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Eating Pressing On style.... NOT!
OK so this weekend I wanted a hamburger. The problem is, the only ground beef we have is from Limousin beef. Now I am not complaining because it is home grown, grass fed no hormone stuff from my FIL's farm.
This is some of the most naturally lean beef you will ever find. and the taste is awesome. However, when you are making hamburgers, this beef, has so little natural fat that it can dry out easily. So I got a bright idea. I had a pound of bacon that needed to be used... I wanted hamburger so.... I ground the bacon up, mixed it with the ground beef and oh boy! What a burger! Anyone wanting a burger should try this.... I actually used 1 lbs of each which is pretty heavy bacon but it sure is good! |
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I am sure Pressing On will not be pleased! hee hee!
but I bet her husband would love to know about this! |
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Next time, deep fry it! :lol
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That sounds great!!!
Make me two and a side of fries. |
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LOL.....I sure couldn't figure out what this thread was going to be about!
However, the burger sounds awesome! Death on a bun! |
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While we are on the subject when I grill burgers my wife makes two thin patties, and puts blue cheese crumbles in between them. If you like blue cheese burgers these is pretty good.
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:ursofunny |
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Breathing is bad for you in some parts of the country. |
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NO...you wash it down with a tall glass of KFC gravy! Thats refreshing!
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Sounds like a happy meal for adults. Tripple by-pass burger.
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You are right - my husband would love that! He hates the dry lean meat. Anyway, if your bacon was nitrate and hormone free, then you didn't make a mistake! :thumbsup You should run by Whole Foods and pick up the thick sliced bacon! That is some good bacon!! There is nothing wrong with eating it once a week - no harm in that! Have you cooked with Buffalo meat? They make the best burgers!! My husband loves them. I usually cut up an onion and a jalapeno in the mix. |
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I am sure it was nitrate saturated.... just a package of bacon from the grocery store! LOL! but I can assure you that it was outstanding! even the one I reheated in the microwave today was dripping with goodness.... yummy! |
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grind some bacon and add to the meat! |
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Paula Deen is going to be so mad that she didn't think of this first!!:ursofunny
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I saw a clip of her on The View. They are serving cake, I think. Whoopie asks her, "Why do you cook this way and tell people to feed this to their children when you know it's not healthy?" :thumbsup :toofunny |
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At least I heard no mention of ketchup or A1 steak sauce.
Speaking of meat, when we went on our recent Grand Canyon adventure and met the little Indian boy who helped us when we were lost, we both ate well prepared elk. It was delicious with none of the gaminess that I expected from venison. |
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Maple Bourbon Bacon Jam A sweet, salty, smoky, spicy and down right tasty bacon jam that is the definition of umami! This bacon jam goes well on toast for breakfast and makes for a great condiment in sandwiches and burgers of all sorts! Servings: makes 1-2 cups Prep Time: 10 minutes Cook Time: 1 hour 50 minutes Total Time: 2 hours Ingredients 1 pound thick smoked bacon, cut into 1 inch pieces 1 large onion, sliced 4 cloves garlic, chopped 1/4 cup cider vinegar 3/4 cup coffee 1/4 cup brown sugar 1/4 cup maple syrup 1/4 cup bourbon 2 chipotle chilis in adobo, chopped 1/2 teaspoon cumin pepper to taste Directions Cook the bacon in a large sauce pan an over medium heat until the fat has rendered and the bacon starts to get crispy and set aside, reserving 1 tablespoon of the grease in the pan. Add the onions and saute until tender, about 5-7 minutes. Add the garlic and saute until fragrant, about a minute. Add the vinegar and deglaze the pan. Add the coffee, brown sugar, maple syrup, bourbon, bacon, chipotle chilies, cumin and pepper, reduce the heat and simmer until reduced to a syrupy consistency, about 1-2 hours. Process the jam in a food processor to smooth it out a bit but not too much as you want to have the texture of the bacon. If you do not finish it all in one sitting, store it in a sealed container in the fridge for up to 4 weeks. Substitute for Bourbon - Bourbon extract | For 1 tbsp bourbon substitute 1 tbsp vanilla extract plus 2 tbsp water. Non-alcoholic vanilla extract. Sparkling apple cider, sparkling cranberry juice - or sparkling grape juice. |
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find it, but the list of ingredients was omitted here, ty. |
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(Hmm, wonder if you can carbonate bourbon, hmm)
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:lol |
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