There are a few people who actually watch the football game on Super Sunday. For the majority of people, however, it is a time to totally pig-out, swill some suds and the one day a year where commercials are actually worth watching.
Though Denver is known for being a "mile high" (even more amusing to say with their new marijuana laws), it is also a thriving mecca for food lovers. You add this fact to the fact the Denver Bronco's are known for "grinding" out yardage with the "pig-skin"on the gridiron and it only makes sense that we should create a special dish for Super Sunday: The Bronco Bacon Burger!
The secret to this little venture into hog heaven is combining ground beef and ground bacon! Yes, a real bacon burger. The ratio is quite simple: 3/4 pound of ground beef to 1/4 pound ground bacon. Now if you try and go bacon crazy and add more, your burger will fall apart so don't be a... pig about it!
You can either fry, grill or barbecue this bacon burger. If you are grilling or barbecuing (yes, there is a difference) be aware there is bacon in the beef, thus there is more fat so you will want to begin cooking it over indirect heat (non-flame) to avoid flame-ups and cooking the burger externally before internally.
I have never seen a market carry ground bacon so you'll have to grind it yourself. Either use a meat grinder or just pop the slices of Porky into a food processor.
Ingredients needed to make the Bronco Bacon Burgers (serves 2):
- 3/4 pound ground beef
- 1/4 pound bacon, ground (see note above)
- 4 cloves garlic, minced
- 2 tsp. chili powder
- 1 Tbs. Worcestershire sauce
- 1 tsp. hot sauce
- salt and pepper to taste
- Combine all the ingredients into a large bowl and mix with your clean hands until well-combined.
- Form the mixture into patties.
- Prepare as you would a normal hamburger (if grilling or barbecuing, see note above).
The internationally bestselling cookbook from Chef Larry Edwards, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," is now in it's third printing and available worldwide in both hard cover and e-book versions. The paperback version will be released March 4, 2014.