187/18 – Bacon Double Cheeseburger:
I am a big fan of burgers as readers of my blog will know and I have spent this year trying to tweak the cook to try and get the best burger possible. I am a big fan of the Bacon Double Cheeseburger from Bleecker.
Home cured and smoked streaky bacon on the upturned Grill Grates.
The burgers were black label burgers from Turner and George. Cheese was home smoked Pilgrims Choice extra mature. My burger sauce recipe on the bottom.
This was brilliant! So tasty, very juicy also. I did plan to split the burgers down so they were thinner and just have two bits of bacon on but I had to cook lunch early (11) and I was travelling to London that afternoon and knew I wouldn’t get dinner until after 9pm so I made sure I loaded my burger up to keep me full!
|Cook Duration:||Short: 2/5|
|Cook Equipment:||Napoleon Pro 22|
|Cook Method:||Inverted Grill Grates|
|Charcoal:||Oxford Charcoal Oak|
|Cook time:||10 minutes|
|Internal temperature:||55c (Thermapen)|
|Notes:||Calm it down a bit next time! Smaller (thinner) burgers and less bacon.|
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