OK, DFW.com's Burger Battle has officially come to a resolution, and I have eaten my share of the burgers. But one thing I have been missing is bacon in every bite! I am finding that the X pattern of crossing 2 slices of bacon to be the norm on burgers right now, leaving me wanting for more bacon. Strange, since all you need to do is add one more slice of bacon to make a bacon weave, guaranteeing that every bite will have bacon!
A couple of other things I have picked up on after eating burgers for the bracket is that I like the way American cheese easily melts on the patties to encase them in cheese, and that specialty grinds of beef rule. I also tend to like thicker burgers cooked to medium over thin, well-done patties.
So, with the idea of taking my new burger observations to task, here is one I made this weekend made with a half-pound ground short ribs patty, encased in American cheese and topped off with a bacon weave.
Ground short ribs? Yes, they have a very beefy flavor and the fat ratio is just right for burgers. Unfortunately it is not a normal grind, but it is easy to get. Just ask the butcher at your grocery store to grind some short ribs for you for burgers. For this burger I found a package of short ribs at my Tom Thumbs and asked the butcher if he could trim the bones off and do a single grind. It was a 2½-pound package that ended up being a 1½-pounds after removing the bones and grinding. If you just want regular hamburger meat, you can still have your butcher fresh grind it. Just pick out a nice chuck roast and ask for a single grind. You can also ask for a little extra beef fat added to the grind, you know, just to make it extra juicy.
Bacon Weave Cheeseburger
Ingredients for each burger
- ½ pound Fresh ground beef (80/20 or 70/30 meat to fat I am using short ribs for my beef)
- 3 tablespoons cold water
- 3 slices thin sliced bacon cut in half to make 6 pieces
- 2 slices American cheese
- 1 toasted hamburger bun
- Salt and pepper to taste
- Burger fixings - Lettuce, tomatoes, onions, mustard or mayonnaise
Mix in 3 tablespoons cold of water for every ½ pound of hamburger meat in a cold bowl. Divided meat into ½ pound balls and press down into patties. Refrigerate patties for at least 30 minutes before grilling.
While the patties are refrigerating, make bacon weaves. There is a picture in the slideshow above showing the finished weave made with six half-slices of bacon. You can probably figure it from the picture, but here are the steps.
- Cut 3 slices of bacon in half to make 6 pieces, lay 3 half-slices side by side on parchment paper or paper towel. Fold the middle slice down and lay another half-slice across and on top of the other two slices, unfold the middle slice so it lies over the top of the across slice you had just put down. Now fold the two outside slices over the across slice. Lay another half-slice across the middle slice, then unfold the two outside slices over the across slice you had just put down. Fold the middle slice up over the across slice and lay another half-slice across the two outside slices. Now unfold the middle slice over the last slice you put down. You now should have a mini-bacon weave. It is a lot easier than these instructions make it sound. I also have a nice BLT post here that has step-by-step pictures on weaving the bacon if you need help after reading these steps.
Fry bacon weaves on a hot griddle or frying pan till crispy (3 to 4 minutes a side), flipping with a spatula to keep the weave together.
- With the griddle or frying pan still hot and with bacon grease, Salt and pepper patties, then fry patties 5 to 7 minutes per side (depending on how done you like your burgers.) If you are using an instant-read thermometer, 145ºF is medium and 160ºF is well done. Add cheese 1 to 2 minutes before pulling the patties off the grill.
- Assemble burgers with the bacon weave and your favorite fixings.
Wow, this is one great burger, very beefy flavor from the short ribs along with bacon in every bite! If you want some fries, try my hand-cut fries with spicy Sriracha ketchup recipe.
Be sure to check the slideshow above the story for step-by-step pictures.