Bacon.
It is my favorite food group. In a previous post I used bacon puree to make bacon chips. I have taken bacon slime to new heights with what I like to call a ‘3B slider’. I wanted to make the ultimate bacon slider using fresh blended bacon puree seen below. This is 100% real applewood smoked bacon pureed in a food processor.
For the burger patty, I blended together:
- 2 pounds of 90/10 ground chuck (90% lean)
- 1-1/2 pounds of bacon puree
- 8 ounces of Gorgonzola crumbles
- 1 Tbsp. black pepper
- 1 Tbsp. smoked paprika
- 1 Tbsp. chili powder
- 2 Tbsp. granulated garlic
This mixture will be a lot looser than your average ground beef so I think it works best as a slider. I formed these bad boys into small patties, then cooked them on a SUPER hot grill for about 1 minute and 30 seconds a side. I assembled them on small dinner rolls with buffalo aioli, 2 hour caramelized onions, green leaf lettuce, and garlic pickle slices:
Juicy and flavorful doesn’t even begin to describe these little nuggets of joy. I also recommend cooking them to about medium well (yeah thats right!) to have a super nice crust to the patty. You have a combo of salty and creamy from the bacon-gorgonzola patty, sweetness from the onions, and heat from the buffalo aioli. You can thank me later.
Let me know what you use bacon puree in!
Ah. bacon puree is interesting. Would you use like the whole package of bacon and nothing else?
Well when you puree just bacon, it has the consistency of cake frosting, so you cant really shape it too well, and when it cooks there is quite a bit of shrink, so I would be best to mix it with something else that holds its form better.
For a second I thought you were putting this in an en croute. All I seen was a paste in the Robot Coupe.
Hahahahaha that could be tasty maybe??? lol
MH
It might be actually. Out of all the en croutes I’ve tasted, the only ones I like are pork.
I would have to agree that those are my favorite as well!
MH