I thought it must be a mistake when I typed out the date for this post.
How can June be almost over? It just begun!
Of course this past week completely disappeared for me.
I was able to by pass most major colds this winter, but come summer time I go and get bronchitis (or pneumonia). After coughing non-stop for four days, I went to the doctor. I decided to skip the x-ray to know what I had for sure, but he said it was one or the other. I think I might be getting better, but I still have this horrendous cough, and I am so exhausted.
I mean, my abdominal muscles are sore, like I have been doing a week of crunches, my coughing was so bad.
So I am not really sure what happened last week, it is just kind of a blur for me. (and I am a little delirious right now, so I am not sure how this post will turn out)
While searching for new recipes I cam across this one for BBQ Bacon Sliders from one of my favorite recipe websites Our Best Bites. I have a lot of their recipes in my box.
I thought it sounded great but I needed to do some altering.
I don’t really like blue cheese, my hamburgers require more than just BBQ sauce, and I didn’t really want to make sliders.
I decided to share with you the recipe that I made.
Here is what you’ll need:
Cheesy Garlic Spread
1/4 c. mayonnaise
1/4 c. sour cream
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tbsp. red wine vinegar
1-3 clove garlic, pressed or finely minced
1/4 c. Asiago or Parmesan cheese or other strong cheese
Whisk together all the ingredients and store in fridge until ready to use.
Garlic-Cheesy-Goodness
Burgers
1 1/2 lbs ground beef
1/2 c. BBQ sauce (any kind you want)
1 egg
1 Tbsp. Worcestershire sauce
1 tsp. Steak sauce
1/2 tsp. salt
1/4 tsp. pepper
4-6 hamburger buns, sliced and toasted
8 slices of bacon, cooked crispy
Crispy lettuce
French’s French Fried Onions (you can find a recipe for making your own here)
Heat BBQ to medium-high heat, or use a grill pan on the stove top.
Beat the egg with the 2 Tbs. BBQ sauce, 1 Tbsp. Worcestershire sauce, 1 tsp. steak sauce. Mix in the hamburger meat and salt & pepper. (don’t worry if you think the burgers a little juicy, this will help to ensure they don’t dry out while cooking)
Divide hamburger mixture in to 4 or 6 patties, after flattening use a small cup to make a round depression in the center. Hamburgers tend to shrink and plump during cooking; while waiting for center to cook the edges can get too done. Making the center of the burgers thinner should allow for a more even cooking.
Grill burgers for about 10 minutes, brushing with remaining BBQ sauce, flipping once, until done. Internal temperature should be 160-165ºF.
To assemble burgers: spread the cheese sauce on each half of the bun then layer with lettuce, bacon, burger, more BBQ sauce (if desired) and fried onions.
I Tri and Craft 