Deep-Fried Cheese-Stuffed Burger Made From Bacon
Posted by Bob Skilnik on August 5, 2008
I was surfing for some decent beer-batter recipes and I came across this burger recipe that defies…well, it just defies.
I had dreams of the old Saturday Night Live “Superfans” skits with George Wendt, Chris Farley, et. al., Farley ironically pounding his chest to jump-start his heart after one more heart attack. This is the “hamburger” recipe that will have everyone pounding their collective chests, just by reading the recipe, let alone sliding it down. It comes from Peppers and Smoke, via A Hamburger Today.
This stuffed version appears to be a “refinement” from a standard Burger Made of Ground Bacon over at Serious Eats. While the “beer” connection is due to the addition of a boxed beer-batter mix, I suspect that any one of these recipes might seem really appealing after hitting hard on a fat blunt—forget the beer, but I digress.
If you’re too lazy to click over to A Hamburger Today (hey, put down that blunt!) for this recipe monster, I present to you, The Deep-Fried Cheese-Stuffed Bacon Burger. I’d suggest an ice cold malt liquor to accompany this baby. Let’s cut the pretense of pairing this with something like a Dogfish Head 90-Minute IPA. Peppers and Smoke suggest a Shiner Bock and frankly, that would be a nice beer for this. Not complicated, but just a nice beer with some maltiness to cut through this monstrosity.
How-To: Deep-Fried Cheese-Stuffed Cheeseburgers Made From Bacon (Pics Here)
- Meat grinder (or stand-mixer meat-grinder attachment )
- Deep-fryer (or a stockpot with boil basket )
- Deep-fry or candy thermometer (preferably one that clips on to side of pot)
- Meat thermometer
- 1 pound bacon
- 1 to 2 sticks mozzarella string cheese, cut into small pieces
- Packaged beer-batter mix
- A neutral-flavored oil, for frying (safflower oil, peanut oil, or vegetable shortening work well)
- Your favorite hamburger bun
- The cheese of your choice
- The condiments of your choice
1. Run the bacon through the meat grinder once—and then a second time, to evenly distribute fat and meat.
2. Form two equal-size patties, making an indentation in the center of one to hold the cheese. Place the cheese in the indentation of the bottom patty, cover with the top patty, and crimp the edges tightly to seal. Make sure seal is tight so cheese does not leak out.
3. Place oil in your deep-fryer, and allow it to come to frying temperature. If you don’t have a deep-fryer, use a stockpot with a boil basket, along with a deep-fry thermometer that clips to the side. Heat oil over high heat to 365°F. (Note: Depending on the oil, it will begin to burn between 400 and 450°F and will catch fire around 500°F. So be very careful to monitor temperature.) Once the oil reaches 365°F, reduce heat to low and monitor temperature, keeping oil at 365°F.
4. Meanwhile, prepare the beer-batter mix according to package instructions. Dredge patty in mix. Place patty in boil basket and lower gently into hot oil. Cook until patty’s internal temperature registers 160°F on a meat thermometer.
5. Remove from oil, drain on paper towels. Serve on bun, topped with the cheese and condiments of your choice. (Note: Be careful not to bite into this too soon after cooking. The molten cheese could deliver quite a scalding.)