Big beef flavor topped with mounds of whisky bacon and a tomato relish, the wild west has won!!
|12||slices Maple Leaf® Canadian CraftTM Canadian Whisky and Apple Bacon|
|1||lbs ground beef|
|1||small onion, grated|
|1 tbsp||(15 mL) garlic, minced|
|1 tbsp||(15 mL) pepper|
|1 tbsp||(15 mL) salt|
|1/3 cup||(75 mL) bread crumbs|
|2 tbsp||(30 mL) parsley, chopped|
|2 tbsp||(30 mL) olive oil|
|4||sesame seed buns, toasted|
|4||leaves lettuce, torn|
|1||pint cherry tomatoes|
|1||small onion, small dice|
|1||(15 mL) garlic|
|1 1/2 tbsp||(22.5 mL) red wine vinegar|
|1/2 tsp||(2.5 mL) sugar|
Preheat grill to medium high heat.
In a large bowl mix together beef, onion, garlic, pepper, salt, egg yolk, bread crumbs and parsley.
Using your hands mix until just combined.
Divide into 4 equal balls and form into patties.
Peirce patties with a fork. Place on a parchment lined baking sheet and chill in freezer for 5 to 10 minutes.
Meanwhile heat olive oil in a large skillet over medium high heat.
Add cherry tomato. Allow tomatoes to start to blister and burst, about 2 to 3 minutes.
Add onion and stirring frequently cook 2 minutes longer. Add garlic, red wine vinegar and sugar.
Cook 1 minute longer.
Season with salt and pepper and adjust to taste.
Pour mixture into a small bowl and using a fork mash until desired texture. Set aside.
Heat a large skillet over medium high heat and cook bacon 4 to 5 minutes or until browned and just crisp.
Remove to a paper towel lined plate and keep warm.
Grill burger 3 to 4 minutes per side or until an internal temperature of 165 degrees is reached.
Assemble burgers by layering lettuce followed by burger, tomato relish, bacon and top bun.
Serve with potato salad.
Refrigerate any unused tomato relish and use as a condiment for omelettes, pork chops or chicken.
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