Growing up, my father used to make us peanut butter and bacon sandwiches on toasted Italian bread. These sunday-morning treats are the inspiration for a burger that I would like to dedicate to my father. Daniel Brian Dwyer 6/25/56-6/24/02 Love and Miss You Always Dad.
PB&J BURGER
1. Get your grill started and start by making patties out of your ground beef. I prefer to use a blend of 80/20, the fat content ensures a juicy and flavorful burger. For this burger, an eight ounce patty is what I would recommend though you can make them as big or small as you would like. This recipe is for four 8 ounce burgers.
2. Julienne 2 large red onions and set aside.
3. Over medium heat, heat 3 Tbs. of olive in oil in a heavy-bottomed fry pan and add your red onion. Season with salt and pepper.
4. Saute onions for 3-5 minutes until just tender and deglaze the pan with a half of a bottle of red wine. (Cabernet Sauvignon or Merlot).
5. Allow wine to reduce by half and add 2 Tbs. sugar, 1 sprig of fresh Thyme, and 1 1/2 cups of Grape preserves.
6. Reduce heat to medium-low and let simmer until onions are very soft and the liquid has thickened. Be careful not to burn as this condiment has a high sugar content and can do so very easily, so keep stirring it.
7. In separate pan start cooking off 8 slices of your favorite bacon.
8. Season burger patties with salt and pepper and cook on charcoal grill until medium, about 4 minutes per side. Set aside and let rest.
9. Grab your favorite hamburger bun, toast with butter, and smear 1 1/2 Tbs. of peanut butter and 1 Tbs. of cream cheese on either side. Top burger with 2 bacon slices and braised onions. Enjoy!
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