The Grilling Book: Jalapeño Cheeseburgers with Bacon
Photo credit; Penden + Munk
Grilling is the world’s oldest method of cooking and here at Heritage Foods USA we take it seriously. So, when we saw that Adam Rapoport, editor of Bon Appétit magazine, had compiled a collection of 380 recipes called The Grilling Book: the Definitive Guide from Bon Appétit, our stomachs started to growl. The entire office has been drooling over this door-stopper of a book as much because of the beautiful images as the recipes themselves.
Rapoport not only shares some of the most delicious and inspiring recipes from the pages of Bon Appétit, he also offers helpful advice for both the novice and professional grill-master. This is definitely a book you’ll want to keep close to your grill this summer.
One of our staff favorites is the Jalapeño Cheeseburgers with Bacon. This would be delicious with any of our varieties of burger – Angus, Akaushi/Angus, Highland or even Bison. Topped with bacon from any of our five kinds of Heritage Bacon for the perfect summer treat.
Why aren’t you at the grill yet?
Jalapeño Cheeseburgers with Bacon
Makes 8
If you’re a chile hound, here’s one for you. Chopped jalapeño is blended straight into the burgers (if you want to amp up the heat even more, include some of the seeds) and gives spice to the spicy ranch sauce. The burgers gain another layer of flavor from a Worcestershire-coffee glaze that gets brushed on while they grill.
SPICY RANCH SAUCE
4 scallions, finely chopped
1 cup mayonnaise
1 cup sour cream
½ cup chopped fresh cilantro
6 Tbsp. fresh lime juice
2 Tbsp. minced seeded jalapeño
½ tsp. cayenne pepper
Kosher salt and freshly ground black pepper
BURGERS
2 lb. ground beef (20% fat)
1 small onion, chopped (about 1 ¼ cups)
¼ cup chopped flat-leaf parsley
2 Tbsp. Worcestershire sauce
1 Tbsp. chopped seeded jalapeño
1 tsp. freshly ground black pepper
1 tsp. kosher salt
¼ tsp. cayenne pepper
WORCESTERSHIRE-COFFEE GLAZE
⅓ cup light corn syrup
2 Tbsp. ketchup
2 Tbsp. Worcestershire sauce
2 tsp. (packed) light brown sugar
1 tsp. instant coffee powder
3 Tbsp. unsalted butter
Kosher salt and freshly ground black pepper
16 slices bacon
Vegetable oil, for brushing
8 hamburger buns or 3- to 4-inch square focaccia rolls, split horizontally
8 lettuce leaves
2 cups coarsely shredded sharp white cheddar (about 8 oz.)
Assorted additional toppings (such as tomato and grilled onion slices)
SAUCE
Whisk first 7 ingredients in a medium bowl to blend. Season sauce with salt and pepper.
BURGERS
Gently mix all ingredients in a large bowl. Form mixture into eight ½- to ¾-inch thick patties. Using your thumb, make a small indentation in the center of each. Place on a small baking sheet. Cover and chill for at least 2 hours and up to 1 day.
GLAZE
Stir first 5 ingredients in a small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper. Working in batches if necessary, cook bacon in a large skillet over medium high heat until crisp and brown. Transfer bacon to paper towels to drain. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grate with oil. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Grill burgers for 2 to 3 minutes, basting with glaze. Turn burgers and baste with glaze. Press cheese atop each burger. Grill until cooked to desired doneness, 2 to 3 minutes longer for medium-rare. Spread some sauce on buns and assemble burgers, topping each with 2 slices bacon and additional toppings as desired.
From The Grilling Book: the Definitive Guide from Bon Appétit/Andrews McMeel, LLC
The post The Grilling Book: Jalapeño Cheeseburgers with Bacon appeared first on HERITAGE FOODS USA.