RSS - PostsFiled under: Daddy Recipes
Fully Awe-some Burgers
The Patty
2lbs ground beef (15/85 fat)
1 lg sweet onion, diced fine
2 Tbs Montreal steak seasoning
2 Tbs fresh minced garlic
1 Tbs coarse sea salt
1 Tbs coarse black pepper
6 Whole wheat burger buns (or your favorite)
1 cup simple guacamole (see below)
6 Tbs mayo
12 oz aged smoked white-cheddar cheese, grated
9 strips thick sliced bacon (I like maple) cooked and halved. (Kept warm)
Simple Guacamole
3 medium Haas avocados, ripe. Peeled and diced.
1 Tbs lime juice
Salt, pepper, garlic powder to taste.
Directions
Mix all “patty” ingredients together, form into six equal balls and fridge 4 hours – overnight, covered. Press into rounds slightly larger that the buns and freeze 3-4 hours between maxed paper.
Make simple guacamole and keep chilled.
Start coals or gas grill and heat to high, lightly grill buns (cut side only) and remove, then throw a small handful of oak chips on the fire, if you have them.
Cook bacon in pan, drain on paper towels and wrap in foil. These can be set on the back of the grill to re-heat just before using.
When grill is hot, place frozen patties evenly on surface and close the lid. Check occasionally for flare-up (these are high fat burgers) and perhaps have a spray bottle of water handy to keep the flames down. Cook 3-5 minutes.
Meanwhile, prep buns with mayo and guacamole (see below.)
Flip burgers and place 2oz of grated cheese on top of each. Cover and cook 2 minutes. Check to see if cheese has melted, if so, place three half-strips of bacon on each patty and remove from grill.
Assembly
Spread 1 Tbs of mayo on each bottom bun, and 2 Tbs of guacamole on each top bun.
Place bacon cheese-burger patty between them, and serve immediately. (Best if patties are taken directly from grill and placed on waiting buns.)
Notes
A simple coleslaw and some cubed, chilled watermelon go very nicely with this dish.
For big eaters, use the same about of meat to make 4 patties. Change ingredients to:
4 Oversized whole wheat burger buns (or your favorite)
2/3 cup simple guacamole (see below)
4 Tbs mayo
8 ounces smoked white cheddar cheese, grated
6 strips thick sliced bacon (I like maple) cooked and halved. (Kept warm)
2 medium Haas avocados, ripe. Peeled and diced.
2 tsp lime juice
Salt, pepper, garlic powder to taste.
Filed under: Daddy Recipes
This is based on a very traditional recipe, passed along to me by a friend who used to live in Philly, and frequented Pat’s King of Steaks, where the cheese steak was invented in the 1930’s.
Filed under: Daddy Recipes
Hey all,
I’m going to start a regular feature here on Rice Cereal Sucks…recipes that are “Gracie Approved.”
This means meals that I’ve cooked that didn’t end up in the dog, on the wall, or (god forbid) returned to sender.
This is a pork loin recipe I made tonight and Madam President pretty much ate her weight in it. I take that as a positive review…
Roast Pork Tenderloin with Apricot Glaze
Serves: 4
EVOO Cooking spray
1/4 cup apricot preserves (or apricot fruit spread)
2 Tbsp country-style Dijon mustard
1/2 tsp dried rosemary, chopped
1 pork tenderloin
1. Preheat oven to 425°F. Spray a baking sheet with EVOO.
2. Combine preserves, mustard, and rosemary in a small bowl.
3. Place tenderloin on baking sheet; brush with the apricot mixture.
4. Roast for 30 minutes, or until an instant-read meat thermometer inserted in the thickest part reads 140.
5. Remove from oven, and let stand 5 minutes before slicing diagonally.
Side suggestion: Serve with sautéed zucchini and pasta, or buttered corn and mashed sweet potatoes if ya’all are Southern!
To quote my daughter….”Yum!”
-Gracie’s Daddy
