Bacon Cheeseburger with Beer-Battered Onion Rings and Katsu Sauce

print

So, grilling season is fast approaching, and since the weather is actually 'nice' this weekend, I figured it was time to come out of the gate roaring like a lion.  To that end, here's a completely scratch-from-the-ground-up bacon cheeseburger with home-made beer-battered onion rings and a Japanese katsu-inspired barbecue sauce.

Well, okay, not completely from scratch – I didn't make the bacon, and I didn't grind my own beef, but I'm not a glutton for punishement either.  Anyway….this recipe is for four people, but could easily go to five or six by scaling up the burger mix.

5354_cheeseburgersm_web

 

 

Nutrition Facts
Serving Size 521g
Servings Per Container 4

Amount Per Serving
Calories 1078 Calories from Fat 413.1
% Daily Value*
Total Fat 45.9g 71%
Saturated Fat 17.8g 89%
Trans Fat 0g
Cholesterol 306mg 102%
Sodium 3331mg 139%
Total Carbohydrate 72.2g 24%
Dietary Fiber 5g 20%
Sugars 7.9g
Protein 79.4g 159%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

A bunch of things need to happen up front so they can rest before you actually start cooking, so I'll break them up into pieces for easier digestion (get it?).  Basically the components all need time for their ingredients to get friendly with each other. For sauce and onion rings, the more the better.

For these burgers, I used

Note: nutritional data is based on my onion rings and katsu sauce recipes.

 

Now, for the burger meat:
The meat needs to rest the longest, so it's the best place to start.  Figure 1/4-1/3 pounds of ground beef per person, and put that in a mixing bowl.  To the ground beef, add:

  • 1/4c plain breadcrumbs
  • 3tbsp Worcestershire sauce
  • 2tbsp soy sauce
  • 1tsp pepper
  • 1/2 tsp salt
  • 2tsp chili powder

Knead the ingredients together until the mix is uniform, cover with plastic wrap and let it rest in the fridge for at least an hour.

Immediately after, start the onion rings, and then the katsu sauce

The next thing on the 'to-do list' is makin' bacon.  Use your perferred method, but with burgers I recommend having the bacon on the soft side – enough so it's flexible.  We do ours in the oven since it's easier to have an even cook across all the bacon, and they don't 'crisp up' because they continue to cook after you take them out of the pan.  The oven also requires far less supervision. But, YMMV so do what works for you.  Either way, plan accordingly so you're not waiting on it.

For oven bacon:  Preheat the oven to 350F, put the bacon on a sheet pan, ~13-15 minutes, flip, and another ~13-15. Remove from the sheet and allow to rest on a paper towel until needed.

Aaannnd burger time.  If you're grillin' make sure you allow enough time for the coals.  Starting the grill before you start cooking the onion rings ought to do the trick.  If you're using a cast-iron grill pan, just heat it up when you're ready.  Cook the burgers until they're done to your taste blah blah blah. (The USDA recommends 160F internal temperature but whatever. You're not a restaurant). Top with cheese (I use 'Murican because it's the flavor I'm going for) let that melt for a minute, and assemble them.

A note on bread: I love La Brea Mexican torta, and it's available at my local Costco.  If that's not available, Orowheat makes some really good HFCS-free burger buns.

Serve and enjoy!

Time for the patent-pending shopping list:

  • 1/4c plain breadcrumbs
  • 3tbsp Worcestershire sauce
  • 2tbsp soy sauce
  • 1tsp pepper
  • 1/2 tsp salt
  • 2tsp chili powder
  • Bacon!  1-1/2 to 2 strips per person
  • 'Murican cheese or something else if you're feeling hoity-toity.
  • Buns/rolls of some sort