Clearly missing the sweet, heart-attack-inducing fare of the Deep South, Josh decided to cook something special last night; a dinner that the King himself would have gladly tucked into. It was an insane combination of thick juicy burger, crisp smoked bacon, Jack Daniel’s BBQ sauce, smooth peanut butter, gooey plastic cheese and more bacon thrown in for good measure.
It sounds a little scary doesn’t it? Well it wasn’t, I promise. It was epic and staggeringly gorgeous. The peanut butter lent a creamy saltiness that countered the sweet shallots within the burger. The bacon was smokey and added bite. Plastic cheese, well for me, it just improves everything, right? And I guess that goes for BBQ sauce too. So perhaps not one for the weight watchers but as Saturday night treats go, this one was rocking and rolling.
To buy (for four burgers):
*650g really good steak mince *1 small shallot, finely chopped *2 tablespoons Worcestershire sauce *1 teaspoon smoked paprika *1 teaspoon hot paprika *1 pinch of chilli *2 teaspoons of BBQ seasoning *toasted buns *good quality streaky bacon *cheese (we used plastic) *BBQ sauce (we have Jack Daniel’s Honey Smokehouse) but any would be fine.
1. In a big bowl combine the meat, shallots, seasoning and Worcestershire sauce until really well mixed. Split into four and make meat patties that are an inch or two thick. Wrap in clingfilm and pop in the fridge for at least half an hour.
2. When you’re ready to eat, under a pre-heated grill or in a hot pan cook the burgers for a few minutes on each side as you like. I like my burgers juicy and pink inside but seared and blackened on the outside so cook them quickly and at high temperatures but this it totally up to you. Always good to rest the burgers for a while before serving them though.
3. To build the King burgers, toast the bottom half of the baps and then spread a generous dollop of peanut butter on top. Add a slice or plastic cheese and then some really crispy bacon. Pop the burger on top and then add a little more bacon (we chopped it in half before cooking so it fit in the bun better) and a huge, unseemly dollop of BBQ sauce. Top with the toasted bap lid and prepare for a treat.
Congratulations to Josh for deciding that this could and would work and hat-tip to Fresh and Foodie for providing him with a recipe to tweak as he went along. Are you going to make this? Could you think of a way to make it even better? I need to try it, if so.