Bacon Burger with Onion Rings
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We decided to do another post with burger recipes, this time we present a bacon burger recipe that calls for ginger, garlic, and soy sauce. Not only that, but the recipe comes with instructions for accompanying onion rings! The recipe is from a book of burger recipes called "Burgers: 50 Recipes Celebrating an American Classic."
Title: Burgers: 50 Recipes Celebrating an American Classic Author: Rebecca Bent, Tom Steele Excerpt: jonathan waxman's bacon burger with onion ringsJonathan Waxman was among the most celebrated chefs in the country during the 1980s, when he was instrumental in popularizing lighter menus driven by fresh ingredients - what became known as California cuisine. He is now owner and executive chef at Washington Park on a posh stretch of lower Fifth Avenue in Greenwich Village where he serves this easy-to-prepare, intensely flavorful bacon burger.
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serves 4
for the burgers
1 to 2 tablespoons olive oil (to season grill or skillet)
3 pounds ground choice beef chuck (80% lean)
1 teaspoon grated fresh ginger
2 garlic cloves, minced
1 tablespoon soy sauce
2 tablespoons fino sherry or dry red wine
1 shallot, peeled and minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 burger buns
1 pound sliced bacon, fried crisply and drained on paper towels
Preheat a grill or cast-iron skillet, wiping down the grate or the skillet with olive oil before heating over a medium-high flame.
Place the chuck in a large bowl. Add the ginger, garlic, soy sauce, sherry, shallot, salt, and pepper, and mix lightly. Form 4 plump patties and set aside while you prepare the onion rings.
Make the Onion Rings: Place the flour in a medium bowl. Pour the wine into the flour and whisk until the flour dissolves; the consistency should be somewhat creamy.
In a large, deep skillet or Dutch oven, heat the oil to 325°F. (Without a fryer or candy thermometer, see page 77.) To help the slurry stick to the onions, make sure to sprinkle them with a drop of flour. Dip the flour-covered onion rings into the flour-wine slurry and coat well. Fry for 5 minutes, occasionally turning with tongs, until golden. Drain on a plate lined with paper towels and season with salt to taste.
for the burgers
1 to 2 tablespoons olive oil (to season grill or skillet)
3 pounds ground choice beef chuck (80% lean)
1 teaspoon grated fresh ginger
2 garlic cloves, minced
1 tablespoon soy sauce
2 tablespoons fino sherry or dry red wine
1 shallot, peeled and minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 burger buns
1 pound sliced bacon, fried crisply and drained on paper towels
Preheat a grill or cast-iron skillet, wiping down the grate or the skillet with olive oil before heating over a medium-high flame.
Place the chuck in a large bowl. Add the ginger, garlic, soy sauce, sherry, shallot, salt, and pepper, and mix lightly. Form 4 plump patties and set aside while you prepare the onion rings.
Make the Onion Rings: Place the flour in a medium bowl. Pour the wine into the flour and whisk until the flour dissolves; the consistency should be somewhat creamy.
In a large, deep skillet or Dutch oven, heat the oil to 325°F. (Without a fryer or candy thermometer, see page 77.) To help the slurry stick to the onions, make sure to sprinkle them with a drop of flour. Dip the flour-covered onion rings into the flour-wine slurry and coat well. Fry for 5 minutes, occasionally turning with tongs, until golden. Drain on a plate lined with paper towels and season with salt to taste.
for the onion rings
1 cup all-purpose flour, plus 1/4 cup flour
1 cup white wine
4 large sweet onions, peeled and cut into 1-inch-thick rings
1 quart peanut or corn oil
Kosher salt
Cook the burgers to desired doneness: about 3 minutes per side on grill, 3 1/2 minutes per side in a skillet. Place on the bottom buns, and divide the bacon among them. Cover with the top buns and serve with plenty of onion rings.
- from "Burgers: 50 Recipes Celebrating an American Classic," by Rebecca Bent, Tom Steele
1 cup white wine
4 large sweet onions, peeled and cut into 1-inch-thick rings
1 quart peanut or corn oil
Kosher salt
Cook the burgers to desired doneness: about 3 minutes per side on grill, 3 1/2 minutes per side in a skillet. Place on the bottom buns, and divide the bacon among them. Cover with the top buns and serve with plenty of onion rings.
- from "Burgers: 50 Recipes Celebrating an American Classic," by Rebecca Bent, Tom Steele