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Classic Bacon Cheeseburger

Keen's Cheddar cheese

Image via Wikipedia

Classic Bacon Cheeseburger

Classic barbecue bacon cheeseburger.

6 slices bacon
2 pounds ground chuck (80% lean)
Kosher salt
Freshly ground black pepper
6 thin slices extra-sharp Cheddar cheese
6 hamburger buns
6 crisp lettuce leaves
6 slices ripe tomato
Ketchup (optional)
Mustard (optional)

 

In a large sauté pan over medium heat, cook the bacon until crisp, 10 to 12 minutes, turning occasionally. Remove the bacon and set aside on paper towels to drain. Remove the pan from the heat.

 

Gently shape the ground chuck into six burgers of equal size and thickness (about 3/4 inch thick). Season both sides of the burgers with salt and pepper.

 

Grill over Direct Medium heat until the internal temperature reaches 160°F for medium, 8 to 10 minutes, turning once halfway through grilling time. Top each burger with a slice of the cheese during the last minute or two of grilling time and allow the cheese to melt. During the last 30 seconds, grill the buns over Direct Medium heat until lightly toasted.

 

Serve the cheeseburgers hot on the toasted buns with a lettuce leaf and a slice of tomato, topped with a slice of the bacon. Serve with ketchup and mustard on the side, if desired.

 

Makes 6 servings.

A jammy red wine will match this classic burger perfectly. Consider a Zinfandel, a ripe Beaujolais from a recent vintage, or a heady Côtes-du-Rhône or Vacqueyras from southern France.

 

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Hot Tenderloin Sandwich

Hot Tenderloin Sandwich

Hot Tenderloin SandwichThin slices of supple grilled beef give this simple recipe most of its glory and glamour. The sour cream dressing, grated cheese, and peppery arugula add their own spectacular touches but remember, it’s still a sandwich. Plates are optional.

1 cup sour cream
2 tablespoons prepared horseradish
1 teaspoon Dijon mustard
1 center-cut beef tenderloin, 2 to 2-1/2 pounds
Extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large French baguette, sliced in half lengthways
1 bunch arugula, washed and dried
1 cup grated Fontina cheese

In a small bowl, mix together the sour cream, horseradish, and mustard. Set aside.

Lightly brush or spray the tenderloin with the olive oil and season with salt and pepper. Allow the tenderloin to stand at room temperature for 20 to 30 minutes before grilling. Sear over Direct High heat until well marked, 8 to 10 minutes. Continue grilling over Indirect Medium heat until the internal temperature reaches 140° F for medium rare, about 20 minutes. Remove from the grill, and let rest for 3 to 5 minutes. The internal temperature will rise 5° F to 10° F during this time. Cut into 1/8-inch slices.

Lightly brush the cut side of the baguette with olive oil and grill, cut side down, over Direct Medium heat until lightly toasted, about 30 seconds.

Spread the baguette with the sour cream mixture, layer with arugula and sliced tenderloin, then top with the grated cheese. Cut crosswise into individual sandwiches.

Makes 6 servings.

 

 
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Posted by on March 29, 2011 in Barbecue, BBQ, Beef, Bread, Cheese, Meats

 

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