Bluegrass beercheese melts with bourbon BBQ glaze
This mouth-watering recipe is ready in just 50 minutes and the ingredients detailed below can serve up to 6 people.
Ingredients
Method
For the melts:
1) Preheat oven to 200C/Gas 6.
2) Lay out bacon strips on a rimmed baking tray, lined with baking paper or foil. Bake until brown and crisp, about 10 to 12 mins, depending on thickness. Remove, drain on paper towels, and set aside. Alternately, bacon can also be cooked in the microwave or on the stovetop.
2) Preheat a gas griddle, charcoal griddle, or indoor griddle to medium-high heat.
3) In a large frying pan over medium-high heat, melt 15g butter and 1 tbsp olive oil. Set aside remaining butter for bread. Saute onions and both peppers until soft and caramelised.
4) Divide braising steak mince into 6 square-shaped patties, approximately the size of Texas toast. Season with salt and pepper.
5) Brush griddle with vegetable oil. Place patties on griddle and cook, turning once until done, approximately 5 to 7 mins until desired doneness. Once flipped, brush tops of patties with BBQ glaze.
6) Meanwhile, lightly butter both sides of each slice of Texas toast and griddle on either side for 1 to 2 mins along outer edges of griddle, until lightly browned and toasted.
7) To assemble, spread 6 slices of Texas toast liberally with beercheese, approximately 2 tbsp per slice. Top with bacon strips and burger patties. Top burgers with caramelised onion and pepper mixture. Spread the remaining slices of toast with additional BBQ glaze, about 1 tbsp per slice, and invert onto burger patties. Serve immediately.
For the bourbon BBQ glaze:
1) Combine tomato ketchup, barbecue sauce, bourbon, mustard, and sugar in a small saucepan. Bring to a light simmer and continue to cook until sugar is dissolved and sauce is thick, about 3 to 4 mins.
For the beercheese:
1) Combine first 5 ingredients in food processor, and with machine running, drizzle in beer until mixture is smooth and well combined.
* Cook's Note: The beercheese spread is incredibly easy to make and stores well in the refrigerator. Double or even triple the recipe and use the leftovers for a dip; serve with crackers and vegetables, such as celery, carrots, cucumbers, and radishes.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
1) Preheat oven to 200C/Gas 6.
2) Lay out bacon strips on a rimmed baking tray, lined with baking paper or foil. Bake until brown and crisp, about 10 to 12 mins, depending on thickness. Remove, drain on paper towels, and set aside. Alternately, bacon can also be cooked in the microwave or on the stovetop.
2) Preheat a gas griddle, charcoal griddle, or indoor griddle to medium-high heat.
3) In a large frying pan over medium-high heat, melt 15g butter and 1 tbsp olive oil. Set aside remaining butter for bread. Saute onions and both peppers until soft and caramelised.
4) Divide braising steak mince into 6 square-shaped patties, approximately the size of Texas toast. Season with salt and pepper.
5) Brush griddle with vegetable oil. Place patties on griddle and cook, turning once until done, approximately 5 to 7 mins until desired doneness. Once flipped, brush tops of patties with BBQ glaze.
6) Meanwhile, lightly butter both sides of each slice of Texas toast and griddle on either side for 1 to 2 mins along outer edges of griddle, until lightly browned and toasted.
7) To assemble, spread 6 slices of Texas toast liberally with beercheese, approximately 2 tbsp per slice. Top with bacon strips and burger patties. Top burgers with caramelised onion and pepper mixture. Spread the remaining slices of toast with additional BBQ glaze, about 1 tbsp per slice, and invert onto burger patties. Serve immediately.
For the bourbon BBQ glaze:
1) Combine tomato ketchup, barbecue sauce, bourbon, mustard, and sugar in a small saucepan. Bring to a light simmer and continue to cook until sugar is dissolved and sauce is thick, about 3 to 4 mins.
For the beercheese:
1) Combine first 5 ingredients in food processor, and with machine running, drizzle in beer until mixture is smooth and well combined.
* Cook's Note: The beercheese spread is incredibly easy to make and stores well in the refrigerator. Double or even triple the recipe and use the leftovers for a dip; serve with crackers and vegetables, such as celery, carrots, cucumbers, and radishes.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Rate this recipe
Overall Rating:
0.00
(11)
