Hamburgers are not thought of as anything other than ordinary. I think that’s because you can find them anywhere at many “quick service” restaurants. It’s because of these chains that hamburgers have a bad reputation.
In my opinion, a good cook/chef will rise about these mediocre sandwiches by putting a little time and effort into their preparation. And yes, a person who produces a good burger I consider a chef. It’s not about the sandwich, it’s the time and careful selection of the ingredients that will set your burger apart. I won’t get into what I think is the proper temperature to cook your burgers to. Everyone has their own taste. Just as I won’t tell you what I think you should put on a good hamburger. There are just too many ingredients you can use.
Today, I want to share with my favorite hamburger, the Canadian Bacon Burger. I discovered it on the menu of my favorite restaurant, Cannon’s. As you may be aware, I eventually spent six years working there. One of the items was the Hickory Smoke Sauce, that was served both on the bun with a little extra on the side. I have included a second sauce, Bud’s Broiler Hickory Smoke Sauce, because I think it makes this burger better. So grab all your ingredients at the store, and Let’s head to the kitchen!
Basic Hamburger
2.25 pounds ground chuck (80/20)
3 tablespoons salt
3 tablespoons black pepper
3 tablespoons granulated garlic
3 tablespoons granulated onion
1 tablespoon paprika
Mix by hand until all of the seasoning is well incorporated into the beef. Do Not over mix, or your burgers could become tough. Form into 10 patties and refrigerate for at least two hours. Remove from refrigerator 15 minutes before grilling. Grill to your desired temperature.
Canadian Bacon Burger
Brioche bun
3 slices Canadian bacon per burger
Generous handful grated cheddar/jack cheese mixture
Hickory sauce recipes to follow
Just before your hamburger is ready, add Canadian bacon to the grill.
You can use either of the following smoke sauces for this burger. The first one is the original, a cold sauce to accompany the burger.
Hickory Smoke Sauce
2 cups BBQ sauce
2 cups chili sauce
1/4 cup honey
1 tablespoon onion, minced
2 tablespoons liquid smoke
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon yellow mustard
Combine all ingredients and mix thoroughly. Keep refrigerated between uses.
This next hickory sauce is from the Bud’s Broiler chain. In my opinion, adding this to the Canadian Bacon Burger is the best of both worlds. This sauce is kept warm, which helps in slightly melting the cheese.
Bud’s Broiler Hickory Smoke Sauce
1 1/2 cups tomato sauce
1 1/2 cups ketchup
1/4 cup liquid smoke
1/4 cup apple cider vinegar
1 tablespoon chili powder
1/4 cup Worcestershire sauce
Salt to taste
Combine tomato sauce, ketchup, liquid smoke, vinegar, chili powder and Worcestershire sauce in a medium pan over medium heat. Cook, stirring frequently, until sauce has thickened, about 15-20 minutes. Season to taste with salt and keep warm.
Hamburgers hold a special place in my heart. Father’s Day is coming up and my dad always grilled hamburgers every Saturday evening. I thought that this would be a great way to honor him.
Last year, we lost a favorite performer of mine in Jimmy Buffett. How could I not mention one of his most famous songs, Cheeseburger in Paradise”. For those of you who have not heard this classic, Jimmy likes his burgers “with lettuce and tomatoes, Heinz 57 and French Fry potatoes. Big kosher pickle and a cold draft beer.” Everyone has their favorite way to top a burger, what’s yours?
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