A burger is a classic dish, whether it’s for a Sunday supper or a backyard barbecue. Burger Night is the comprehensive yet easy-to-follow guide to great burgers. There’s something to please every burger lover: from meaty to vegetarian, classic to creative and simple to elaborate.
Take your pick from beef, black bean, chicken, eggplant, falafel, lamb, or shrimp. Top it with a fried egg, stuff it with Gorgonzola, add bourbon BBQ sauce or serve it on a grilled baguette. Any way you want to prepare, top or serve it, a burger is delicious. While these burgers can stand alone in their glory, why should they have to?
Enhance your dinner with side dishes like bistro fries, five-spice grilled sweet potato wedges and broccoli slaw. Loaded with shortcuts and tips these recipes can easily be adapted to fit a busy schedule.
With over 60 recipes Burger Night is the engaging, customizable roadmap to a delicious dinner.
4 slices thick-cut bacon, halved 11⁄2 lb (750 g) ground bison 2 teaspoons Worcestershire sauce 1 teaspoon dry mustard Kosher salt and freshly ground pepper 4 soft rolls, split 1⁄2 cup (6 oz/185 g) pimento cheese, at room temperature
In a frying pan over medium-high heat, fry the bacon until crispy, about 6 minutes. Transfer to paper towels to drain.
Build a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high. In a large bowl, combine the bison, Worcestershire sauce, mustard, 1teaspoon salt, and 1 ⁄2 teaspoon pepper. Form into 4 patties, using your fingers to create a dimple in the middle of each. Season both sides well with salt and pepper. Coat the grill grate lightly with cooking spray. Arrange the burgers on the grate directly over the heat and grill, turning once, until medium-rare, 4 minutes per side.
Arrange the rolls, cut side down, on the grate directly over the heat and toast until lightly browned.
Set the burgers on the rolls and top with pimento cheese and bacon, dividing them evenly. Close the burgers and serve right away.