RECIPES: Recipe Details
Hickory Steak Burger
This beauty of this burger is the quality of the ingredients, condiments are kept minimal to allow the burger to take center stage.
6 Slices thick cut hickory smoke bacon
2 well marbled Angus Rib Eye Steaks, approximate total weight 1.75 lbs. 3 Tbsp. Sutter Home Cabernet Savignon
1 heaping Tbsp. Grey Poupon Dijon Mustard
½ Tsp. Hickory Seasoning Liquid Smoke
1 Tbsp. Kosher Salt
1 Tsp.Black Pepper, freshly ground; Approximately 4 Grinds
1/4 Cup Peanut Oil
1 Tbsp. Colavita Extra Virgin Olive Oil
6 Kaiser Rolls
6 slices red ripe tomato, approximately ¼” each slice
6 Tbsp. Ketchup
Place 6 thick slices of hickory smoke bacon in a well seasoned cast iron skillet and place on barbeque grill over medium heat and cook on each side removing bacon from skillet before bacon becomes crispy. Place on paper towels to drain. Set aside. Remove Steaks from packaging and trim off and discard any bone, but do not trim off fat. Using a meat grinder, grind steaks, medium grind, and place the ground meat in a large bowl. Add to the meat 3 Tbsp. Sutter Home Cabernet Savignon, 1 heaping Tbsp. Grey Poupon Dijon Mustard and sprinkle ½ Tsp. Hickory Seasoning Liquid Smoke over the meat, being careful to sprinkle it across the meat and not dump it out in just one place. Add 1 Tbsp. Kosher Salt and 1 Tsp. fresh ground black pepper. Mix well using hands to ensure complete incorporation of ingredients throughout the meat. In a separate bowl add together ¼ cup peanut oil and 1 Tbsp. extra virgin olive oil and mix well. Utilizing a potato cloth or similar type towel, dip towel into bowl of oil mixture and using the oil on the cloth rub down the grates on the grill until well oiled. Heat grill to medium high. While grill is heating, shape the burgers into patties 1 inch thick by 3 inches in diameter placing 1 slice of bacon in the middle of each burger. The following is an easy way to shape the burgers and incorporate the bacon. Place a cookie sheet on a flat surface and place a biscuit cutter 1 inch thick and 3 inches in diameter on the cookie sheet. Then fill the biscuit form half way up with the ground meat mixture. Then take one slice of the hickory smoke bacon and tear it into three pieces placing the pieces on top of the meat in the biscuit form so that each bite will get a piece of bacon. Then fill the remainder of the form with meat. Press down gently to ensure a good shape and remove form and repeat until all six burgers are completed. Place burgers on the grill and cook 6 minutes on the first side. Turn and cook 4 minutes on the second side for medium. Reduce time by 1 minute on each side for medium rare. For best results to not push, prod or press burgers during cooking. Burgers are flipped just the one time. Remove burgers to bottom of Kaiser rolls. Add one tomato slice to each burger and top each burger with 1 Tbsp. of ketchup. Add Kaiser Roll top and Enjoy!
This is a great richly flavored burger, which is hearty enouch to support all the cheese, salsa and corn relish you can throw at it, but everyone I know likes it best just up plain and simple where the Beef really shows through.