Wednesday, August 31, 2011

Bar-B-Tricks - Guinness Bacon Burgers

I've kept a number of Mom's old cookbooks from the 50's, 60's and 70's, including several for grilling ideas. When I saw this one with Bar-B-Tricks I had a vision of Barbie wearing a leather bustier, holding a little quirt. Probably not what they meant by that. An interesting book, tinfoil hat cover and all (though I'm not sure why he appears to be seasoning up an empty grill with ketchup).

But it got me thinking about grilling out. Burgers. But not just ANY burger. Guinness/Bacon burgers.

6 or 7 slices bacon, minced
2 tablespoons olive oil
1 teaspoon minced garlic
2 shallots, minced
2 pounds ground venison
1 tablespoon Worcestershire sauce
1 Tablespoon plus 1/2 teaspoon Guinness
1 and 1/2 teaspoons HOTR Steak Seasoning or your favorite steak seasoning
dash of sweet paprika
1 tablespoon chopped fresh parsley
2-3 dashes salt (to taste)
a couple of grinds of fresh black pepper (to taste)
1 egg, whisked before adding
6 hamburger buns

Cook bacon in a cast iron skillet. Remove bacon and drain off about 1/3 the grease. Add garlic and shallots to the remaining grease in the pan, cooking and stirring about three minutes, until softened. Add that to the bacon and let cool. Once cool, mix in the ground meat, Worcestershire sauce, Guinness, remaining spices and egg until evenly combined. Refrigerate for 20 minutes.

Preheat an outdoor grill for medium-high heat and cook to desired doneness (makes six burgers). Serve on toasted hamburger buns with your favorite toppings (mine is simply a little dab of Bacon Coleslaw.)

click to enlarge photo.

24 comments:

quizikle said...

Hope you didn't have to let the other 30+some Tablespoons of Guinness go to waste...
Q

Larry said...

Got to have the slaw on top! :D

Barefeet In The Kitchen said...

Loving that book. I'm a sucker for old obscure cookbooks. Your burger looks delicious!

Rev. Paul said...

A Brigid-style hat trick: Guinness, BBQ, burgers AND bacon all in one title.

And now I'm starving, dang it. (Sam's got work to do!)

Tango Juliet said...

Love that lowfat cooking!

idahobob said...

Oh drooool!

Mo bacon!

And Bambi Burger is the only way to go!

Bob
III

Lois Evensen said...

Marvelous, just marvelous.

Last weekend we enjoyed about every kind of food possible to be flavored with bourbon while we were in Bardstown, KY. Wonderful stuff, that bourbon!

Guffaw in AZ said...

HA - HA! I beat ya this time! I stuffed myself before viewing your evil food porn!
Drat, now I want some, anyway...

Scout26 said...

You're doing this just to torment me.

I would bulldoze kittens to get home and fire up my grill and make this.

Have you no sense of decency!!!


:)
Love your cooking and recipes. This goes to the top of the list of THINGS TO DO once I get out.

Scratch Berkley behind the ears for me.

Brigid said...

Dave you ARE going to get well so you can make these and raise the cholesterol of all your friends and family.

I just got off the phone with Midwest Chick. They aren't that far from you. If you need anything at all, they can be in the city fairly quickly to help. I'll email you their phone number.

Barkley says "woof!". He'll be waiting for a visit and an ear scratch when you're up to it.

MaineMapleDave said...

Texas Half that I am (honor-bound to point out that my family was in Texas when it was still a Republic), I am thrilled at the number of times this seemingly-simple recipe used the word "bacon............"
I actually have a container in the fridge, stamped "grease" on the side. For The Bacon Fat. Filters out the crusty num-nums.....
As a child, we would smear the filtered-out-num-nums (and residual fat) on toast.......

I actually use about 6 TB of bacon fat a year, for gravy at Thanksgiving.................

Drat--must go cook!!

PISSED said...

Oh Boy does those sound good.. I think I might have to give that recipe a try! :)

Mrs. S. said...

Looks delicious as always! The bacon drippings probably do a really good job at keeping the venison from drying out too badly.

Have some tomatoes begging to be turned into fresh tomato soup, so bye for now.

Mike said...

Brigid,

You are a good woman.

SWModel66

Brigid said...

SWModel 66 - I know you are my squirrel partner, and I appreciate that. But there are no leftovers. :-)

Mike said...

Brigid,

Damn!

SWModel66

dakotared said...

As always, you make me hunger for something.

Mr.B said...

I have noticed a trend here...

You seem to always have recipes which use less than a container of alcoholic beverage...

What, pray tell, do you do with the rest???

And yes, a good cook saves his bacon fat for the next recipe...

Brigid said...

Mr. B - you are a better chef than any person I've seen on TV. so you and Midwest Chick should know. The cook uses the 1/100 ml of Irish Whiskey and then finishes the jigger themselves. After that, there are usually snoring black labs scattered around the beds involved.

God, Gals, Guns, Grub said...

The cookbook and photo remind me of a Monkey's song...

"Another pleasant valley Sunday, Charcoal burning everywhere, Rows of houses that are all the same, And no one seems to care."

I'm gonna try that on the grill this weekend...

Dann in Ohio

Amish Stories said...

Very cool pictures, and i love making an old school burger on the grill. Richard

Kirk said...

Dang. I just felt an artery clog while reading that....can't wait to try one out myself! Must find a way to convince the wife that Bambi is actually beef....

Rick Kratzke said...

Oh my, just when I thought I wasn't hungry I stumbled across your post. I know now what I am going to make for supper, that is when I don't have to work.

Crusty said...

Celebrate International Bacon Day With a Great Bacon Odyssey Rerun


http://www.wired.com/geekdad/2011/09/celebrate-international-bacon-day-with-a-great-bacon-odyssey-rerun/