Preparation
Make the Jam
- 在重型12英寸的煎锅中,用中火煮培根,直到浅褐色但尚未酥脆,大约8分钟。将培根转移到纸巾上以排干。倒出除2至3汤匙外的全部。煎锅中的培根脂肪。
- 将洋葱加到煎锅中,用一点盐和胡椒粉调味,盖上锅,煮2分钟。发现,加水,并从煎锅底部刮下任何褐色的碎片。盖上盖子,继续煮熟,偶尔搅拌,直到洋葱变软并开始着色,大约10分钟。
- 加入醋,芥末和1/3杯水。将培根放回煎锅中,并将混合物煮沸。煮熟,被发现,直到液体变稠并吸收了2至4分钟。转移到一个小碗中,然后稍微冷却。用保鲜膜盖住,并在室温下盖上2个小时,或冷藏长达2天,然后在上菜前轻轻加热。
Make the burgers
- 用锋利的刀或食品加工机切碎培根。转移到一个大型搅拌碗中,然后加入地面牛肉,伍斯特郡,1茶匙。盐和1/2茶匙。胡椒。使用叉子,轻轻折腾,直到混合良好但不劳累。形成4个相等的小馅饼,每块3/4至1英寸厚。将拇指压在每个馅饼的中心,以产生深层凹陷。
- Prepare a gas or charcoal grill fire forindirect cookingover medium-high heat (400°F to 450°F). Grill the burgers over direct heat until grill marks form, 4 to 5 minutes (move them to indirect heat if any flare-ups occur). Flip the burgers and cook for 4 to 5 minutes more for medium (a faintly pink center). For more well done, cook an additional minute.
- Transfer the burgers to a plate and tent them with aluminum foil. Toast the cut sides of the buns on the grill until golden grill marks form,about 1 minute. Serve the burgers on the buns, topped with a rounded 1/4 cup of the jam.
Make Ahead Tips
The bacon-onion jam can be made a day or two ahead, refrigerated, and gently reheated before spooning it onto the burgers.
小费
在每个汉堡的中心做出凹痕,使他们无法在烤架上膨胀成迷你篮球。
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