The Bacon Attack! (Or, the Bacon^4 Burger)
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Note: Read my breakdown of the burger's components to see how I came up with this recipe.
Ingredients
- 8 ounces pork butt, trimmed of gristle, and cut into 1-inch cubes
- 8 ounces good-quality slab bacon, trimmed of rind, cut into 1-inch cubes
- 12 slices crisp cooked bacon
- 4 Bacon Attack! buns (recipe below)
- 4 tablespoons baconnaise
- 1/4 pound bacon, cut into 1/4-inch lardons
- 1 large egg
- 2 tablespoon active dry yeast
- 2/3 cup warm water
- 3 tablespoons sugar
- 3/4 teaspoon salt
- 2 cups all-purpose flour
Procedures
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1
Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat and bacon chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm, but not frozen.
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2
Combine meat in large bowl and toss to combine. Pass meat through grinder twice. Form into four patties, about 4-inches wide and 1/2-inch tall. Refrigerate until ready for use.
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3
Slice buns. Brush lightly with bacon fat or butter (or leave plain), then place under broiler or in toaster oven until golden brown, about 1 minute. Spread 1 tablespoon baconnaise on top half of each bun, followed by three slices crisp cooked bacon.
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4
Cook patties in well-seasoned cast-iron or non-stick skillet over medium-high heat until well-browned and crisp on first side, about 2-3 minutes. Flip patties and cook on second side until cooked through, about 2 minutes longer.
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5
Transfer patties to burger bun bottoms, close sandwiches, and serve.
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6
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7
- makes 6-8 buns -
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8
Cook bacon in skillet over low heat, stirring frequently, until well-rendered and crisp. Transfer bacon bits to small bowl, reserving rendered fat separately (you should have about 1/4 cup of rendered bacon fat - if you have more, set aside all but 1/4 cup for another use. If you have less, add vegetable oil to make up the difference)
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9
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10
Preheat oven to 425°F and set oven rack to upper-middle position. On well-floured work surface, divide dough into 6 to 8 even pieces (depending on if you want large or small buns) and shape each into a ball. Place on greased baking sheet about 2 inches apart and flatten slightly with palm of well-floured hand. Spary with non-stick spray, cover with plastic, and let rest 15 minutes until slightly risen. Meanwhile, whisk egg white until slightly frothy.
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11
Bake for 4 minutes. remove from oven, brush with egg white, and return to oven until golden brown and well-risen, about 4-8 minutes longer. Set on wire rack to cool.
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