Now that IS a “Proper Burger”…

I interupt this blog post with a very important message. No, I do not believe you will see the emergency warning symbol on your television but I wanted to remind you of the meaning of this holiday, Memorial Day.

I have a certain thoughtfulness  every Memorial Day. Having been a soldier, both enlisted and officer, I have a soft spot in my heart for all of those that currently serve or have served and for all of the families that supported them in their endeavors.  I know, I know, I should be more upbeat as in my other posts, and I will get to that, but I believe that everyone should pause at least one moment to reflect on the freedoms we have today, the men and women currently serving, their families and those that have gone before us.  With that complete, fire up the grill, crack open a cold one and let’s get ready to eat!

As an aside, it is with a bit of sadness I  say that the rescue effort from the old blog site was only partially successful. Trapped in the ether are quite a few posts which I was not able to salvage from the oldest site but I was able to retrieve the more recent (or semi-recent) and will be able to post them here.  This post was another one from “Burger Week” and it is not quite the healthiest of recipes but sometimes you just have to “Throw Caution to the Wind” which by some coincidence is the title of the former post.

Throwing caution to the wind…

I would like to consider myself a pretty healthy eater (not in quantity but in quality) but today’s offering does not quite fit in the healthy eating category. This burger is more the decadent, throw caution to the wind, hope I do not have a cardiac arrest category. The ingredients are not really that bad but I use a fattier kind of beef more cheese and some bacon to round it out with a bread that has enough sugar to power a hundred toddlers for a couple of days. Why, you may ask, would I do this? Well, first, because I can and second, sometimes you just have to have something that just tastes really good without worrying about all that diet stuff. It’s okay once in a while, right? Just don’t tell your doctor and I will surely never tell. Your secret is safe with me because I am as trustworthy as the Bush bean dog. (wink, wink, nudge, nudge, say no more, say no more)

The recipe for this burger was first thought of on a drive home from work on a Friday, stuck behind a cattle truck, in the summer while the Highway patrol was clearing an accident knowing that I was going to have to feed some real “meat eaters” (you know Marines, English footballers and the like). I wanted something decadent (in the “meat eaters” sense) but something that would taste good. The idea for what to use as the bun kind of hit me as I was trying to figure out how I was going to balance out the savory flavors in the burger and voila the Hawaiian sweet bread hit me! Well the idea hit me not the actual sweet bread but you probably already knew that. The burger was named by Simon (the English footballer). It was after his first bite and he exclaimed, ”Now THAT is a proper burger!”

Here is the recipe:

A “Proper” Burger
(makes 4 – 5 servings)

1 1/2 lbs –Ground sirloin (I did 90/10)
1/3 – Medium sweet onion (medium diced)
½ tsp – Garlic powder
¼ tsp – Kosher salt (if you are into measuring things and if not a couple of good pinches)
1 tbsp – Coarse ground black pepper (or to taste)
1 tbsp – Worcestershire sauce (don’t be stingy with this and make sure it is a generous tablespoon)
1/ cup – Cabernet wine (make it a good one because I give you permission to have the rest)
10 slices – Crispy bacon (I used some apple smoked bacon)
Sliced Vermont white cheddar cheese
Sliced provolone cheese
Romaine lettuce leaves
Hearty tomato slices
Loaf of Hawaiian sweet bread (this will become the bun) cut into 1 1/2 inch slices

*Note – a loaf of Hawaiian sweet is kind of round and you may have to start in the center and work your way out with the slices but you want them to be about bun or regular loaf of bread sized.

In a large bowl combine beef, onion, garlic powder, Worcestershire sauce, black pepper, salt and your luscious Cabernet. Mix thoroughly making sure all ingredients are distributed evenly through the mixture. Take and make into 4 to 5 patties (depending on who you have eating) and refrigerate for about 15 to 20 minutes (you want the flavors to get to know each other). I made the patties pretty thick. Cook these on a low heat grill (300 to 350 degrees) to slow cook them to desired doneness. Also, don’t get all “flippy” on these burgers because you can let them sit on one side for about 5 – 7 minutes before flipping. Melt one slice of each type of cheese on each burger

Serve the burgers on grilled slices of the Hawaiian sweet bread topped with a couple slices of bacon, a slice of tomato and some lettuce.



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