What’s Cooking?

from Lovin Life After 50: Scottsdale June 2020

Opinion

What’s Cooking? Big Daddy Burger

BY JAN D’ATRI

It’s backyard and burger season. So, this year for Father’s Day, how about making pop a big daddy burger?

I have some tips and tricks that make the burger better than ever and a special four-ingredient sauce that could rival any of your favorite fast-food burger stops.

We always like to think dad wants to grill something on his birthday. So, beat him to it, re up the grill—or an indoor grill pan—and let him dive into deliciousness!

The rst tip is to buy ground beef that has a little fat, because fat equals avor. An 80/20 blend is great; that’s 80% lean beef to 20% fat.

Also, you can cook nice, crispy bacon and chop it up into bacon bits.

Then, dice a sweet yellow onion; sauté it in a little of the bacon fat; and when the bacon and onion are cooled, add it to the

ground beef. It adds avor and moisture.

The only other ingredients you need for a tasty burger are salt, pepper and maybe some garlic powder.

Now, you may have heard of the ice method of cooking a burger to keep it moist. It actually works! Form your beef patty, make a shallow indentation with your ngers in the middle of the burger and place an ice cube in the divot. (The ice cube should only be about an inch in diameter.) Place the patty on the grill, and as the burger heats up, the ice cube will melt into the ground beef. The divot helps keep the burger at, and the ice adds moisture. Don’t keep ipping the burger. Once on each side should do it.

Then there’s the sauce. It’s a simple, four-ingredient sauce that’ll make this big daddy burger a Father’s Day favorite!

Big Daddy Burger (serves 4)

Ingredients:

- 1 1/2 pounds ground beef (makes four 6-ounce patties) - 6 slices bacon, cooked crisp and chopped fi ne, reserve fat - 1 sweet yellow onion, chopped fi ne and sautéed in 2-3 tablespoons bacon fat - 1 teaspoon salt - 1 teaspoon pepper - 1 teaspoon garlic powder - Ice cubes - Fixings: sliced cheese, sliced avocado, sliced tomatoes, lettuce pan. Slather the special sauce over bun. Add fi xings and burger. Enjoy! Directions:

In a bowl, combine ground beef, bacon bits, cooled

For the Special Sauce: (for 4 burgers) Ingredients:

sautéed onion, salt, pepper and garlic powder. Gently mix - 4 tablespoons mayonnaise to combine. Form four 6-ounce patties. Press the center - 4 tablespoons softened butter of each burger down with your fi ngers. Add one (1-inch) - 1/4 cup hot sauce (like Frank’s) cube of ice to each patty. - 1/3 cup brown sugar

Grease a grill pan or grill. Cook burgers on medium high for 3-4 minutes on each side. Only turn once. Directions: For cheeseburger, add cheese after you’ve fl ipped the Mix together all ingredients in a bowl and whisk burgers. Toast the bun on the grill or in the hot grill until smooth and creamy.

Check out my how-to video here: jandatri.com/recipe/big-daddy-burger-2

One solution for oxygen at home, away, and for travel

Introducing the INOGEN ONE It’s oxygen therapy on your terms

No more tanks to re ll. No more deliveries. No more hassles with travel. The INOGEN ONE portable oxygen concentrator is designed to provide unparalleled freedom for oxygen therapy users. It’s small, lightweight, clinically proven for stationary and portable use, during the day and at night, and can go virtually