MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ground Bacon Burger
Categories: Pork, Vegetables, Herbs, Breads
Yield: 4 Burgers

2 lb Uncooked bacon
1/2 lb Bacon; cooked, fine chopped
2 tb Your favourite BBQ dry rub
2 c Shredded iceberg lettuce
2 lg Tomatoes; sliced
BBQ sauce; optional
4 Kaiser rolls; split, lightly
- toasted

ADDITIONAL TOOLS: Stand mixer w/meat grinder attachment
or food processor

Prepare grill for medium-high heat cooking,
approximately 400ºF/205ºC.

Rough chop the uncooked bacon and place in the freezer
for approximately 15 minutes until it begins to firm but
hasn't frozen through. Once partially frozen, feed it
through the grinder attachment of a stand mixer or place
in a food processor and roughly chop.

Once the bacon has been properly ground, gently mix in
the chopped cooked bacon then form into 4 burger
patties. Season patties lightly on both sides with BBQ
dry rub seasoning.

Place patties on the grill and cook until they reach a
minimum internal temperature of 160ºF/71ºC. Remove the
burger patties from the grill. Assemble burgers by
spreading BBQ sauce or Mayonnaise on the buns, place
patty on the bottom bun, followed by shredded iceberg
lettuce, and 2-3 slices of tomatoes. Add the top bun
and serve immediately.

UDD NOTE: A nice slice of Cheddar or Colby cheese is a
nice touch. Pepper jack, too.

RECIPE FROM: https://www.kingsford.com

Uncle Dirty Dave's Kitchen

MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bacon, Onion & Tomatoes w/Sliced Steak
Categories: Beef, Vegetables, Citrus, Herbs, Sauces
Yield: 2 Servings

6 sl Thick-cut bacon
1 lb Chuck-eye steak
Salt & coarse ground pepper
1 tb Neutral oil
3 tb Juice from one lemon
3 tb Butter
2 lg Cloves garlic; crushed
2 Sprigs fresh thyme
2 lg Beefsteak or Mortgage Lifter
- tomatoes; cored, tops and
- bottoms trimmed, cut in 5
- slices each
1 md White onion; top and bottom
- trimmed, in 1/4" slices
HP Brown Sauce or favourite
- steak sauce
1/2 c Flat-leaf parsley leaves;
- chopped, loose pack

Set the oven @ 375oF/190oC.

Cook the bacon until very crisp.

Pat the steak dry and season with salt and coarse
ground pepper.

Heat a cast-iron skillet over medium-high to high. Add
the oil, about one turn of the pan. Add the steaks and
cook, turning occasionally, to desired doneness, 8 to 9
minutes for medium-rare. Douse the steaks with lemon
juice and remove the pan from heat. Add the butter.
When the butter foams, add the garlic and thyme.

Spoon the melted butter over the steaks. Continue to
baste the steaks with the butter for a minute or so.

Transfer the steak to a plate and let rest for 10 min.

Slice the steak against the grain to about 1/4" thick.

Layer the tomatoes and onions on plates or a platter,
seasoning between each layer. Top with the sliced steak,
then the bacon. Drizzle the steak sauce back and forth
on top and sprinkle with parsley.

Uncle Dirty Dave's Kitchen

MMMMM

... WAYS TO MY HEART: 1. Buy me food; 2. Make me food; 3. Be food.
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