{"id":354,"date":"2011-08-08T22:54:32","date_gmt":"2011-08-09T02:54:32","guid":{"rendered":"http:\/\/www.eatcooklive.com\/?p=354"},"modified":"2011-08-09T01:28:43","modified_gmt":"2011-08-09T05:28:43","slug":"cheddar-bacon-cheeseburgers","status":"publish","type":"post","link":"https:\/\/www.eatcooklive.com\/?p=354","title":{"rendered":"Cheddar Bacon Cheeseburgers"},"content":{"rendered":"<p><a href=\"http:\/\/www.eatcooklive.com\/wp-content\/uploads\/2011\/08\/CIMG1502.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-355\" style=\"margin: 5px;\" title=\"CIMG1502\" src=\"http:\/\/www.eatcooklive.com\/wp-content\/uploads\/2011\/08\/CIMG1502-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" \/><\/a><\/p>\n<p>The long furlough is over and we are back at it. Our apologies for the delay, Arthur was studying for the Bar Exam and I was in the middle of changing jobs and apartments.\u00c2\u00a0 Now that these things are out of the way, we\u00e2\u20ac\u2122re hoping that we can once again get into a regular rhythm of new recipes and restaurant reviews.<\/p>\n<p>I\u00e2\u20ac\u2122m happy to say that my new residence is far more conducive to culinary advenutures and the documentation thereof. The kitchen is much bigger, the stove \/oven is much better and I also moved in the with my buddy Tyler, whom our readers may remember from the <a title=\"The Lasagna Files\" href=\"http:\/\/www.eatcooklive.com\/?p=282\" target=\"_blank\">Lasagna Files<\/a>. I\u00e2\u20ac\u2122m sure some of Tyler\u00e2\u20ac\u2122s own cooking experiments will be featured at some point, as he has some nifty recipes of his own like soy-pickled jalapenos, pickled northern pike, creamed cucumbers and other things.<\/p>\n<p>&nbsp;<\/p>\n<div id=\"attachment_334\" style=\"width: 310px\" class=\"wp-caption alignnone\"><a href=\"http:\/\/www.eatcooklive.com\/wp-content\/uploads\/2011\/03\/Tyler-e1300918054431.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-334\" class=\"size-medium wp-image-334\" title=\"Tyler\" src=\"http:\/\/www.eatcooklive.com\/wp-content\/uploads\/2011\/03\/Tyler-e1300918054431-300x223.jpg\" alt=\"The Man with the Plan\" width=\"300\" height=\"223\" srcset=\"https:\/\/www.eatcooklive.com\/wp-content\/uploads\/2011\/03\/Tyler-e1300918054431-300x223.jpg 300w, https:\/\/www.eatcooklive.com\/wp-content\/uploads\/2011\/03\/Tyler-e1300918054431.jpg 656w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><p id=\"caption-attachment-334\" class=\"wp-caption-text\">Those serial killer eyes hide some culinary inspiration.<\/p><\/div>\n<p>Today\u00e2\u20ac\u2122s recipe was inspired by two things. First, my new place has a grill, something I\u00e2\u20ac\u2122ve been missing for the last year. Second, we were in the middle of a horrid heat wave at the time. With temperatures hovering around 95-100 with outrageous humidity, we were doing our very best to not do any cooking inside.\u00c2\u00a0 Thus were born the cheddar-bacon cheeseburgers. \u00c2\u00a0And because that sounds a bit too simple, we&#8217;re gonna go for internal cheddar and bacon. You\u00e2\u20ac\u2122ll need:<\/p>\n<ul>\n<li>1.5 lbs of ground beef<\/li>\n<li>3 strips of thick cut bacon, chopped<\/li>\n<li>1\/2 cup of shredded cheese, like a sharp or smoked cheddar<\/li>\n<li>3 large cloves of minced garlic<\/li>\n<li>3-4 dashes of Worcester sauce\n<p><div id=\"attachment_356\" style=\"width: 374px\" class=\"wp-caption alignright\"><a href=\"http:\/\/www.eatcooklive.com\/wp-content\/uploads\/2011\/08\/CIMG1489-e1312857440350.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-356\" class=\"size-full wp-image-356  \" title=\"CIMG1489\" src=\"http:\/\/www.eatcooklive.com\/wp-content\/uploads\/2011\/08\/CIMG1489-e1312857440350.jpg\" alt=\"Pre-Burger Goodness\" width=\"364\" height=\"273\" \/><\/a><p id=\"caption-attachment-356\" class=\"wp-caption-text\">Get your hands in there and make some burgers!<\/p><\/div><\/li>\n<li>1 egg<\/li>\n<li>American cheese slices<\/li>\n<li>Salt and pepper to taste<\/li>\n<li>Maybe a little something else. I threw in a bit of minced oregano and rosemary, mainly because we have a huge herb garden outside the back door. Chili pepper flakes would not be a bad idea either.<\/li>\n<\/ul>\n<p>Mix all of that together with your hands, then separate and form the patties. We got 5 burgers out of the batch, and they seemed to be a good size.\u00c2\u00a0 Throw them on the grill for a few minutes per side.\u00c2\u00a0 Because these burgers have raw pork in them I cooked them a little more than the medium\/medium-rare I usually prefer.\u00c2\u00a0 By the time I took them off \u00c2\u00a0the grill there was almost no pink in them, but because of the bacon the burgers were still incredibly juicy. Add the (fake) cheese slices \u00c2\u00a0about a minute before you take the burgers off the grill, then let them rest post-grilling for a few minutes before eating. Top your burger with whatever you normally prefer. Unless that happens to be mayo; don&#8217;t do that to any burger.<\/p>\n<p>&nbsp;<\/p>\n<p>P.S. FOOTBALL SEASON IS RIGHT AROUND THE GODDAMN CORNER! Its a cruel irony how much football makes me look forward to the end of the summer. <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-357\" title=\"bryant-mckinnie2\" src=\"http:\/\/www.eatcooklive.com\/wp-content\/uploads\/2011\/08\/bryant-mckinnie2-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.eatcooklive.com\/wp-content\/uploads\/2011\/08\/bryant-mckinnie2-300x225.jpg 300w, https:\/\/www.eatcooklive.com\/wp-content\/uploads\/2011\/08\/bryant-mckinnie2.jpg 400w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>Especially when this\u00c2\u00a0pantload is no longer whiffing blocks all game long. Anyways, we&#8217;ll have some more great appetizers and grazing food here on ECL once the season officially starts, including beer-cheese dip and fresh spring rolls with jalapeno syrup dipping sauce!<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The long furlough is over and we are back at it. Our apologies for the delay, Arthur was studying for the Bar Exam and I was in the middle of changing jobs and apartments.\u00c2\u00a0 Now that these things are out of the way, we\u00e2\u20ac\u2122re hoping that we can once again get into a regular rhythm [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[34,67,15],"class_list":["post-354","post","type-post","status-publish","format-standard","hentry","category-cooking","tag-bacon","tag-burgers","tag-grilling"],"_links":{"self":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/354","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=354"}],"version-history":[{"count":0,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/354\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=354"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=354"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=354"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}