Trust me, this is something that you want to make! Today’s recipe comes from an anonymous source from my recent trip to Sonora, CA. After snowboarding for 6 hours, you tend to conjure up quite a large appetite and you begin craving dense and complex foods that would satisfy even the most intense hunger. This place happened to be directly across from the charming, historic Inn that I was staying at in “Downtown” Sonora; you may have seen the GroupOn deal that I had posted less than a week ago. I am not one who likes to wait around once I find a good deal so I got home from work at 6pm, left by 6:30pm, and was at a bar in Sonora by 9:30pm. Score.
The employee from this restaurant wanted to remain anonymous because there was a “secret ingredient” listed, but it’s actually common with most burger recipes that have a rich savory component. To be brief, I will retain my honesty and not post the actually name of the establishment; however, the recipe is all yours!
This pairs best with a Hoppy Ale or a smoky Single Barrel Whiskey.
Egg & Bacon Cheeseburger
1 pound ground beef – (80/20)
2 tbs Worcestershire sauce
9 slices of bacon
3 slices American Cheese
1 tsp Cumin * “secret ingredient”
salt and pepper
3 kaiser buns
Season the meat with salt, pepper, cumin and Worcestershire sauce. Then form the meat into three equal patties.
Cook the bacon on LOW very slowly on the stove top.
Preheat a cast iron skillet to medium/high and then fry the burgers over the stove top (roughly 4-5 minutes per side for medium). You can do this on a grill, but remember you need to fry an egg too. So unless you have a fry pan that you don’t mind outside, this is best done in the house on the stove.
When the burgers are halfway done start to fry the eggs. You want to have the eggs and the burger to be done simultaneously. Make sure to season the egg with salt and pepper.
To assemble, place the egg, bacon and cheese onto the burger patties. Then cover with a lid allow the cheese to steam and melt over the burger. Place between the soft buns and enjoy!
Sweet Potato Fries
2 pounds sweet potatoes, about 3 large ones
1/4 cup olive or other vegetable oil
1-2 Tbsp sugar
1 Tbsp salt
1-2 Tbsp spice or spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, Cajun seasoning, etc.
Preheat oven to 450°F. (For more crispiness, preheat your oven to 500°F.)
Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into wedges. Alternately, you can slice the peeled sweet potato into disks either with a mandolin or a sharp knife.
Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Use your hands to mix well, so all pieces are coated with oil and spices.
Spread the sweet potatoes out in a single layer on a baking sheet; the oil they are coated with should keep them from sticking to the pan. If you are trying to cut fat, reduce the oil to 2 Tbsp and use a non-stick coating on the baking sheet. (Note: a commenter has recommended putting them on a wire cooling rack on top of a baking sheet, so that the oven air circulates around the sweet potato pieces and you don’t have to turn them in the next step. Another commenter recommends preheating the baking sheet, to help the fries get crisp.)
Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving.
Pairings (click to purchase)