The cheeseburger is supposed to be an American classic but the folk from Ballincollig, Ireland and Rebel County restaurants have put the Yanks to shame with their special deluxe bacon cheeseburger with a large dash of their own special barbecue sauce.
This is how it is done at the restaurant so you can do the same thing at home for the biggest, most delicious, artery clogging, and potentially heart stopping deluxe bacon cheeseburger you ever ate.
The first trick is the grill and the placement of the coals. Coals need to be on of the grill and not covering the whole grill. The reason for this will be explained later.
You start making the sauce because it is a thick sauce with a lot of ingredients and you want the blend of tastes to be perfect when you get ready to use the sauce.
Get the grill going first so the coals are hot and red with a gray covering of ash. This recipe makes three Rebel County deluxe bacon cheeseburgers. Increase the quantities as needed for the number of people you want to treat.
The best chefs say make your own sauce and so do the Rebel County experts.
Place a square metal pan on the grill above the coals. Add one diced onion. Add chopped tomatoes.
Canned tomatoes will work or you can cut your own to about one-quarter of an inch square.
Add one-cup of cider vinegar. Cider vinegar is made from apples and adds a distinctive flavor. Add one cup of brown sugar. The chefs recommend using jalapenos for a flavor kick but also say that any hot sauce that you prefer will work fine.
The sauce is initially quite liquid. The idea is to stir the ingredients together so they are totally blended and let the excess liquid cook off while you do the burgers. Keep the pan with the sauce in it above the coals for a few minutes and then move it to the part of the grill that has no direct heat.
Cover the sauce with the barbecue lid and let simmer. Check the sauce every ten minutes or so and stir. You should see the sauce thickening.
There are two types of burgers in the Rebel County deluxe bacon cheeseburger. You have ground beef and Cumberland sausage. Cumberland sausage is a British sausage but you can get it in the United States. The sausage shows there is little animosity between the Irish and the English when it comes to burgers.
Flatten the beef into patties that are about five inches in diameter and three-quarters of an inch thick.
Add a little salt to the beef and grind a small amount of pepper into the beef. Mix well before forming the burger patties.
Squeeze the sausage out of the casing and flatten the patties into four inch diameter circles that are one-half of an inch thick at most. It is easier to make burgers from the sausage if you mix all of the links together before forming the patties.
Place the sausage and beef patties in the barbecue over direct heat. Cover and cook for between two minutes and six minutes for the beef. The length of time that you cook the beef depends on how rare you want the beef to be.
The sausage should be well done after about four minutes – that is two minutes per side. You want the sausage well done to prevent any potential for disease. Check the sauce and stir when you open the barbecue to turn the beef and sausage patties.
The reason that you cook the burgers with the sauce is to let part of the sauce flavor penetrate the burgers.
Move the burgers away from the direct heat when they are done.
Place the buns above the coals and let the buns warm for about 45 second to one minute per side. You want the grill to mark the inside of the buns but not burn them.
Cheese choice makes a difference in the taste of the cheeseburger. A Rebel County cheeseburger uses sharp cheddar cheese but blue cheese is also recommended as a flavor enhancement.
Place the cheese on the beef and sausage patties and let it melt until it coats the sides of the patties.
Put the lid on the barbecue to make the cheese melt faster and spread evenly.
There is so much to this cheeseburger that stacking is the preferred method.
Place the beef patty on the bottom half of the bun. Put the sausage patty on top of the beef patty. Place three to four strips of smoked bacon on top of the sausage patty. The type of bacon is your choice.
Ladle two large spoonfuls of barbecue sauce on top of the bacon and burger stack. The sauce should dribble down the sides of the patties so the sauce taste gets mixed in with each bite of the burger.
Cover with the top bun and squash slightly.
This is a huge bacon cheeseburger. Some may have the mouth for it and some may find it necessary to cut the burger into manageable portions.
This is truly inspired variation on the bacon cheeseburger. One of the differences is that no condiments are added to the bun but you can if you have the need.
The people that own Rebel Burger in Ireland, England, and the U. S. just wanted to share their special recipe with everyone so that you can make the bacon cheeseburger at home that you love at the restaurants.
Bigger is better. You might consider a jog after your nap when you eat this giant burger.