Going out of the country (back to the US!!) in 1.5 weeks so not too much time to cook, so figured I'd do something easy today. Burgers, ABTs, and some french fries!
Jalapenos cored and ready to be stuffed. Stuffing of the day is pork sausage with a few herbs/spices - marjoram, oregano, basil, thyme, red pepper flakes, garlic powder, salt, pepper...
The burgers were made from some 85% "lean" ground beef, cut with the remaining pork sausage after stuffing the ABT's.
Seasoned only with a little kosher salt, ground black peppercorns, and a few drops of fish sauce on each side:
After I wrapped the ABT's with bacon, I dusted them with some leftover rub from last week's boston butt cook.
Some onions and jalapenos getting a little charred on the egg.
Ready for the burgers!
The ABTs started to burn on the grid, I guess due to the high brown sugar content in the pork rub, so I had to finish cooking them in the CI skillet.
Next up: some bacon for my burger!
Topped with Swiss cheese (they gotta be all fancy and label it "Emmental" here... hehe)
Burgers on. I'm really on a CI skillet burger kick. I really like the crust that forms when you cook a burger in the skillet.
Flipped! Ready for the toppings.
Sauteed onions & jalapenos:
Topped with Swiss cheese (and the bacon)...
Egg toasted bun:
Plated. Probably my favorite "burger" (almost more like a patty melt) ... beef, grilled onions, grilled jalapenos, cheese, and bacon. and that's it
Served with some french fries fried in duck fat, a couple of ABT's, and Belhaven's Best to wash it down