Mason Hereford can all the time be discovered at eating places with memorable names. He’s the chef and proprietor of Turkey and The Wolf in New Orleans and lately launched a cookbook of the same name stuffed with recipes for the restaurant’s signature sandwiches, sides, and oddball creations. If we needed to describe Hereford’s cooking in a single phrase, we’d waffle between “playful” and “irreverent,” then land on “scrumptious.”
We’re followers of Hereford right here in Chicago as a result of he and chef Ryan Pfeiffer (previously of Blackbird) have collaborated on Big Kids, a Logan Sq. restaurant that shares the Turkey and The Wolf sensibility. The Massive Children menu options inventive entrees that jokingly fiddle with consolation meals—I imply, other than grilled cheese and ranch nugs, the home burger is named the Shiddy Burg.
On that observe, right here’s an especially not shiddy burg from Hereford’s new e book, the Not Yo Mama’s Peanut Butter-Bacon Burger. For these of you who’ve by no means slapped peanut butter on a burger, I swear by this practice, and this recipe will probably be sufficient to persuade you to do the identical.
Not Yo Mama’s Peanut Butter-Bacon Burger
Recipe reprinted with permission from Turkey and The Wolf by Mason Hereford with JJ Goode, copyright (c) 2022. Revealed by Ten Pace Press, a division of Penguin Random Home, LLC.
Makes 1 superior burger
- 5 ounces floor beef, divided into two 2-inch balls
- 1 teaspoon unsalted butter
- Beneficiant ½ teaspoon Lawry’s Seasoned Salt
- 1 Martin’s potato sandwich roll
- 2 bun-size items iceberg lettuce
- Some thinly sliced pink onion
- Creamy peanut butter for serving
- 2 strips bacon, cooked nevertheless you want your bacon
- Ketchup (there’s solely Heinz) for swiping
Set a medium cast-iron skillet over excessive warmth till it’s fairly sizzling. Whereas the skillet’s heating up, put a beef ball between two items of parchment or wax paper and evenly flatten it to make a 6-inch patty. Repeat with the opposite ball on separate parchment paper.
Add about ½ teaspoon of the butter to the pan and swirl it round. Decrease the warmth to medium, then add one of many patties and season the up-side liberally with Lawry’s (a beneficiant ¼ teaspoon per patty).
Cook dinner till the primary aspect will get slightly brown (you’re not searching for a crust right here), 30 to 45 seconds. Flip the patty and cook dinner about 45 seconds extra.
Transfer the patty to a plate and use a roll half to wipe up the buttery drippings, leaving it for a number of seconds, so it will get slightly toasty. Cook dinner the opposite patty the identical means (the butter, the Lawry’s), however this time, stack the patty on the opposite patty. Use the opposite roll half to sop up the drippings and let it get toasty, too.
Right here’s how I construct it, however no guidelines apply, so long as you get all of the stuff between the buns: On the bun backside, add the lettuce leaf and a few onion. Add the patty stack, then some peanut butter (I’m going massive and use 3 tablespoons, however 2 tablespoons might be extra affordable) and the bacon (break ’em as much as match on the burger). Swipe some ketchup on the highest bun, cap the burger, and eat.
