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sw2geeks
08-15-2013, 12:20 AM
We have been doing a burger bracket in the paper for the last month pitting local burger joints in a final four style bracket. The winner will be announced this Thursday after eating collectively 120 burgers. But one thing I found lacking was a bacon burger with bacon in every bite!

So I made a Short Ribs Cheeseburger topped with a Bacon Weave. Here are some pics:

http://media.dfw.com/smedia/2013/08/14/11/42/XcRvp.St.117.jpg

http://media.dfw.com/smedia/2013/08/14/11/35/T3FPj.St.117.jpg

http://media.dfw.com/smedia/2013/08/14/11/31/c9v1u.St.117.jpg

http://media.dfw.com/smedia/2013/08/14/11/27/1f3KwY.St.117.jpg

http://media.dfw.com/smedia/2013/08/14/11/14/11ATCv.St.117.jpg

http://media.dfw.com/smedia/2013/08/14/11/12/1oHUMr.St.117.jpg

More pictures and recipe here:
http://www.dfw.com/2013/08/14/817937/weekend-chef-bacon-weave-cheeseburger.html

labor of love
08-15-2013, 01:03 AM
3 tablespoons of water mixed in with every 1/2 pound of ground beef? interesting, never heard of that. how does the water help the burger?

gic
08-15-2013, 01:12 AM
It's a jeffrey Steingarten trick (among other people recommending it0

http://aht.seriouseats.com/archives/2007/10/steingarten-on-hamburgers-more-than-a-mouthful.html

I used to add a tiny bit of crushed ice to my store bought hamburger but stopped once I started grinding my own, I will try it again and compare it to adding water

daveb
08-15-2013, 01:23 AM
Steve, I've "borrowed" that bacon weave a couple times since your BLT thread. Smoked it @ 225 for 30 min. Outrageous.

labor of love
08-15-2013, 01:34 AM
oh and BTW burgers on the griddle(cast iron skillet for me) are much nicer than the grill. good move there. love burgers cooking in their on fat.

sw2geeks
08-15-2013, 06:18 AM
3 tablespoons of water mixed in with every 1/2 pound of ground beef? interesting, never heard of that. how does the water help the burger?

The cold water binds with the meat and makes patties a little extra juicy.

Mucho Bocho
08-15-2013, 09:53 AM
Great tip SW.

With you Labor, I don't use cast iron that much anymore but it always come out at burger time. I've got to give that weave a try. I've got some cured smoked Jowl that could be used.

http://i1051.photobucket.com/albums/s426/dennismpintoii/groundchuck.jpg (http://s1051.photobucket.com/user/dennismpintoii/media/groundchuck.jpg.html)

apicius9
09-10-2013, 08:51 PM
Just saw these here http://www.huffingtonpost.com/nick-chipman/bacon-weave-taco_b_3293071.html - the possibilities are endless :)

Stefan



http://images.huffingtonpost.com/2013-05-17-BaconWeaveTaco.jpg

ecchef
09-10-2013, 09:43 PM
Not sure if I'm disgusted by this or want to have 'intimate relations' with it. Great idea though!

Brad Gibson
09-11-2013, 04:26 AM
mucho that is a badass meat grinder! :goodpost:

Korin_Mari
09-11-2013, 09:52 AM
Looks so good! That bacon weave taco is pretty brilliant.

Slypig5000
09-11-2013, 11:17 AM
sw2geeks In Ft Worth, the Star Telegram ? I'd like to check out the article, and see how wrong you are :biggrin:. My last meal before dying is a hamburger within driving distance of Ft Worth. Thanks for the photos, that burger does look great.

As an aside, the next time you're in Austin check out http://epicerieaustin.com/, best burger in Austin, might be my new favorite restaurant in Austin.

Mucho Bocho Awesome grinder.


Edit: I can grammar.

Mucho Bocho
09-11-2013, 11:30 AM
Thanks for the FB but this is my baby grinder. She's seen tons of meat but these days when I make sausage, I usually make 50 pounds minimum.

This is my current grinder. This will push 1 2LBS per minute.

http://www.amazon.com/Weston-Pro-Series-Food-Grinder/dp/B001GP604S

http://i1051.photobucket.com/albums/s426/dennismpintoii/photo2-1.jpg (http://s1051.photobucket.com/user/dennismpintoii/media/photo2-1.jpg.html)