Guest Blogger Today!
Anthony Ross
Neufchatel Bacon Cheeseburger and Fries
Hello Friends! I would like to introduce to you my buddy, Anthony Ross, who is an INCREDIBLE cook, amazing talent and full of creativity in the kitchen. He is also a good person who helps his community in many ways; in short, Anthony is a real giver to his community and the country, and today, he is a real giver to us. In this recipe, Anthony will introduce us to his newest burger. I gave it the name, and I hope he is okay with it. The flavors sound out of this world and the fries? Well, read for your yourself! Amazing.
Take it away, Anthony!
Good Evening from Burger Town !
It truly smells like a burger joint in my house right now,
and …. I think I will leave it that way for a while.
So this morning for breakfast I fried up a few strips of
thick cut, double smoked bacon. The pieces were on the fatty side, and as you
can imagine, there was quite the pool of bacon grease left over in the pan, and
that’s when it hit me…. It is burger night.
I picked up a pound of ground chuck from the grocery store,
along with some smoked Gouda, a fresh jalapeno, some local lettuce, a couple
hard rolls, and some Neufchatel cream cheese.
While the sweet potato fries were in the oven soaking up
some rays I went ahead and seasoned the beef. Starting off with some salt and
pepper to your discretion… then a few dashes of cumin, and paprika. Knead it,
roll it and pat it, but stay gentle and leave the patties room to breathe,
don’t punish them… because, well … they will be your friend a little later.
Once the patties are formed and the bacon grease is poppin
…. Gently place a patty in the smoky goodness and get to prepping. Slice your
jalapeno nice and thin cross cut at an angle, not just straight up and down.
Grab some lettuce and give it a rinse, trimming off the stems to your liking.
Now, go ahead and flip that patty, carefully so you don’t make a splash and
burn yourself with the hot grease. Once all has settled, place your jalapenos
accordingly, then grab that smoked Gouda. I asked to have my Gouda sliced
nickel thick, but, it really just depends on how cheesy of a person you are. Go
ahead and lay two slices over the jalapenos, stagger them to achieve maximum
meltage space, and then slide the pan into the oven to finish.
You will have a minute or two, so go ahead and slather some
of the Neufchatel on one of the buns, and lay your lettuce over the soft pillow
of cool cream cheese. By now your Gouda has spread its love all over the patty
and is ready to come out of the oven. Carefully transplant your patty to the
prepared bun, grab your other bun, assemble…. And take your taste buds for a
ride.
Enjoy !
Anthony J. Ross
Friends, Thank You for your time and consideration. I KNOW you enjoyed this delectable recipe! You can follow Anthony Ross on Twitter:
@rusticimages
As I mentioned above, he is an madly talented cook and a hero striving to end childhood hunger and working toward saving wild places for future generations to come.
