We are pleased to introduce Food Comics from The Chopping Block where our resident Cartoonist Tom O'Brien illustrates his cooking adventures. Here, he shows us how to make a Rosemary Bacon Burger that will induce severe cravings after you try it.
/OBrien_burgers_page1_ver2.jpg?width=600&name=OBrien_burgers_page1_ver2.jpg "This is a recipe of my own creation, although I must admit that I stole the idea for the imbedded bacon from my roommate, Trevor. This recipe is designed for 4 big burgers, so adjust as needed. Here's what you'll need: 1 lb ground beef 4 strips of bacon 4 sprigs of rosemary (or 1 teaspoon of dried rosemary) 1 packet of powdered onion soup mix ¼ teaspoon salt ¼ teaspoon pepper 4 slices of the cheese of your choice (I like Gorgonzola) I like to bake my bacon, for even cooking, but it's extra useful for this recipe. Preheat your oven to 400 degrees and place your bacon onto a sheet tray. A silpat is a great, reusable way to keep things clean in a sheet tray, and things never stick to it! Place a sprig of rosemary, stem and all, on top of each bacon strip. If you're using dried rosemary, thats a ¼ teaspoon on each strip. Bake the bacon in the oven for 12 minutes. Your bacon will be a little under cooked, but it will finish inside the burgers. More importantly, the flavors of the rosemary and bacon will have intermingled.")
/OBrien_burgers_page2_ver2.jpg?width=600&name=OBrien_burgers_page2_ver2.jpg "When the bacon is done cooking, take the rosemary off its stem, and place it in a mixing bowl. Finely dice two of the bacon strips, either with a knife or kitchen sheers, and place the bits into the same mixing bowl. You can save the other two for burger toppings. Pour your bacon grease into a cast iron skillet, or if you want to cook on a grill, save the bacon grease for later. It's very flavorful. Put the remaining ingredients, except the cheese, into the bowl. Your hands are the best tool for mixing the ground beef and other ingredients, but a fork will work okay. Form the meat into 4 equal patties. Place into a hot cast iron skillet. You should hear it sizzle. Cook the patties for 6-8 minutes on each side, so there isn't any pink left in the middle. Turn the heat down and top the burgers with your cheese, allowing it to get melty. Alternatively, slide your cast iron with cheese topped burgers into your oven. It should still be warm from the bacon. Buns can be toasted or not. Some of my favorite toppings are thick sliced tomatoes, caramelized onions, sauteed mushrooms, and pickled beets (trust me, its good!) Once you've tried this recipe once, just thinking about it will make your mouth water as much as mine does, if it isn't already!")
These burgers are cooked in a cast iron skillet, but you can easily transfer them to the grill for outdoor affairs. Brush up on your skills in a grilling class now while the season is still in full swing. Our outdoor grilling patio at Lincoln Square will be open as long as Mother Nature allows!
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