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50/50 Burger w/Pics

post #1 of 17
Thread Starter 

My daughters and I will watch different shows that have the Top 10 of this and that. Well we watched one that was on sandwiches and got inspired. So here is what we came up with. It is kind of a Frankinstien of different sandwiches, but it works……

 

We all love a good burger that is not very neat to eat. Actually the messier it is; the better for us. We do not get too much into the vegetables on our burgers either. If you want vegetables eat a salad!!!!

 

We did a 50/50 burger. What is a 50/50 burger you ask? Well our 50/50 burger is 50% Ground Chuck and 50% Ground Bacon……Yes, I said Ground Bacon……. What to serve on this was the next question…… One of my daughters asked how they made the onion things on the TV. I had to ask which onion things to find out she was talking about the onion straws. So we needed to make them too. We added pickles, cheddar cheese, lettuce and BBQ sauce to the burger. Then the debate started on the bun. One wanted a traditional and the other wanted a glazed donut. So to keep peace in the house, we did both…..

 

I took 1 pack of bacon and 1 pound of 90/10 ground chuck and mixed them with a little sPOG (light on salt) and formed 5 patties. After resting for about an hour, we then fried them up in the cast iron skillet.

 

While the burgers were resting we cut our onions and potatoes. I soaked the onions in some seasoned milk for about 30min, drained and dredged in seasoned flour before frying. We also made hand cut French fries, seasoned with a touch of sea salt.

 

Here are the money shots……

 

Potatoes ready for their bath.....

 

 

 

Onion Straws

 

 

All snug and sizzling away....

 

 

 

This was the donut 50/50 Burger

 

 

Final plate with the traditional bun. Wife wanted beans, so she got beans.

 

 

 

This was enjoyed greatly! Just can't do them too offten....

post #2 of 17

MMMM Bacon Burgers!!!! Looks great! I'd have to stick with a more traditional bun myself. The only question I have is how come those burgers weren't in the smoker?????

post #3 of 17
Did you try the donut burger? I would think the salt and sweet would be good (tasting not for arteries necessarily). The Kentucky State Fair always has some sort of deep fried concoction of the midway. I saw the Krispy Kreme burger one year but didn't try it.
post #4 of 17

beef and BACON!! Jeramy your a crazy person! But that sounds delicious. You should have put the fries ON your traditional burger :)

 

good stuff right there i'm gonna have to dry bacon with my ground beef

post #5 of 17

Was the show talking about this place?

 

https://slaters5050.com/ 

 

Slater's 50/50 is about 2 miles from my house. I've pretty much given up on my diet for the rest of this year, so maybe I'll have to head over there for lunch since I'm working from home today ;-)

post #6 of 17
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

MMMM Bacon Burgers!!!! Looks great! I'd have to stick with a more traditional bun myself. The only question I have is how come those burgers weren't in the smoker?????

Thank you. She did not want to use smoke. I was bummed....
Quote:
Originally Posted by RYAN IN LOUISVILLE View Post

Did you try the donut burger? I would think the salt and sweet would be good (tasting not for arteries necessarily). The Kentucky State Fair always has some sort of deep fried concoction of the midway. I saw the Krispy Kreme burger one year but didn't try it.

Yes, my oldest and I tried the one pictured. It was very good. Just very rich so I only ate half of it. I think if it was a slider size, it would be more enjoyable. Almost too much of a good thing.

Quote:
Originally Posted by bwarbiany View Post

Was the show talking about this place?

https://slaters5050.com/ 

Slater's 50/50 is about 2 miles from my house. I've pretty much given up on my diet for the rest of this year, so maybe I'll have to head over there for lunch since I'm working from home today ;-)

Sorry no. Actually the burger was something we saw on a show a while ago. Don't remember which one, but never seen that reasturant before. It looks like a great place. I would say go for it and give them a try.
post #7 of 17
That slider idea is an awesome party idea. Glazed donut holes could be cut in half and tiny burgers made to go between them. I am going to have to keep that in the back of my mind for parties next year.
post #8 of 17
I tried the 50/50 burger tonight. I used 1 pound of jalapeño bacon and one pound of chuck. Ground it all up together. Flavor was amazing. When grilling I used pepper jack cheese. Had some heat but not overboard at all. Will definitely do it again
post #9 of 17

I have seen these on a couple of shows. Sounds good. What IT did you cook them too? I'm not too sure Med/Rare would be the way to go...JJ

post #10 of 17
Thread Starter 
Quote:
Originally Posted by Tuttle View Post

I tried the 50/50 burger tonight. I used 1 pound of jalapeño bacon and one pound of chuck. Ground it all up together. Flavor was amazing. When grilling I used pepper jack cheese. Had some heat but not overboard at all. Will definitely do it again

That sounds very good. I am not allowed to do spicy at my house. I may have to try that at work with people who appreciate a little spice in their food.

Quote:
Originally Posted by Chef JimmyJ View Post

I have seen these on a couple of shows. Sounds good. What IT did you cook them too? I'm not too sure Med/Rare would be the way to go...JJ

Good question. I actually cooked them to 155. I wanted to make sure we were good to go. Problem is the show I saw the 50/50 part on I am not sure of. We will chanell surf a lot and stop on random shows. What got us going was the show with sandwiches. We just kept adding things to the burger and therest will be another dinner.

The number 1 sandwich was a burger that had grilled cheese sandwiches in place of the bun. The burger was 8oz with tons of cheese, LTO, pickle and tons of bacon. I think it was called a Sasquatch ..........it was a huge burger and they talk about how the normal customer had issues finishing it...... We are slow at work now, so when I get back from a short time off, we may have to make a version of it with the smoker.....
post #11 of 17

Wow JarJarChef I hate to tell you how dense I am. I often grind in a slice or two of bacon in with my beef if I am going to cook it as a patty, but I never thought of using some of all these bacon scraps or what I was calling trim in with it. I started grinding my own and adding the bacon when Alton did a show..... I loved the idea of no veggies, just good meat and mayo and /or mustard and a bun. It reminding me of nice hamburger chain that was around when I first started college, but I don't remember the name, was something like Sir Loin.

 

<In my beat Homer Simpson voice>   Doh!

 

Its all in how ya look at the box, sometimes ya just don't.

 

Thank you

post #12 of 17

Did you grind the bacon like Tuttle did or just dice up and put in with ground beef?

 

Quote:

Originally Posted by jarjarchef View Post


That sounds very good. I am not allowed to do spicy at my house. I may have to try that at work with people who appreciate a little spice in their food.
Good question. I actually cooked them to 155. I wanted to make sure we were good to go. Problem is the show I saw the 50/50 part on I am not sure of. We will chanell surf a lot and stop on random shows. What got us going was the show with sandwiches. We just kept adding things to the burger and therest will be another dinner.

The number 1 sandwich was a burger that had grilled cheese sandwiches in place of the bun. The burger was 8oz with tons of cheese, LTO, pickle and tons of bacon. I think it was called a Sasquatch ..........it was a huge burger and they talk about how the normal customer had issues finishing it...... We are slow at work now, so when I get back from a short time off, we may have to make a version of it with the smoker.....

 

Jeramy...should we have a spicy burger competition at next year's South Florida Gathering?

 

Travel channel had a really good show last year called Burger Paradise. I can't remember the guys name but he travelled the country and wrote a book about burgers so they gave him a show and he went all over. Some really awesome ideas for burgers on there. 

post #13 of 17

Innovation is the mark of genius. I will get you an application for MENSA. This looks great.

 

Disco

post #14 of 17
Thread Starter 
Quote:
Originally Posted by Foamheart View Post

Wow JarJarChef I hate to tell you how dense I am. I often grind in a slice or two of bacon in with my beef if I am going to cook it as a patty, but I never thought of using some of all these bacon scraps or what I was calling trim in with it. I started grinding my own and adding the bacon when Alton did a show..... I loved the idea of no veggies, just good meat and mayo and /or mustard and a bun. It reminding me of nice hamburger chain that was around when I first started college, but I don't remember the name, was something like Sir Loin.

   Doh!

Its all in how ya look at the box, sometimes ya just don't.

Thank you

Thank you. Yes simple sometimes is the best way. Too many times I see my peers making food way to complicated. I'll see them make food with so many ingredients and steps. I just wonder if you can taste everything that was put in there or are all those steps really needed for the presentation...... I wish I could take credit for the 50/50 idea, but I just used someone elses and made it my way. But it has gotten the wheels turning for other ideas.......
Quote:
Originally Posted by dougmays View Post

Jeramy...should we have a spicy burger competition at next year's South Florida Gathering?

Travel channel had a really good show last year called Burger Paradise. I can't remember the guys name but he travelled the country and wrote a book about burgers so they gave him a show and he went all over. Some really awesome ideas for burgers on there. 

I like a little heat, not crazy burn your mouth off heat. I get the feeling one of you would pull out the Ghost Chili and that would be the end of my digestive system........ I think I would have to sit that one out.

My kids ask me if I want to be on tv with one of the food shows. My answer is if I can travel and eat. So maybe I need to write a book and get a show of my own....now to decide on the type of food...so many I love......
Quote:
Originally Posted by Disco View Post

Innovation is the mark of genius. I will get you an application for MENSA. This looks great.

Disco

Thank you. I think the only way I would ever get close to MENSA is if I was feeding them.
post #15 of 17
Quote:
Originally Posted by Chef JimmyJ View Post
 

I have seen these on a couple of shows. Sounds good. What IT did you cook them too? I'm not too sure Med/Rare would be the way to go...JJ

 

Yeah, the restaurant here won't cook a 50/50 patty less than medium.

 

With all the fat in there, though, that's not really a problem.

post #16 of 17

We could have a Capcasin maximum heat level. lol

post #17 of 17

Looks great, I have had the bacon in the burger before it was great, I don't know about donut bun tho??? Looks very tasty I bet that would have been great in the smoker then to a hot grill for the sear effect.

 

Well done JarJar

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