Baconception Cheeseburgers and Sweet Potato Fries

SAM_0264
We have to go deeper. Inception was a film about a dream within a dream, within a dream. The Baconception Cheeseburger is a bacon and sautéed onion, within a beef and pork patty, beneath more bacon, cheese, lettuce, tomato,  and jalapeno, within a hamburger bun. If you went any deeper, you’d end up in limbo – a veritable food coma.
I got the idea from a friend who suggested a fifty-fifty proportion of ground beef and pork belly (liempo) when cooking burgers.  I was planning to cook several patties, but the butcher at the grocery would only grind up meat for me if I ordered a kilo each, which was way too much. Thus, I stuck to the basic Australian ground beef and local ground pork shoulder, both with a muscle-to-fat ratio of around 9:1. The ideal burger has around 20-25% fat, and I just planned on cooking a semi-dry patty topped with double smoked bacon and just dealing with it.
 I lucked into a recipe on  the internet, however, which recommended chopping up bacon slices, cooking them, along with chopped onions, and thenincorporating them with the rest of the ground meat. The whole thing is bound together with an egg, breadcrumbs, a splash of water, and seasonings.

I made my own modifications by adding mustard, more bacon, jalapenos for heat, and finishing the patties by steaming them with cheese (the latter I picked up from watching too much Man versus Food). The original recipe is here. But I varied it a bit based on how much meat I bought from the grocery and what spices I had in the pantry. The following is my slightly modified version:

Ingredients:

  • 1 large red onion, chopped
  • 4 slices, chopped, + 8 slices of double smoked bacon
  • 2 garlic cloves, minced
  • 1 cup panko breadcrumbs
  • 1 egg, beaten
  • 1/4 cup water (I should have used stout)
  • 450 grams ground beef
  • 450 grams ground pork
  • 1 heaping tablespoon, brown mustard
  • 1 tablespoon salt
  • 1 tablespoon parsley salt
  • 1/4 teaspoon oregano
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon cracked black pepper
  • 8 “singles” slices, American cheese (cheap cheese for ease, but do substitute your favorite)
  • 8 hamburger buns, split and toasted (with butter, if you wish)
  • 1 whole jalapeno, sliced
  • lettuce leaves
  • tomato slices

Method:

  • Cook the bacon, onion and garlic in a pan with a spot of oil then drain and remove. Save the glorious grease.
  • Place in a metal bowl and add in the egg, panko, beer/water and seasonings. Mix well.
  • Mix in the ground beef and pork.
  • Shape these into eight patties, 3/4 inch thick
  • In batches of four, cook these in the same pan where you cooked the bacon, flipping every so often (this method cooks the burger quicker and more evenly, according to Food Lab).
  • When the juices start to run clear, top each patty with a slice of cheese, and cover the pan to steam the burgers until the cheese melts into the patties.
  • While steaming, pop the rest of the bacon into the microwave, and be sure your buns are toasted.
  • Assemble by layering the lettuce and tomato on the bottom, then the patty with the cheese on top, then the jalapeno and bacon. Add ketchup or mustard if you wish, and top it all off. Serves eight. Or four, if you’re hardcore.
  • Enjoy immediately with a nice hoppy ale like Stone Pale Ale, or better yet, an Arrogant Bastard.
  • Serve with a side of sweet potato fries, because we want to be healthy.

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3 Responses

  1. Anonymous says:

    How were the burgers? Hope you cooked them med and not well done. Personally i like my burgers pure, the add crispy bacon on top or a nice slap of seared foie or both. Another thing to try is to fry your "healthy" chips with duck fat…adds f,avor as you can imagine…Demonio…

  2. E. says:

    Hey Mr. Demonio, did you get that the 50-50 liempo-beef tip was from you? I seared the burgers hard but relatively quickly for a crisp outside and still-juicy inside. As for the duck fat, sayang. It totally slipped my mind. I still had some in the fridge pa naman.

  3. Anonymous says:

    Not sure but thats what i normally do. The half beef half pork (fat) makes it more juicy.

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