispy Shallots
- 10 ounces ground beef 80/20
- 1 tablespoons grated onion
- 2 teaspoons chopped fresh parsley
- ½ teaspoon salt
- freshly ground black pepper
- 2 ounces blue cheese
- ⅓ cup bacon jam See Recipe
- ¾ cup arugula
- 2 hearty hamburger rolls such as Kaiser brioche or ciabatta
- 1 tablespoon butter optional
- 2 tablespoons mayonnaise optional
- 2 shallots thinly sliced
- 1 tablespoons cornstarch
- 1 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- 3 tablespoons vegetable oil
To make the crispy shallots, combine the cornstarch, flour, salt, pepper and paprika in a zipper sealable plastic bag. Add the shallots to the bag, seal and shake the bag to coat the shallots evenly.
Heat a skillet over medium heat. Add a thin layer of oil to the pan and let it heat for a minute. Drop one of the shallots into the oil - if small bubbles form the oil is ready. (You can also test the oil with the handle of a wooden spoon.) Working in two batches, drop the shallots in a single layer into the oil. Fry the shallots until they are golden brown, flipping them over as necessary. Drain the shallots on a paper towel-lined plate and set them aside. (Try not to eat them before the burgers are done!)
Combine the ground beef, grated onion, parsley and salt in a bowl. Season with freshly ground black pepper. Gently form the mixture into 2 balls and then shape the balls into patties. Using your fingers, make a slight indentation in the center of the patties so the burgers cook evenly and flat, but try not to overwork the meat.
Pre-heat a skillet, grill or air fryer to high heat. Cook the burgers on each side for 4 to 5 minutes, depending on how well you would like your burgers cooked. Top the burgers with some blue cheese and cook for another minute, until the cheese melts. Remove the pan from the heat.
While the burgers are resting, spread butter or oil on the cut side of the buns and toast them in the skillet, grill or air fryer until they are lightly browned.
Spread some mayonnaise on the bottom half of the buns and top with arugula. Place the burgers on top and dollop a couple spoonfuls of Bacon Jam on top of the blue cheese. Top with the crispy shallots and the top bun. Dig in to this mouthwatering burger immediately!
If you made this recipe, please add your comments and ratings below.
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Heat a barbecue flat plate or large frying pan on medium-low. Cook the onion, turning occasionally, for 15 mins or until very tender. Sprinkle with sugar and vinegar. Cook, turning occasionally, for 5 mins or until the onion caramelises. Transfer to a bowl.
Heat a barbecue grill or chargrill on medium-high. Cook burgers for 4-5 mins each side or until cooked through. Top the burgers with cheddar slices and cook, without turning, for 1 min or until cheddar melts. Transfer to a plate.
Meanwhile, cook the bacon on the grill for 1 min each side or until crisp.
To make the paprika mayo, combine the mayonnaise, sour cream, lemon juice and paprika in a small bowl. Season.
Divide the bun bases among serving plates. Spread bases evenly with the mayonnaise mixture and top with the lettuce, burgers, tomato, bacon and caramelised onion. Top with bun tops and serve immediately.
- 1 whole egg plus 1 egg yolk
- juice of 1/2 a lemon
- 1 teaspoon grainy mustard
- 1 handful fresh parsley, roughly chopped
- 1 handful fresh dill, roughly chopped
- 1 large garlic clove, roughly chopped
- 1 tablespoon dried onion flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
FOR THE PUB BURGERS:
- 2 pounds ground beef chuck
- your favorite burger seasoning
- 1/2 pound peppered thick-cut bacon, sliced in half and cooked until crispy
- 4 slices cheddar cheese, quartered
- 1 large roma tomato, sliced
- Romaine lettuce leaves, torn
- 8 pretzel dinner rolls or slider buns
Big Boys’ Beef Burger – Beef, Beer, Bacon & More!
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A lot of things have happened since the late 19th century. In 130 years, we have changed the course of mankind several times over. And by all accounts, that’s about how long we have known about the beef burger. Regardless of who first came up with that strange idea of putting a ground beef patty between two slices of bread, I doubt they ever envisioned the kind of culinary juggernaut it would one day become. Today, the beef burger is the definition of fast food. It still serves the purpose it was meant to serve all those years ago a quick meal for those who have little time to prepare one in a world that moved along ever faster. All those trimmings/toppings came later, with more sophisticated palates and bigger appetites.
While burger perfection is probably always going to be an illusion, there’s a lot you can do to improve on what you have. Recently on a Saturday, while watching a Basketball game on TV with a cold one in his hands, Mr K turned to me and asked me what was my idea of a perfect hamburger. I often make chicken burgers that we both love, but this time he challenged me to go even bigger and more flavourful on a beef burger. The result was this Big Boys’ Beef Burger , a super spicy beef burger with beer & jalapeno cheese, spicy candied bacon and chimichurri mayonnaise! There’s beef, there’s bacon, there’s heat and there’s beer. And it’s big. That’s pretty close to perfection in our humble opinion.
(PIN IT FOR LATER)
There are 3 recipes in this post. I know that sounds a bit overwhelming and I do apologize for that. But feel free to leave out whatever you don’t like and adjust the spice and heat levels to suit your preferences. Here you will find the recipes for the beef burger patty, the jalapeno and beer cheese and the chimichurri mayonnaise. There is a link to my spicy candied bacon recipe too, where you will find a spicy version and also a less spicy version.
Mr K was right. On game day with a cold one in your hands, there’s nothing better than a sloppy succulent beef burger! He challenged me to make it big because you know, he’s like a python whose jaws come unhinged when there’s a giant burger making its way towards that black hole that is his mouth. Hence the two patties, but feel free to go with one if that’s how you like it. These burger patties are not particularly thick though as you can see and you can cook them to your liking. These were cooked to medium, which was about a minute per each side.
So first things first, the beer and jalapeno cheese is AMAZING! The beer taste comes through really well here. I used my favourite beer for this, so you can use whichever is your favourite. The trick is to reduce the liquid so as to intensify the beer flavour. While this takes away the boozy punch, the flavour will still be strong.
Since the idea was to go big on flavour, why not kick it up a notch with the mayonnaise too? So I made a super flavourful mayonnaise with lots of herbs. You can make the chimichurri and then mix it in with your favourite mayonnaise as an easier option, or follow my recipe to make the chimichurri mayonnaise from scratch. Whatever floats your boat, as long as it takes you to flavour town, right?
I did make my own burger buns too. I really love the burger bun recipe from Not without Salt’s cookbook – Date Night In. I think I may never buy burger buns again! They are that good. So go ahead and use your favourite burger bun store-bought or home-made. Either way is completely fine.
Looking for more recipes? Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.
Kevin's Best Beef Burgers
Short of time and no time to prep the burger? Why not try the Signature Taste beef burger that are now readily available!.
Replace the cheddar with Signature Taste Tipperary brie for a melting new flavour.
Preparation time: 30 minutes
Cooking time: 12 minutes
Ingredients Add to Shopping List
2. Place the minced beef into a large mixing bowl and add in the finely sliced onions and garlic and chilli flakes. Mix in the breadcrumbs and chopped parsley. Season the mixture with salt and pepper. Add in the egg and combine the mixture together with your hands using the egg as a binding agent.
3. Divide the mixture into 4 and shape them into ½ inch thick patties. Allow to rest in the fridge for at least 20 minutes or longer covered.
4. Make sure the barbecue or a griddle pan is preheated. Oil the barbecue ridge or drizzle some oil on a griddle pan and add the burgers.
5. Cook on both sides for 4 – 5 minutes each side until cooked through - depending on thickness you maybe need an extra 2-3 minutes over indirect heat or lower heat with the griddle pan.
6. In the meantime drizzle the halved burger buns with olive oil and reheat on barbecue. Immediately add the burgers, cheese slices, cooked bacon, the tomatoes and a good dollop of mayonnaise and tomato relish. Serve immediately.