Bacon Freak Ups The Bacon Burger Ante!

OK, face it, anyone who doesn’t have their head planted firmly in the sand these days, already knows that the #1, popular “Hot” food item on everyone’s mind these days and just as suddenly on almost every single fast food restaurant’s menu board, is the big, bold, burly and bodaciously “bad-As*ed” Bacon Burger.

Now, Coastal Vineyard’s “Bacon Freak” whole-heartedly applauds the recent awakening, illumination and eventual conversion of the fast food industry to the truth and beauty of the “Bacon Burger,” but there seems to be something somewhat anemically wrong with the slightly askew interpretation and therefore the understandable mistranslation of what a true, 100% real “Bacon Burger actually is.

In the best interests of the world at large, “Bacon Freak” now, out of the goodness of their heart and soul and their total dedication to and love for, all things bacon, freely offers the world the “Secret Recipe” to making a truly authentic Bacon Burger.

First of all, we can’t help but notice that all of these fast food places get unfairly skimpy and cheap with the amount of bacon you get on your bacon burger. After all, it “IS” a BACON Burger right. So, where’s all the bacon? What’s the main ingredient for a really great egg salad sandwich? Eggs! How about a steak sandwich? Hey, if you guessed steak, you’re doing great!

So why are the main ingredients for a “Bacon Burger” bread, lettuce, onions, cheese and beef?

Here’s what you do if you want to do it right. Get out your trusty meat grinder and grind a pound of uncooked, gourmet bacon. Then grind it again. That’s right, for the properly “fine” consistency, you’re going to want to send it through a second time.

Take that pound of ground bacon and now lovingly hand pat it and mold it with a little bit of Tabasco and Worcestershire sauce into four nice big quarter pound patties.

Place the patties on a skillet, preferably cast iron, to more evenly distribute the heat in a universal consistency, and shake some onion and garlic powder onto the burgers as they cook over a medium flame.

Cook them all the way through, but don’t burn them or make them brittle and crackly crunchy!

Meanwhile, as the burgers cook, toss eight pieces of bread on a plate and do them right with lettuce, onions, mayo, mustard and ketchup.

Let some sliced cheddar cheese start melting on the burger during its final flip on the grill and go have yourself a TRUE Bacon Burger Bonanza!

Copyright (c) 2007

Coastal Vineyards’ “Bacon Freak” Gourmet Bacon Club

Rocco Loosbrock is a financial wizard who writes about food, wine and the world of gourmet bacon.

Rocco owns and runs a Bacon of the Month Club called The Bacon Freak Bacon is Meat Candy Club as well as a Wine Club called the Coastal Vineyard Wine Club.

After leaving the military, Rocco worked at a local bank while attending classes and earned his Bachelor’s degree in Management at Azusa Pacific University. Rocco loves to do woodworking, cooking, and growing fresh ingredients for his kitchen.