The way of the Bacon CheeseBurger

[I-am-Chorizo]

Avocado with mayo or sour cream

Dear Sir,

Would it be possible to have a deeper insight of this, presumably, delicious sauce?

 

[Bumppo]

I'm the kind of guy who bases my opinion of every bar or casual restaurant I go to strictly on their burger. And I would happily destroy every one of those!

But just my opinion, the rabbit food can stay on the side.

 

[Fueling Around]

...ever heard about Salchi-papa?

Recognized papa as potatoes or french fries.
I had to look it up to what went with the potatoes and I can say I have had that before.

 

[tallbm]

Hello friends!

So far, I've shared with you a few recipes of local Colombian Sausages. Today I'd like to attempt a tribute to an American Dish that we enjoy a lot at home; The Bacon CheeseBurger. I have tried to be as conservative as possible, but if there is something blasphemous in my approach, please let me know...I apologize

Buns are homemade (brioche-style).
Sauce is also homemade secret burger spread
Mild Cheddar slices
Roman lettuce
Beef is about 80/20

PD: I've also attached other versions we made without vegetables and with grilled onion.

Am I following the right path?

You are not only following the right path, you are making burgers that are 10x better than most places that make them in the US.

You are making fresh bread, using REAL cheese, using nice pieces of bacon, and even doing things like grilling onions that look amazing!
The last and most major thing you are doing that I see, is making a proper burger patty that is good size for the bun and burger as a whole. To me a burger patty has to be as big around or even slightly bigger than the bun that it is on.

You did everything amazingly there!!!

Feel free to branch out into cheese burgers like the swish cheese mushroom burger with grilled onions, or even start digging into one of my favorites which is a sharp cheddar, bacon, onion, and jalapeno (or poblano) pepper burger with a little bit of barbeque sauce. Poblano peppers are not hot but they must be roasted and the skin scraped off. Also the Poblano seeds are not soft so you don't eat them.

Jalapenos can have the white veins and the seeds removed to eliminate the heat from them. I know a lot of South American countries don't eat too many hot peppers so it is good to know about the trick on how to remove the heat from the Jalapeno. The Jalapeno pepper has such great flavor that I think if you make burger like this and remove the hot parts of the pepper, you will get all the flavor benefit without heat.

Bell peppers are really not a substitute for a Jalapeno. Bell peppers are great but they are definitely different.

Keep it up and I look forward to seeing more burgers from you! :D

 

[Hijack73]

Dear Sir,

Would it be possible to have a deeper insight of this, presumably, delicious sauce?

Absolutely. Take your ripe avocado and smash it up real well with mayo or sour cream to your liking. I like to add black pepper and a little salt. If I want it fancy, I'll finely dice some red onions and add them to the mix.

As always, you can add whatever. A little granulated garlic isn't a bad thing. I little dash of citrus (lime or lemon) is good. But most of the time I'm just mashing it up with sour cream, salt and pepper. I will switch to mayo instead of sour cream for sandwiches and burgers.

 

[Colin1230]

Great job Chorizo! Very well done. One indication of a great burger it that you have to wash your face when you're finished eating.

 

[I-am-Chorizo]

Absolutely. Take your ripe avocado and smash it up real well with mayo or sour cream to your liking. I like to add black pepper and a little salt. If I want it fancy, I'll finely dice some red onions and add them to the mix.

As always, you can add whatever. A little granulated garlic isn't a bad thing. I little dash of citrus (lime or lemon) is good. But most of the time I'm just mashing it up with sour cream, salt and pepper. I will switch to mayo instead of sour cream for sandwiches and burgers.

using a hand blender to get a more homogenous sauce does any good or harm?

Thanks for the recipe.

Albert

 

[I-am-Chorizo]

making a proper burger patty that is good size for the bun and burger as a whole. To me a burger patty has to be as big around or even slightly bigger than the bun that it is on.

This has always been an issue in many homemade burgers here...to me, a shrunk patty, smaller than the bun is on the verge of burger heresy. Another thing i consider a major blow with hamburgers here in Colombia is the extended usage of mozarella cheese instead of Cheddar...I mean, Mozarella is the standard and when "cheddar" is offered, you gotta be careful because there's a big chance of it being a cheap soy imitation.

 

[tallbm]

This has always been an issue in many homemade burgers here...to me, a shrunk patty, smaller than the bun is on the verge of burger heresy. Another thing i consider a major blow with hamburgers here in Colombia is the extended usage of mozarella cheese instead of Cheddar...I mean, Mozarella is the standard and when "cheddar" is offered, you gotta be careful because there's a big chance of it being a cheap soy imitation.

It's interesting how different places can be. I never would have thought mozzarella to be the default cheese there in Colombia hahaha. No fake cheese for me on a burger!!!! :D

 

[Fueling Around]

Have you considered a venture into the food business Albert?
You have a keen knowledge to share with your fellow Colombians.

using a hand blender to get a more homogenous sauce does any good or harm?

Thanks for the recipe.

Albert

Sorry to jump on the recipe, but yes you can use a hand blender to make it very smooth.
Some prefer a chunkier sauce. I prefer it blended smooth myself.

This has always been an issue in many homemade burgers here...to me, a shrunk patty, smaller than the bun is on the verge of burger heresy. Another thing i consider a major blow with hamburgers here in Colombia is the extended usage of mozarella cheese instead of Cheddar...I mean, Mozarella is the standard and when "cheddar" is offered, you gotta be careful because there's a big chance of it being a cheap soy imitation.

Mozzarella is basically a non aged cheese. Easy to make and sell quickly. It also is a easy melt cheese. Cheddar requires cool aging for many months.

 

[bigfurmn]

Anyone else think I-am-Chorizo needs to start a food truck or something? Columbian mix with American food sounds amazing.

 

[JC in GB]

Hello friends!

So far, I've shared with you a few recipes of local Colombian Sausages. Today I'd like to attempt a tribute to an American Dish that we enjoy a lot at home; The Bacon CheeseBurger. I have tried to be as conservative as possible, but if there is something blasphemous in my approach, please let me know...I apologize

Buns are homemade (brioche-style).
Sauce is also homemade secret burger spread
Mild Cheddar slices
Roman lettuce
Beef is about 80/20

PD: I've also attached other versions we made without vegetables and with grilled onion.

Am I following the right path?

Just wondering if you have tried doing smash burgers? They start out as meatballs and are smashed flat on the griddle often times with onions. Really great burgers with a nice crust and a bit of a show doing the smash part. Would make a good food truck burger. IMHO. There are threads on this forum that show them. Take a look if you are interested.

JC

 

[mike243]

Took my griddle and threw it in the Weber gasser the other day, made 5 big patties with 2lb 4oz of 82!20, been wanting a good burger and it didn’t disappoint with buns toasted there also

 

[I-am-Chorizo]

Just wondering if you have tried doing smash burgers?

lol...I am almost certain that you are talking about this noble burger specimen I was handling with two days ago. The concept of SmashBurgers is just fascinating...Wonder if they look "smash" enough because i tend not to overheat the surface (so that I can handle the buns, bacon and onions at the same time and they don't ger burned) and maybe I am not getting the "crust" right.

PD: I know this is a topic with the potential of destroying long term friendships, love relationships and dividing families but...The ones in the picture have a topping of caramelized pineapple on the lower bun.

 

[JC in GB]

lol...I am almost certain that you are talking about this noble burger specimen I was handling with two days ago. The concept of SmashBurgers is just fascinating...Wonder if they look "smash" enough because i tend not to overheat the surface (so that I can handle the buns, bacon and onions at the same time and they don't ger burned) and maybe I am not getting the "crust" right.

PD: I know this is a topic with the potential of destroying long term friendships, love relationships and dividing families but...The ones in the picture have a topping of caramelized pineapple on the lower bun.

Must be my aging eyes. The first time I looked at your burgers, I thought they were more conventional. After a closer look, I see that they are pretty much smash burgers. My mistake. They look even better the second time around.

JC

 

[Brokenhandle]

Now pineapple would be different but they're your burgers so you can put whatever you want on it! Can't say I wouldn't try one.

Ryan

 

[DRKsmoking]

I would and have done a burger with a big grilled pineapple ring in it , loved it
But I also love Hawaiian pizza ( ham and Pineapple )

David

 

[I-am-Chorizo]

It's interesting how different places can be. I never would have thought mozzarella to be the default cheese there in Colombia hahaha. No fake cheese for me on a burger!!!! :D

I strongly agree with the mozarella thing...some miscellaneous social phenomenons take misterious ways and when enough time has passed, it results impossible to determine why things are the way they are.

 

[I-am-Chorizo]

Have you considered a venture into the food business Albert?

lol I feel flattered by this question...I am an enthusiastic cook but I'm afraid I lack the managing abilities for a serious operation. I sometimes take a risk and accept orders of 50kg chorizo batches and then find myself (and my wife) struggling with... logistics, delivery, accounting, marketing. But yes...It would be a dream to see people devouring what I cook.

Albert

 

[texomakid]

They look amazing! I like burgers too much but I'd hit one of those real fast.