Friday, February 1, 2013

by Sheila Lukins
Ten: All the Foods We Love... and 10 Recipes for Each
Bacon Swiss Burgers with Tomato and Avocado
(photo by: Ben Fink)
A bacon Swiss burger embellished with ripe tomato and avocado: delectable! In this burger, I've spiced up the meat with thyme and Worcestershire sauce, which hint at the Mediterranean and at the steak house. In this case, a soft white bun is the best choice—any other type of bun and the burger might become too huge to eat. But of course, that's what helps to make it delectable. Serve your favorite condiments alongside.
Yield: Serves 4
8 slices bacon
1 pound ground beef chuck or sirloin
1 teaspoon Worcestershire sauce
1 or 2 dashes Tabasco sauce
1/4 teaspoon dried thyme leaves
Salt and freshly ground black pepper, to taste

Vegetable oil, for grilling
4 slices Swiss cheese
4 hamburger buns, toasted, for serving
Thinly sliced ripe tomato, for garnish
Thinly sliced red onion, for garnish
Sliced ripe avocado, for garnish
Boston lettuce leaves, for garnish
1. If you will be grilling the burgers, preheat a barbecue grill to medium-high.
2. While the grill is heating up, cook the bacon on the stovetop in a large skillet over medium-low heat until it is just crisp, 6 to 7 minutes. Transfer the bacon to a plate lined with paper towels and set it aside to drain. (If you prefer to panfry the burgers, reserve 2 tablespoons of the bacon fat in the skillet.)
3. Place the beef, Worcestershire, Tabasco, thyme, and salt and pepper in a bowl, and toss lightly with a fork to combine. Form the mixture into 4 patties, each about 3 inches in diameter and 1 inch thick.
4. When you are ready to grill the burgers, oil the grill grate well. Add the burgers and grill for about 3 minutes for rare, 4 minutes for medium-rare meat. Turn them over and grill for another 3 or 4 minutes, topping the burgers with the cheese in the last minute of cooking. (Or panfry the burgers in the hot bacon fat over medium heat for 3 minutes per side for rare meat, adding the cheese as described.)
5. Place the burgers on the toasted buns, and top them with the bacon, tomato, onion, avocado, and lettuce. Cover with the tops of the buns and serve immediately.

Source Information
Recipe from TEN: All the Foods We Love, Ten Recipes for Each by Sheila Lukins (Workman Publishing, 2008).

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I tried this out last night with a few adjustments in the recipe; substituted the thyme with basil and added some cumin, and the burgers came out great... definitely will go in the cookbook.

Sorry if I haven't been here on a nightly basis like I want to, but with crazy stupid at work and everyone here in the neighborhood crying for attention in some way shape or form its hard staying focused with what I gotta do.

I have dropped the pampered chef consultant part and only will be a private buyer now through my friend who got me started. Am "QUIETLY" looking for a new job and possibly have one through the same PC friend of mine.......a little out of the way but a job and full time; none of the part time bs from where I am at now.....with that being I may be able to focus on me more, my up coming Personal Cook thing, and my personal pathway.........will see how things go if/when I get the job that I am "looking at".

I hope everyone's day goes well and have a great weekend....