Wednesday, May 28, 2014

16 Burgers of Summer: Texas Burger

Good evening everyone! We're continuing on our theme of the summer once again this week with another burger based recipe. With these recipes, I'm looking to try something new - be it new combinations or just interesting toppings, I'm always out looking for something different. Along with that, I'm also actively searching for new ways to cook each dish. For instance, this week's recipe calls for both bacon and sautéed onions. Sure, I COULD complete those items on the stove top - but since we're already using the grill, why not find a way to get everything done with one appliance? The result is a brand new (safe) method for cooking bacon on the grill that I'm eager to share.

The Recipe: Texas Burger (Burger #3 of 16)

What You'll Need:

1 Crackin' Burger Recipe
1 Small white onion (Diced)
2 - 3 Strips Thick Cut Bacon
Pepper Jack Cheese

To begin, place a large sheet of aluminum foil over 1/2 of your grill. Carefully work the foil in between the grates of the grill to accentuate the "gaps" between the grates (you're effectively creating a pooling location between each grate). Make sure you don't puncture a hole into the foil.

Next, take a large sheet of aluminum foil and fold it in half. Then, fold each side in 1 inch and crease, creating a wall (like pictured below).

Once you have four walls, crimp the corners by folding them together (as pictured) to create a short sided box. Place this box on top of the foil covered side of the grill. Preheat your grill to 500 degrees and clean the other grate. Reduce the heat to medium on the foil covered side and medium low on the uncovered side.

Take another sheet of aluminum foil and fold it over itself to form a pouch. Place 1/2 tablespoon of unsalted butter in the pouch, along with the white onion. Crimp to seal the packet shut and place on the uncovered side of the grill (favor the side where the heat is more direct) cook the packet for 10 minutes, making sure to flip halfway through cooking.

Meanwhile, place your bacon strips into the foil box you created earlier. Line them up nicely in a row and allow them to cook for 3 to 5 minutes per side, or until they turn a deep golden brown color. If done correctly, your foil box will hold in all of the grease the bacon leaves behind. If some grease does leak out, the foil on top of the grate should contain it and prevent it from hitting the flame.

I cut our bacon pieces in half so they cooked easier and fit on the burger better

When your onions and bacon are halfway through cooking, place the burgers on the grill and cook to desired doneness. Prior to removing them from the grill, brush them lightly with BBQ sauce and cover with slices of pepperjack cheese. Allow the cheese to melt then serve topped the sautéed onions and with a light spread of mayo on the bun. Enjoy!

The Results:

I'm quite please with my method of cooking bacon on the grill. The bacon turned out crisp and golden brown and there were no flare ups or incidents on the grill. You always avoid any extra cleanup as the foil can be folded up and thrown away.

The burger itself was quite delicious as well. When you find yourself in a "rut" when it comes to traditional burgers, just throw some bacon and BBQ sauce on top and you'll instantly have a brand new (just as delicious) variant to enjoy. That's especially true with this recipe, which is complimented nicely by the onions and the BBQ "glazing" prior to serving. All in all - one tasty burger!

That's all we have for you this evening - Maggie takes to the kitchen tomorrow night with a brand new recipe of her own. Until then,


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