This is our most recent entry, and one I’m very much looking forward to diving into. Yes, we know the name is a mouthful but it has to describe the burger, and I think we got it covered in this instance.
From one carnivore to another, we all know a good burger fresh from the grill is one of the best foods known to man – and womankind for that matter. Fresh ground beef patties plumping up over the licking flames of the charcoal briquettes, truly produces something that can’t be replicated anywhere else.
The sizzling juices dripping over an open flame…
Perfectly seasoned with just a little salt and pepper…
The delicious aroma of the beef drifting down the street…
If you can’t tell right now, I’m super hungry for some grilled burgers!
One thing’s for sure; you can fry burgers in a pan, but that will never come close to the taste you get by cooking them on a grill. It just doesn’t do the burgers justice.
The only downfall? Well, it takes a little time to preheat the briquettes. Unless of course you don’t mind it and see it as an important ritual that requires a cold beer.
I’ve been going on about charcoal briquettes and it just totally dawned on me that I haven’t mentioned anything about gas grills. Many people have gas grills and while I do actually like them, I’ll be using the older style of grilling for these burgers. It’s just something special to me.
You should use whatever works best for you though. I’m just highly recommending that you use a grill. But if I could just say one thing; please don’t bake the hamburger patties. That would make me sad.
The recipe below contains links to the pages on cooking the bacon, making the spicy serrano rings, and of course what goes in the sweet bourbon whiskey barbecue sauce. If you follow our bacon cooking recommendation, you’ll be cooking a pound of bacon. That’s probably too much for 4 burgers, unless a couple people really like bacon. Any extra bacon makes a good option for leftovers or as part of a different dish. If you don’t want to cook a whole pound of bacon, you will just need to adjust cooking times accordingly.
You will also end up with extra barbecue sauce. I just find it a waste to go through all the work just to make a little amount of something. You can use the extra barbecue sauce on other things such as barbecued chicken or shredded beef sandwiches. We’ve also included a halved version though for convenience, if you really just don’t want a lot of barbecue sauce.
The burger patties themselves will be roughly 1/3 of a pound after being cooked. Prior to being cooked they should be about 6 oz. each. So in all, 24 oz. or 1 1/2 pounds of ground beef will get divided into 4 patties.
Bourbon Barbecue and Crispy Chili Pepper Bacon Cheeseburger
By: Semiserious Chefs
Serves: Makes 4 burgers
Ingredients:
- 4 large hamburger buns
- 1 1/2 pounds ground beef (divided into 4 patties, weighing 6 oz. each )
- 4 slices Pepper Jack cheese
- 4 slices cheddar cheese
- Sweet bourbon whiskey barbecue sauce
- Crunchy breaded serrano pepper rings
- 12 slices cooked bacon (regular cut)
- 1 large tomato (cut into enough slices for 4 burgers)
- 1 medium yellow onion (cut into slices for 4 burgers)
- Leaf lettuce
- Pinch of salt
- Pinch of black pepper
Directions:
- Before you start cooking the hamburgers, you will need to already have the sweet bourbon whiskey barbecue sauce ready, along with the crunchy breaded serrano pepper rings, and the bacon. All of these recipes are linked to in the ingredient list found just above.
- Divide the 1 1/2 lbs of ground beef into 4 patties, each weighing roughly 6 oz. You can use a mold or just press them by hand into roughly circular shapes. Season top side with salt and pepper.
- Heat grill to desired cooking temperature. Spray grill grate with non-stick cooking spray.
- Place hamburgers on grill and cook until the juices start covering the tops of the beef patties, making sure to move them to a cooler part of the grill if the flames get too big.
- Flip burgers, season with salt and pepper and let cook until almost to desired doneness.
- Place one piece of Pepper Jack cheese on each burger followed by one piece of cheddar. Cover grill and let melt, for a minute or two.
- When cheese is fully melted, remove the burgers and place on a plate to cool while you construct the rest of the burger.
- Separate the hamburger buns and coat the top and bottom pieces with the sweet bourbon whiskey barbecue sauce.
- Place one burger on the bottom half of each bun and top with the cooked bacon, crunchy breaded serrano pepper rings, tomato, onion, and lettuce.
- Cap each finished burger with the top bun and enjoy with your favorite side dish. A couple options are steak fries or onion rings
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