Bacon-Burgers with Cilantro-Yogurt Sauce
Serves 8. You mix the
bacon in with the ground beef here! You
can choose to make the 8 burgers specified in this recipe from the July 2014
issue of Food and Wine magazine but
we prefer to turn it into 16 sliders.
1 c. plain
Greek yogurt
2 jalapeños, chopped
1 c.
cilantro, chopped
¼ c. minced
fresh ginger
½ small red
onion, chopped
1 tsp.
sugar
2½ tsp.
kosher salt
2½ lbs.
ground chuck
½ lb.
bacon, minced (1 c.)
6 green
onions, white and light green parts only, minced
½ c.
chopped fresh mint
¾ c. grated
Parmesan cheese
1 Tbs.
finely grated lemon zest
2 Tbs.
fresh lemon juice
½ tsp.
fresh ground black pepper
¼ tsp.
cayenne pepper
vegetable
oil, for brushing grill
8 toasted
regular burger buns, or 16 toasted slider buns
sliced
tomatoes and onions, lettuce, ketchup, mustard,
and Sriracha for serving
In a food processor, puree yogurt, jalapeños, cilantro, ginger, onion,
sugar, and 1 tsp. of the salt until smooth.
Transfer to a bowl.
In another bowl, mix ground chuck with bacon, green onions,
mint, Parmesan cheese, lemon zest, lemon juice, black pepper, cayenne pepper,
and the remaining 1½ tsp. salt. Form
into eight 1”-thick patties (or 16 slider patties).
Heat grill or cast-iron griddle and brush with oil. Cook burgers over moderate heat, turning
once, until charred outside and medium within, 6 to 8 minutes.
Spread some of the yogurt sauce on the bottom buns, top with
the burgers and layer with toppings.
Close the burgers and serve with the accompaniments.
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