MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bacon Cheeseburgers w/Kentucky Bourbon Sauce
Categories: Beef, Cheese
Yield: 4 Servings

2 ts Oil
2 sl Bacon; in 1/2" strips
2/3 c Yellow onion; fine chopped
1 cl Garlic; minced
1/4 c Bourbon
1 c Ketchup
1/4 c Water
3 tb Cider vinegar
3 tb Unsulfured molasses; not
- blackstrap
2 tb Dark steak sauce
1 tb Spicy brown mustard
1 ts Liquid smoke
1/2 ts Hot pepper sauce

MMMMM--------------------------BURGERS-------------------------------
8 sl Bacon
1 1/2 lb Ground chuck (80% lean)
1 ts Kosher salt
1/2 ts Fresh ground black pepper
4 oz Smoked cheddar; shredded or
- sliced
4 Hamburger buns; split
4 Leaves romaine lettuce
8 sl Ripe tomato
2 lg Handfulls hickory or
- mesquite wood chips

Soak the wood chips in water for at least 30 minutes.

In a heavy medium saucepan warm the oil over medium heat.
Add the bacon strips and cook until browned and crisp, 3
to 5 minutes. Using a slotted spoon, transfer the bacon
to paper towels to drain and cool, leaving the drippings
in the pan.

Add the onion to the saucepan, reduce heat to medium-low,
and cook until soft and golden brown, 8 to 10 minutes,
stirring occasionally. Stir in the garlic and cook until
fragrant, about 1 minute. Add the bourbon, increase the
heat to medium-high, and boil to reduce slightly, about 1
minute. Add the next eight ingredients (through the hot
pepper sauce) and bring to boiling over medium-high heat.
Reduce the heat to low and simmer, uncovered, until the
mixture thickens and is reduced to about 2 cups, about 20
minutes, stirring occasionally. Turn off the heat and
stir in the cooked bacon. Cover and keep warm.

Meanwhile, in a skillet cook the 8 bacon slices over
medium heat until browned and crisp, 8 to 10 minutes,
turning occasionally. Transfer bacon to paper towels to
drain.

Mix the ground chuck, salt, and pepper and gently form
four patties of equal size, each about 3/4-inch thick.
With your thumb or the back of a spoon, make a shallow
indentation about 1 inch wide in the center of the
patties to prevent them from forming a dome as they cook.
Chill until ready to grill.

Prepare grill for direct cooking over medium-high heat
(about 400ºF/205ºC). Drain and add the wood chips to
the charcoal or to the smoker box of a gas grill,
following manufacturer's directions, and close the lid.
When smoke appears, grill the patties over direct
medium-high heat, with the lid closed, 8 to 10 minutes,
turning once. During the last minute of grilling time,
place one-fourth of the cheese on each patty to melt, and
toast the buns, cut side down, over direct heat.

Build each burger on a bun with lettuce, tomato, bacon
slices, and sauce.

Makes: 4 servings

Better Homes & Gardens | July 2015

MM Format by Dave Drum - 25 July 2015

Uncle Dirty Dave's Archives

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