Fried Cheese BacoBurger with Sun-Dried Tomato Pesto by Tom Sommer

Fried Cheese BacoBurger Sliders
with Sun-Dried Tomato Pesto
by Tom Sommer

Yields 4 Portions

Ingredients:
4 BacoBurger 50/50 Sliders
4 Slider Buns
4 Slices Provolone Cheese (cut 1/2″ thick)
1/2 Cup AP Flour
2 Eggs
2 Cups Breadcrumb
1/2 Tbs Thyme (chopped)
1 Tbs Parsley (chopped)
2 Cups Sun-Dried Tomatoes
1/4 Cup Walnuts
1 Cup Extra Virgin Olive Oil
Canola Oil

Method:
•Marinate sun-dried tomatoes in extra virgin olive oil.
•Fill a high walled sauté pan with 1/4″ of canola oil; heat to 350 degrees.
•Set up at breading station with 3 bowls; flour, eggs, & breadcrumb.
•Chop thyme & parsley. Mix with breadcrumbs.
•Cut provolone cheese with 2.5 inch round cutter.
•Coat cheese rounds with flour, then egg, then breadcrumb. Set aside in refrigerator.
•In a small dry sauté pan on medium heat, toast walnuts 2-3 minutes or until aromatic.
•In a blender, combine sun-dried tomatoes, EVOO, & toasted walnuts.
•Blend until smooth, adding more oil if necessary. Season with salt & fresh ground black pepper.
•Cook BacoBurger 50/50 sliders straight from freezer to grill or flattop, over medium heat; 2-3 minutes per side.
•Place open slider buns on grill to toast.
•Fry breaded cheese rounds in hot oil; 45 seconds-1 minute per side, until golden brown.
•Assemble buns with BacoBurger 50/50 slider, sun-dried tomato pesto & fried provolone cheese.

Enjoy!

BacoBurger @NYCWFF Sunday, October 18th

Come join us on Pier 94 this Sunday, 1443626953374_AlmosthereOctober 18th at the Food Network & Cooking Channel New York City Wine & Food Festival presented by Wine & Food Magazine.  We’ll be bringing back our popular BacoBurger Sliders with chimichurri & sangria onions, alongside some grilled up samples of our praised BacoBurger meat dipped in a homemade whole grain mustard sauce!  

logo_2015 GTY_blue_moon_burger_bash_crowd_jt_141018_4x3_992Don’t forget to stop by for some tasty free samples, BacoBurger swag, and discount coupons for your next order on bacoburger.com.

Tickets are still available here and we look forward to seeing you there!

 

 

BacoBurger Chili!

Happy Autumn to everyone! As warm days turn to cool nights, we’re sharing another one of our favorite Baco Recipes, for Baco Burger Chili.

Share your end result with us on Facebook, Instagram, and Twitter!

@BacoBurger #BacoBurger #BacoChili

Enjoy! :)

BacoChili

Chili Recipe 

In a large skillet, brown three crumbled 5.33 oz. BacoBurger 50/50’s over medium-high heat (don’t discard the drippings!). Once browned, relocate the meat to a large sauce pot or crockpot, but retain the drippings in the skillet. Add to the skillet 1 chopped bell pepper & 1 diced chile pepper (we recommend guajillo chile peppers, but you can certainly use jalepeño, chipotle, or any chile pepper of your choice), and a pinch of black pepper (no salt needed) – saute over medium-high heat until peppers are softened and slightly browned. Add 1 chopped onion & 1 minced garlic clove, and cook for about 5 more minutes over medium heat. Relocate sauteed vegetables to the sauce pot / crock pot. Add to the pot the following: a small (10.5 oz) can of diced tomatoes, a 12-ounce bottle of lager or pilsner, a dash or two of Tobasco sauce, 1/4 tsp of cayenne pepper, 1/4 tsp of cumin, 1/4 tsp of paprika, and 1 tsp of chopped oregano (or 1/4 tsp of dried oregano). Bring the Chili to a boil, then reduce heat and let simmer for 2 to 4 hours.

Note: our BacoBurger Recipe is for Chili Sin Frijoles (without beans)! As they say in Texas, “anyone who knows beans about chili, knows chili ain’t got beans” ;) though if you insist on beans, please feel free to add to the pot before the last step of cooking. Enjoy!

BacoBurger Grilling Tips

Grilling Tips

*Preheat your grill 15 to 25 minutes before you start cooking to make sure it reaches the right temperature

*If you choose charcoal grilling, we recommend additive-free lump charcoal, which is just charred wood.

*Brush it off after you preheat – it’s easier to remove debris when it’s hot.

*Lean foods will stick to even a clean grill so make sure you oil your hot grill rack with a vegetable oil-soaked paper towel (hold it with tongs and rub it over the rack).  

*Use separate cutting boards and platters for raw vs. cooked food – safety first!

*The best way to know when meat is fully cooked is to check its internal temperature with an instant-read thermometer.

*Let finished meats rest on a clean platter, tented with foil, for about 10 minutes before carving so juices can redistribute evenly.

Happy Grilling!

bacoburger-burgers-grill-close-v2-bacosteak-filet-mignon-tenderloin-bacoburger-bacopork-chop-grill-bacoburger-baco

 

 kebab-beef-tenderloin-filet-bacoburger-baco

BacoBurger @GreatBigBacon Picnic

We are excited to be participating in The Great Big Bacon Picnic this weekend in New York City! Come join us at The Old Pfizer Factory, located at 630 Flushing Avenue in Williamsburg, Brooklyn. We will be grilling up BacoBurger sliders with chimichurri and sangria onions at our tent on Saturday May 17th and Sunday May 18th! Be sure to stop by for a free slider, and promotional items including BacoBurger aprons, bottle openers, and coupons for free BacoBurgers from bacoburger.com. You can order tickets here. The weather forecast is gorgeous so we hope you’ll make it. 

Great Big Bacon Picnic banner

BacoBurger @BandBClassic

downloadA couple weeks ago our team here at BacoBurger grilled up some delicious sample sliders for several thousand hungry bacon & Beer lovers at the Annual Bacon & Beer Classic event hosted in Citi Field, Queens NY.  Thousands of bacon addicts and beer thirsty attendees lined up at the various exhibitor tables to get a taste of the amazing bacon dishes and cold beer offered by Restaurants and Breweries from across the region. 

At the BacoBurger table we served up scrumptious mini sliders 1526318_10103617578705128_6883323397786643498_nwith a twist, that consisted of our BacoBurger Classic Blend and a mini waffle bun, complimented by a maple flavored whipped cream-mousse.  It’s safe to say the judges, bacon fanatics, and everyone else who stopped by for a taste, were most than pleased!   If you missed us at the B&B Classic make sure to catch us at the The Great Big Bacon Picnic in Williamsburg Brooklyn this weekend, May 16th & 17th!

See more of BacoBurger at the B&B Classic on our Instagram & Facebook

  Bacon+Beer-9484

 

 

 

 

BacoBurger Lasagna!

We are sharing one of our favorite Baco Recipes, for BacoBurger Lasagna!

Share your end result with us on Facebook, Instagram, and Twitter!

@BacoBurger #BacoBurger #BacoLasagna

Enjoy! :)

bacolasagna 5

Lasagna Recipe 

    1. In a large skillet, brown three crumbled 5 oz. BacoBurgers over medium-high heat (don’t discard the drippings!). Once browned, relocate the meat to a large sauce pot, but retain the drippings in the skillet. Add to the skillet 1 stalk of celery chopped, 1 chopped carrot, 1 chopped onion, and a pinch of black pepper (no salt needed), and saute over medium-high heat until vegetables are softened and slightly browned. Add 1 minced garlic clove and cook for a few more minutes over medium heat. Relocate sauteed vegetables to the sauce pot. Add to the sauce pot 1 can of tomato paste and 1/4 cup of pinot grigio. Bring the sauce to a boil, then reduce heat, add 1/4 cup of whole milk, and simmer for 45 minutes.
    2. In a separate sauce pan, melt 1 tbsp butter, and stir in 1 tbsp of flour. Mix for a few minutes over medium-low heat until smooth and beige-colored. Add 1/2 cup of milk, whisking vigorously until blended. Add another 1/2 cup of milk, whisking vigorously until blended. Cook over medium-low heat, stirring constantly, until slightly thickened. Add a pinch of salt & pepper and a pinch of nutmeg.
    3. In a bowl, combine 1/2 lbs of ricotta with 1/2 lbs of shredded mozzarella and 1/8 lbs of parmesan.
    4. In a buttered baking dish, assemble the lasagna. On the bottom, begin with a layer of lasagna noodles (uncooked is fine!) which have been dunked in the cream sauce. Add a full layer of the BacoBurger meat sauce. Then add another layer of lasagna noodles which have been dunked in the cream sauce. Add a full layer of the cheese filling.  Add another layer of lasagna noodles which have been dunked in the cream sauce. Add a layer of the BacoBurger meat sauce topped with a layer of the cheese filling. Finally, add the top layer of cream sauce-dunked lasagna noodles. Sprinkle the top with shredded mozzarella and parmesan. Cover the dish with tinfoil and bake in a 375° oven for 30 minutes. Remove the tinfoil, drizzle the top of the lasagna with cream sauce, and bake for 5 to 10 more minutes until bubbly & brown.

 

 

 

BacoBurger.com Holiday Promotion Details

This promotion is for a limited time for new customers only.  Use coupon code: bacoholiday2014 .  Excludes eGift Cards and Specials. Discount is issued before applicable shipping charges. Code is good for your first order only. Thank you for visiting BacoBurger.com and visit us on Facebook/Twitter/Instagram @BacoBurger

Happy Holidays

bacoburger-burgers-grill-v2-bacoGive the gift of BacoBurger for the holiday season with 15% off your first order!   This promotion excludes eGift Cards and Specials. Discount is issued before applicable shipping charges. Code is good for your first order and is one time use.   Thank you for visiting BacoBurger.com and visit us on Facebook/Twitter/Instagram @BacoBurger