About Doug and June

My photo
North America
This Blog was the brainchild of Doug and June...as they spend as much time discussing food as just about anything else. I (June) suggested Food Porn as a name for this blog, but he (Doug) thought people would get the wrong idea and be looking for some oddly shaped cucumbers or something like that and I had to agree. So he came up with Food DJ (Food Doug & June) if you couldn't figure it out on your own. But you will find here is some awesome recipes and lovely pictures of food (and possibly the equally lovely Doug eating said food). However just warning you, I believe Doug has an unhealthy preoccupation with bacon. Might I (June)add that I love glossy, scrumptious, food-porn-filled cookbooks? The glossy paper, the photos that ooze calories, the chatty yet suggestive descriptions... ahh I smell sex and bacon.

Wednesday, July 4, 2012

Burgers and Burgers and more Burgers






Glazed Bacon-and-Cheese-Filled Burgers




  • 3 tablespoon(s) dark brown sugar
  • 1 1/2 teaspoon(s) paprika
  • 1/2 teaspoon(s) garlic powder
  • 1/2 teaspoon(s) ground cumin
  • 1/4 teaspoon(s) chipotle powder
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) fresh-ground pepper
  • 1 pound(s) ground beef
  • 1/2 cup(s) shredded sharp cheddar cheese
  • 6 slice(s) bacon, cooked and crumbled
  • 4 rolls



    • Heat grill to medium. Combine the sugar, spices, salt, and pepper in a small bowl and set aside. Form the beef into 8 equal patties. Toss the cheese and crumbled bacon together and place an equal amount on 4 of the patties.

    Place the remaining patties over the cheese and bacon and pinch the edges to seal. Generously pat each burger with the reserved spice mixture. Grill to desired doneness -- about 5 minutes per side for medium.




     


    Cheddar BLT Burgers with Tarragon Russian Dressing




    At BLT Burger in Las Vegas, chef Laurent Tourondel brushes burgers with butter while they're on the grill. The natural sugars caramelize, making the meat extra-delicious.



  • 1/2 cup(s) mayonnaise
  • 1/3 cup(s) ketchup
  • 1 tablespoon(s) red wine vinegar
  • 1 tablespoon(s) onion, grated
  • 1 tablespoon(s) parsley, chopped
  • 1 tablespoon(s) tarragon, chopped
  • 1 teaspoon(s) Worcestershire sauce
  • 12 ounce(s) thickly sliced bacon
  • 1 1/3 pound(s) ground beef chuck
  • 1 1/3 pound(s) ground beef sirloin
  • 1 teaspoon(s) kosher salt
  • 1/2 teaspoon(s) freshly ground pepper
  • 2 tablespoon(s) unsalted butter, melted
  • 3 ounce(s) sharp cheddar cheese, cut into 6 slices
  • 6 hamburger buns, split and toasted
  • 6 iceberg lettuce leaves
  • 6 slice(s) tomato
  • 6 slice(s) of red onion



    • (I know sounds like too may ingredients to me too..J)


    In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon, and Worcestershire sauce. Cover and refrigerate.


    In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces.
    Light a grill and fill a large bowl with ice water. Gently mix the ground chuck with the ground sirloin, salt, and pepper. Form the meat into six 4-inch patties, about 1 1/4 inches thick. Submerge the patties in the cold water and let soak for 30 seconds. Immediately transfer the burgers to the grill and brush with some of the melted butter. Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt.
    Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, red onion, and bacon. Close the burgers, cut in half, and serve right away.






    Barbecue Pork Burgers
  • 1 1/2 pound(s) ground pork
  • 1 slice(s) red onion, minced, plus slices for serving
  • 3/4 cup(s) store-bought or homemade barbecue sauce
  • Coarse salt and ground pepper
  • Vegetable oil, for grates
  • 4 soft onion rolls, split horizontally





    • Heat grill to medium-high. In a medium bowl, place pork, minced onion, 1/4 cup barbecue sauce, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Mix very gently with a fork to combine, being careful not to overwork meat (which would make burgers dense).


    Gently form meat into 4 equal-size patties, 4 inches in diameter and 1 inch thick. With thumb, make a 1/2-inch-deep indentation in the center of each (this helps keep burgers flat during grilling).
    Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season burgers with salt and pepper; grill until cooked throughout, 5 to 8 minutes per side.
    Serve on onion rolls (toasted on grill, if you like), with sliced onion and remaining barbecue sauce.

    You can substitute ground beef chuck or ground turkey in this recipe. Vary cooking times accordingly.






    All-American Burger



    1/2 pound(s) ground chuck or sirloin

  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) ground black pepper
  • 1/2 teaspoon(s) Worcestershire sauce
  • 1 large egg
  • 4 slice(s) Cheddar cheese
  • 1 large onion , sliced in rings
  • 4 onion rolls, halved and toasted
  • 1 large tomato, sliced
  • 4 lettuce leaves
  • 4 dill-pickle chips


    1. Prepare patties: In a medium bowl, mix ground beef, salt, pepper, Worcestershire sauce, and egg. Use your hands to form 4 equally sized patties.
    2. Cook burgers and onions: In large skillet, cook patties over high heat, about 4 minutes for medium or 5 minutes for well done, turning once midway through. Place 1 slice cheese atop each burger and cook 1 more minute. Remove patties from skillet and place on wire rack. Reduce heat to medium, add onions, and cook, stirring occasionally, until golden brown, about 6 minutes. Remove skillet from heat.
    3. Assemble sandwiches: On bottom half of each roll, place 1 burger and top with tomato, lettuce, pickles, and onions. Cover with top of roll. Serve with ketchup and American Frites.

    Greek Bison Burgers


    Feta and spinach not only add great flavor to these Greek-inspired burgers, but also provide moisture and texture to lean ground bison. The yogurt sauce is a perfect condiment, with much less fat than regular mayonnaise.



  • 1 pound(s) ground bison
  • 1/2 cup(s) cooked spinach, squeezed dry
  • 1/2 cup(s) crumbled feta cheese, preferably sheep's-milk
  • 2 teaspoon(s) chopped fresh dill
  • 1 teaspoon(s) chopped fresh oregano
  • 1 teaspoon(s) ground cumin
  • 1 teaspoon(s) minced garlic
  • 3/4 teaspoon(s) kosher salt
  • 1/2 teaspoon(s) freshly ground pepper
  • 3/4 cup(s) nonfat or low-fat Greek-style plain yogurt (see Tips & Techniques)
  • 1 teaspoon(s) freshly grated lemon zest
  • 2 teaspoon(s) lemon juice
  • 1 teaspoon(s) chopped fresh dill
  • 1 teaspoon(s) chopped fresh mint
  • Pinch of kosher salt
  • Freshly ground pepper to taste
  • 4 French rolls or 4-inch pieces of baguette, preferably whole-wheat, split and toasted
  • 16 slice(s) (thin) English cucumber
  • 8 slice(s) vine-ripened tomato
  • 4 slice(s) (thin round) red onion

    • (I know..again ..too many ingredients!!  But sounds good..J)

    1. Preheat grill to medium-high.
    2. Place bison, spinach, feta, 2 teaspoons dill, oregano, cumin, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large mixing bowl. Gently combine without over mixing. Form into 4 oval-shaped patties roughly the size of the rolls.
    3. Oil the grill rack (see Tips & Techniques, below). Grill the burgers until an instant-read thermometer inserted into the center registers 155 degrees, 5 to 6 minutes per side.
    4. To prepare yogurt sauce: Combine yogurt, lemon zest and juice, 1 teaspoon dill, and mint in a small bowl. Season with a pinch of salt and pepper.
    5. Assemble the burgers on rolls with the yogurt sauce, cucumber, tomato, and onion.


    Tips & Techniques

    Greek-style yogurt is made by removing the whey from cultured milk, which gives the yogurt an extra-thick and creamy texture. Look for it with other yogurt in large supermarkets.

    Tip: To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

    Double Cheeseburger with Basil, Bacon, and Egg


    Courtesy of Diane

    this oh-so indulgent butter burger (melted butter is mixed into the meat for flavor) is worth the splurge. 

    prep 30 minutes   Grill 12 minutes

    1         recipe Bacon Aioli or garlic and bacon flavored mayo
    1 1/2   lbs. ground chuck (80 percent lean)
    1/4      cup finely snipped fresh flat-leafed parsley
    2         Tbsp. unsalted butter, melted, then cooled to room temp.
    4         oz. mozzarella or smoked mozzarella cheese, coarsely shredded
    1         Tbsp. extra-virgin olive oil (optional)
    4          eggs (optional)
    4          hamburger buns
                fresh basil leaves   
    8          slices of bacon, slow cooked over medium heat

    1.  Prepare Bacon Aioli; set aside  (recipe follows)

    2.  Build charcoal fire or preheat gas grill for direct cooking. In large bowl gently mix ground beef, parsley, butter, 1/2 tsp. salt, and 1/4 tsp. pepper; form into eight thin patties.  Equally divide cheese into four.  Place cheese between two thin patties; press and pinch edges to seal.
    3. For fried eggs, in a large skillet heat oil over medium heat.  when oil shimmers, crack each egg into a small bowl; tip into skillet.  Sprinkle with salt and pepper.  Cook until desired doneness.
    4.  Grill patties over medium heat (about 400 degrees f), covered for about 12 to 14 minutes, turning once midway through grilling.  Spread each bun with 2 Tbsp. Bacon Aioli; layer a patty and top with egg and bacon, and fresh basil.
    Makes 4 burgers.

    BACON AIOLI:  Preheat oven to 350 degrees f.  Place 16 unpeeled cloves of garlic on a sheet of aluminum foil.  drizzle with 1 Tbsp. olive oil, then bring up edges and roll and seal to from a packet.  Bake about 20 minutes, until garlic is very soft.  Meanwhile, heat large skillet over medium heat.  Cook 8 slices thick-sliced bacon, chopped, until crisp, stirring occasionally.  Drain bacon on paper towels.  When garlic is cooled enough to handle, squeeze cloves from the skins into a small bowl.  Mash with a fork.  Stir in bacon and 1 cup of mayonnaise.  makes 1 1/4 cup.   
    Posted by at

    No comments:

    Post a Comment

    Subscribe to: Post Comments (Atom)