It was only a matter of time before I tackled this thing I’ve been seeing in various forms for a while. My first go was at a bacon burger and the method shows promise though this try taught me some lessons. I need to be better prepared with sammich fixings for these to be Sammich Pr0n material. The lettuce and tomato just didn’t work for me, and the massive burger overwhelmed the puny buns. Anyway, this is how I went about making these:The flat weave I went with is self explanatory. I gave this 20 minutes in a 375 oven and then pulled it to cool for handling.You don’t want it fully cooked but it needs to be set. This was pretty close. I didn’t add anything to the bacon but a good sprinkle of pepper wouldn’t be a bad thing.I cut it right down the center and wrapped a beef patty in the bacon, as shown here. I really wasn’t sure how thick to make the burger, I wanted the burger to be cooked before the bacon burned. I gave these another 20 minutes on the timer, looked at them once, and gave them a few more minutes. I wanted the bacon to be fairly crisp, at least on the top side.I judged these done to suit me. There was a little pink in the middle but nothing grossly underdone. Next time I might try to turn them over at this point to better crisp the bacon on the underside. They were plenty juicy!
We picked the first two of many (I hope!) green peppers from the big garden yesterday. Pretty things, and as nice as any bell peppers we have ever grown. Yay!Mrs J thought that the classic burger and rice stuffed pepper recipe would work for these. Hmm… turns out that there are tons of “classic” stuffed pepper recipes out there! I looked at a few to get pointed in the right direction. Most all of them mention tomato soup from a can. I have no problem with canned soup, other than not having any at hand and not wanting to make a trip to town in this heat.That’s 106 at 1:00 PM! Going to go higher, I’ll wager. Any way, I did have supplies enough to make a simple tomato soup from canned tomatoes. Added some ground cloves and a touch of ground allspice, and a few pinches of dried basil and oregano to that recipe. And a sprinkle of cayenne – shh, don’t tell Mrs J!We had a package of thawed burger for the stuffing and browned it with a minced onion, and added cooked wild and long grain rice from a box mix. We added a couple ladles of the soup to that and stirred it to combine everything well. Meanwhile, we boiled the cored peppers for 7 or 8 minutes and set them aside.We just had the two peppers so a bread tin seemed just right to us for a cooking vessel.Cheese mixed in with the stuffing was a feature of several of the recipes we looked over. Mrs J dug out some fresh goat cheese that was approaching its use-by date so we went with it instead of the commonly mentioned cheddar or mozzarella.We both agreed that the goat cheese was a good call. Not quite as photogenic as mozzarella but delicious!