Bacon cheeseburger is the undoubtedly the most popular style of the omnipresent cheeseburger (my list of best burger in DC).
Majority of burger experts suggest 80 percent lean ground chuck, also known as 80/20, with 20 percent fat content. For this bacon burger, get a lean beef, here it’s 93% beef.
Get bacon fat, from cooked bacon. Don’t throw out the fat after cooking bacon. Use strainer to collect the bacon fat. Let it cool and store in refrigerator until use.
Weigh and add bacon fat to get 20% of total fat in meat. For 1.5 lb of 93% meat, I added 13% of additional fat, 3 oz of pure bacon fat.
Mix lean beef with bacon fat.
Shape into 6 to 8 oz burgers each, here 6.75 oz each.
Cook, on a grill or a grill pan. Any other pan works as well but ridge pan will avoid cooking burger in it’s own fat and who doesn’t like a nice grill marks on burger.
Cheese. You can’t go wrong with any cheese that melts. Here’s my choice is blue cheese crumbles.
Cook until the cheese melts.
Buns, a classic sesame bun can’t be bad unless you want to bake homemade bread with bacon bits instead of sesame.
Toasting buns is always a good idea. Instead of butter, use the bacon fat tripped from burger to toast the buns – more bacon flavor
Instead of ketchup, I used bacon jam made with onions, balsamic vinegar, celery etc., from Skillet.
Skillet bacon spread adds another layer of bacon flavor.
Bacon burger is nearly ready.
Add a strip of bacon. You can cook the bacon a day before and collect the bacon fat for the bacon burger.
Ready to eat, the bacon burger.
Posted in: Cooking | Tags: American food, Bacon burger, Bacon burger recipe, Bacon cheese burger, Bacon cheese burger recipe, Bacon cheeseburger recipe, Bacon fat, Bacon fat burger, Bacon fat cheeseburger, Best Bacon Burger in the World, Blue cheese bacon burger, Blue cheese bacon cheeseburger, Blue cheese burger, Blue cheese cheeseburger, Blue cheeseburger, Burgers, Meat, The Best Bacon Burger in the World
I don’t prefer ordering Chinese food out because most of Chinese-American restaurants serve very greasy and salty as well as often gooey dishes – and yet I seem to consume more than I should.
One of those days while craving for Chinese food, I saw a good deal on cashews in my local CVS. I was destined to make “Cashew Chicken” – a popular dish at any takeout Chinese restaurants in the United States.
1 lb chicken (1 inch pieces)
Mix everything listed in sauce to make sauce for cashew chicken.
Cut one pound chicken into 1 inch bite size pieces or according to your preference.
Tender Chicken Breast
I was often surprised by tenderness of meat in Chinese chicken dish made from chicken breast. Those small pieces of chicken breast are very tender. If you have ever cooked “healthy” low fat chicken breast in any dish, you must have notice how fast it changes to chewy and tough.
To make chicken breasts tender, I used a traditional Chinese cooking technique used by Chinese cooks. Soak chicken in “baking soda”. Baking soda tenderizes the meat and also gets rid of any potential foul smell. ( If meat is smelly, you shouldn’t be probably eating it.)
Baking soda acts like any tenderizer by denaturing proteins in meat. However, the rate of penetration of denaturing agent (here baking soda) inside meat is usually slow. Thus, only small pieces of meat can be tenderized well.
Chicken breasts are supposed to looks silky when tenderized. I couldn’t visually tell much difference but I could feel the texture was changed.
Marinate the cut pieces of chicken meat in 2 teaspoons of baking soda for 15 minutes. After marinating “ Rinse Thoroughly”. Remember to rinse thoroughly. If you don’t have baking powder, you can use the double the amount of baking soda.
Marinate chicken with potato starch (or corn starch) and rice wine for 15 more minutes. Don’t wash off this marinade.
Cut 2 large bell peppers and half of large onion into 1 inch pieces or according to your preference.
Do you need wok to make Chinese food?
In a small saucepan heat 1 teaspoon oil for half a minute in medium heat. Add 1 cup cashew and sauté until some parts are lightly toasted.
In a large work or any other pot, heat 1 tablespoon oil for half a minute on high. Cook chicken until half done. Remove and set aside.
Add another 1 tablespoon oil and sauté bell peppers and onions.
Lower heat to medium, add chicken and sauce. Cook for a few minute with occasional stirring. Add toasted cashew and cook for less than a minute with occasional stirring.
Your own homemade cashew chicken is ready. Eat with rice or by itself.
You should have enough for some leftovers.
Posted in: Cooking | Tags: American food, Asian Food, Chinese Cashew Chicken Recipe, Chinese Food, Easy Cashew Chicken Recipe, Healthy Cashew Chicken Recipe, Healthy Chinese Chicken Recipe, Low Fat Chinese Chicken Recipe, Lunch, Meat