Easy Recipes for Stay-at-Home-Dads: Burgers 'n' Bacon
Summer’s recent arrival here on Chicago’s north shore means more time outside with the grill and less time with the kitchen stove. With Fridays reserved for ribs; and steaks and fish the usual weekend cooking staples; I am left with burgers, pork, chicken or, occasionally, vegetables for the rest of the week (rain, however, usually means pasta prepared inside). So, for this post, I have decided to add a favorite burger recipe that has garnered some degree of approval from my usually finicky son. For the Stay-at-Home-Dad it takes about five minutes to prepare and 15 to cook.
As I mentioned in a previous post, we do quite a bit of our grocery shopping at Costco (I recommend the Executive Membership option if you are not yet a member. We easily recoup the $100 yearly cost with the yearly rebate included in that membership level) where we buy ground beef in bulk. Once I get the five-pound package home I separate the meat into individual patties which are then wrapped in wax paper and frozen for later use. With ground beef selling for $4.59 or more a pound locally five pounds at $3 per pound is a steal.
Cooking burgers with my son has run the gauntlet. Originally, he would just not eat them, then he would only eat then plain (no spices or anything in them). This necessitated making burgers one way for him and another for my wife and me. Gradually I would add a little Worcester sauce here, a little garlic powder there and at the conclusion of each meal I would tell him what had been put inside. Though we have not progressed to cheeseburgers (or even a burger on a bun for that matter) at least I feel I am moving the ball forward. The below recipe represents the latest step in the progression and recently received a begrudging nod of approval.
This recipe serves four.
¼ cup shredded cheddar cheese
1 tablespoon grated Parmesan cheese
½ chopped medium onion
2 tablespoons ketchup
2 tablespoon Worcester sauce
1 pound ground beef
4 bacon slices
4 hamburger buns
Wooden toothpicks (soaked for about 15 minutes in water)
1. Set your grill for high direct grilling.
2. While the charcoal (or gas) is heating the grill, mix the “Burgers” group of items together by hand in a bowl. When this has been completed divide the mass into four individual patties.
3. Wrap one slice of bacon around the side of each patty attaching the bacon with the toothpicks.
4. Place the patties on the grill and cook to desired doneness. I have found that six minutes per side works for medium rare to medium.
5. Remove the patties and place them on the buns after removing the toothpicks.
We usually serve the meal with a salad, oven fries (a rather easy recipe I will provide in a subsequent post that we use instead of frozen fries) and a well-deserved margarita.