Thursday, September 18, 2008
Outside In Bacon Cheese Burger with Potato Salad
We had company over for dinner last Saturday night so we decided to make some killer hamburgers and my Husband’s Wonderful potato salad. Everything turned out fabulous and our company enjoyed every bite.
1 Lbs. Ground Hamburger (Ground Turkey would work too)
1/2 Lbs. Thick Cut Bacon (Turkey Bacon would work too)
Deli Sliced Cheese (Whatever brand & flavor you like)
1 Small Sliced Onion
1/2 Lbs. Sliced Mushrooms (Whatever kind you like)
1 Tbs. Chopped Garlic
2 Tbs. Worcestershire Sauce
2 Tbs. Johnny’s Garlic Season (I get it at Costco)
1 Tbs. McCormick Montreal Steak Season
Hamburger Buns (We used Potato Buns)
While a frying pan is heating on medium sliced the bacon into small bite size pieces, cook the bacon until crisp. While the bacon is cooking wash your knife and cutting board then thinly slice the onion. When the bacon is crisp transfer to a paper towel lined plate to drain. Drain off about half the bacon grease then cook the onion until translucent. When the onion is done remove from the pan. While the bacon and onion cool place the ground meat into a large bowl then add the seasonings and Worcestershire sauce. Add in the bacon and onion and mix very well to combine, try to not over mix or the meat will get tough. Form the meat into equal sized balls with enough to place 2 balls together to form 1 patty. Flatten out 1 ball to the desired width you would like weather you like thick or thin patties, then place half a slice of cheese in the center of the patty and flatten the other ball to cover the cheese and seal at the edges to create 1 hamburger patty. Heat the BBQ while you finish the rest of the burgers. Cook your burgers to your liking, we like ours well done so they cooked about 10-15 minutes. Plate up your fresh off the grill burger with your favorite condiments and veggies you like and enjoy.
There is nothing better than fresh homemade tater salad with a hot hamburger. My husband told me that he made awesome tater salad, so I told him prove it. He went into the kitchen and in no time at all he did have some wonderful tater salad made.
My Honey’s Tater Salad
5 Medium Yukon Gold (Red taters would be good too)
1/2 Lbs. Thick Cut Bacon
1 Small Onion
4 Hard Boiled Eggs
8 Midget Garlic Dill Pickles
10 Sweet Cucumber Chip Pickles
1/2 C. Dijonaise
1 1/2 C. Mayo
2 Tbs. Chopped Garlic (Sautéed)
2 Tbs. Honey Mustard
1 Tsp Dill Weed
Salt & Pepper
Wash and cut the potatoes into medium sized cubes, place into a pan and cover with cold water then boil for 5 minutes. After 5 minutes remove from the heat and let sit for 5 minutes. While the potatoes are cooking place your eggs into a sauce pan and cover in cold water. Bring to a boil and cook for 10 minutes, then take off the heat and let cool in the water. While your taters and eggs are cooling slice the bacon into bite sized pieces and cook over medium heat until crisp. While the bacon is cooking wash your knife and cutting board so you can thinly slice the onion. When the bacon is done transfer to a paper towel lined plate to drain. Discard about half of the bacon grease and cook the onion until translucent. Remove the onion to a plate to cool. While the bacon and onion cool place your taters in a bowl and shell your eggs, chop the eggs and add to the taters in the bowl. Once the bacon and onion are cool add them to the bowl also. Chop the pickles into bite sized pieces and add to the taters, put in the mayo, mustard's & seasonings. Stir carefully from the bottom up as to not break up the taters, taste for seasoning then add salt & pepper if needed. Once well mixed transfer to serving bowl and sprinkle with a little paprika for color. Put in the refrigerator to get a nice chill on it and enjoy with the fabulous burgers.