Burgers with Bacon
I love this recipe that combines traditional ingredients: beef and bacon, but puts them inside the burgers. They keep incredibly moist even when well cooked. Make an extra batch simply by doubling up the recipe and freezing them for later. You will need:
• Pancetta, 6 thin slices
• Lean ground sirloin, 2lbs
• Fresh thyme sprigs
• Cheddar, thinly sliced
• Burger buns
Set aside extra cooked burgers until they are cool then refrigerate for up to 2 days.
When I visit certain friends in Florida, we often order a bacon-double-cheeseburger pizza to eat poolside along with a cooler full of beers while we watch a spectacular sunset. It comes loaded with the greasiest, most delicious ingredients that pay homage to its muse, the burger. It conjures up such good memories that I wanted to create a version that’s less of a heart-attack-on-a-plate; this seems to work. You will need:
• Individual pizza crusts, 2
• Leftover cooked burgers (I used 3)
• Marinara sauce (I used Rao’s)
• Grated mozzarella
• Grated cheddar
• Red onion, peeled & very thinly sliced
• Crimini mushrooms, thinly sliced
Preheat oven to 400F.
Lay the crusts on a counter or board. Spread a thin layer of marinara sauce over each, then drop small spoonfuls of the meat mixture all over the pizzas. Top with sliced onions and mushrooms and the two cheeses – I used about twice as much mozzarella as cheddar. In the photo above I also added arugula but it wilts a little in the heat.
Bake for 15-20 minutes or until the cheese has melted and the crust is crisp. I used frozen crust for mine that needed a little longer to cook; when in doubt follow the instructions for the crusts you buy.
Have a Pizza Party… invite over some friends, lay out individual pizza crusts, a variety of toppings and let guests make their own; share a glass of wine while they bake and you’ve got yourself a party for adults and kids alike.