Here are some things I learned about this week:
1. As a New England resident, I am not immune to earthquakes.
2. Even if there is an earthquake, chances are I will be too immersed in whatever I’m doing at the moment to actually notice. When you call me and ask if I “felt that,” I will not know what you are talking about and I’ll try to calm you down by saying that management is probably using a jackhammer in your basement.
2.a. Sometimes I rely on Loony Toons to explain situations. For real.
3. Twitter is the best way to find out that there was, in fact, an earthquake and that jackhammers probably can’t shake brick buildings.
4. As a New England resident, I am also not immune to hurricanes.
5. I need to prepare for this dang hurricane. I won’t be caught unawares by the weather twice this week. No sir.
6. A bacon cheeseburger at a restaurant is normal. A bacon cheeseburger at home is exciting. A bacon cheeseburger with the bacon and the cheese inside the burger is downright sinful. Go figure.
This isn’t my first foray into reverse cheeseburgers. I made this version a couple of months ago and many of you tried it out and gave me some fun feedback. When I told my brother about my cheeseburger experiment, he not only knew exactly which Man V. Food episode I was talking about, he totally one-upped me. Here’s our conversation, while driving home from the grocery store.
Me: “I made cheeseburgers, and get this! I put cheese in them. Like, on the inside!”
Stratton: “My friends and I have done that before.”
Me: “Oh yeah? Well, it’s good isn’t it? And what about the lava-cheese!”
Stratton: “We put bacon inside them now. Whatever.”
Stratton: “Calm down.”
Needless to say I had to put reverse bacon cheeseburgers on my to-make list. It was necessary. And really easy, actually.
I put some mustard on mine before I took the picture. Sorry.
But K didn’t! Here’s the non-mustard version.
See that cheese? And there’s crispy, salty bacon throughout the entire thing. And my fingernails are painted blue. Much like the color of my new cookware.
If you tried the original reverse cheeseburger and liked it, you’ll love this. If you didn’t, please do. And put some bacon in it for goodness sake! It was such a delightful texture and taste, and the fact that there’s cheese oozing out of it just makes the world a better place, even if earthquakes and hurricanes are waiting outside my front door.
Not that I would notice!
Here are the recipes:
Reverse Bacon Cheeseburgers (Makes 3 large burgers)
- 12 slices of bacon, cooked and crumbled
- 6 slices of cheddar cheese (or whatever cheese you prefer)
- 1 lb ground beef
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- hamburger bun or sub roll if you’re like me
- hamburger fixins’ (lettuce, tomato, onion, pickle, mustard, ketchup, etc.)
- In a large bowl, combine ground meat, black pepper, garlic powder, salt, and crumbled bacon. With clean hands, mix the meat until all the bacon and seasonings are incorporated. Form 6 patties and set aside.
- Fold cheese into small pieces. Place two slices of cheese on one patty, then take another one and put it on top. Seal the edges by pinching and covering the cheese completely. The meat mixture is a little loose, meaning it wants to fall apart on you. Just keep forming and re-forming the patties. Repeat for the remaining patties.
- In the same skillet you cooked the bacon, drain off most of the fat and reheat over medium-high heat. Once the pan is hot, place the burgers in the pan and cook for about 4 minutes. Flip over and cook for about 4 more minutes, until the cheese is melted on the inside and the burger is your desired temperature. If you like it cooked more, then cook it more!
- Serve on hamburger bread of your choice with the fixins’ of your choice!
- 2 russet potatoes (the kind you usually bake) sliced into 1 inch slices
- 2 tablespoons olive oil
- salt and pepper
- 1 tablespoon Cajun seasoning (I used Emeril’s Essence)
- Preheat the oven to 425 degrees.
- Line a baking sheet with foil and spread potato slices evenly. Drizzle with olive oil then season with salt and pepper. Add Cajun seasoning and carefully toss so that every potato is seasoned.
- Bake in the oven for 20 minutes. Remove and gently toss potatoes so each side gets browned. Bake for 20 more minutes, or until the potatoes are fork-tender.
- Serve with reverse bacon cheeseburgers. Do it.