Bacon Sirloin Burger

Iberico Bacon Sirloin Burgers

Sear & Cook

 

A burger is a burger? Not so. Not if you’ve been paying attention. A Stillwater Farm Bacon Sirloin Burger begins the way most good things do—slowly, with care. Iberico pork bellies are smoked over pecan wood until they reach just the right tenderness, about 150 degrees, carrying the aroma of smoke without being overcome by it. When those bellies are squared up for slicing, there are ends left behind—too good to waste, too honest to ignore. Those ends are ground together with choice cuts of beef—sirloin, eye of the round, and good hamburger—making a union of substance and delight. What you get is not a novelty, but a harmony. Beef and pork wed and anchored by smoke. Bacon made gentle. A burger that remembers where it came from. But even the best meat still needs a faithful hand. Turning these patties into the burger they are meant to be is the work of the griller.

 

How I Do It:

1. Thawing

Thaw the patties safely in the refrigerator for several hours. About an hour before cooking, take them out and let them settle toward room temperature—thirty minutes to an hour is enough. Rushing helps nothing.

 

2. Seasoning

Remember that the smoked bacon already brings its own testimony of flavor. A little salt and black pepper will do. Any other seasoning should be offered sparingly, if at all, as one should offer advice. So, I like to think I testify to how I do it rather than advise.

 

3. Searing

Begin with heat enough to sear—whether from a hot grill or a cast-iron skillet. The aim is a crust, not a scorch. Let the patty meet the heat for a minute or so on each side, maybe kissed by flame, just long enough to set the outside and hold fast the goodness within. Give them 90 seconds to two minutes per side, flipping gently, forming a good, honest crust.

 

4. Finishing

Then—slow down. Move the burger to lower heat, to the cooler side of the grill or into a quiet 300-degree oven. This is where the bacon fat does its good work, melting and mingling, finishing what the fire began.When the center reaches 155–160°F, you’ll have a medium burger with just a blush of pink—done, but not diminished.

 

5. Resting and Enjoying

Remove the burgers and let them rest on a warm plate for five to ten minutes. Even burgers need a Sabbath. Then serve them on a choice bun, with vegetables and condiments chosen to suit the season and the company. A little cheese never hurts. Eat slowly. Remember the land the pasture fed animals. And give thanks that a burger, has been offered up by land steer and pig. When done right, this burger can still be well worth gathering around. ~ The Picklin’ Parson

 

If you like a little savory and sweet, t hese burgers pair well with Picklin’ Parson Honey Sweet