Stuffed Bacon Cheeseburgers

Ingredients

• 1/2 cup shredded Monterey jack
• 4 slices cooked bacon, chopped
• 1 pound ground chuck
• Kosher salt and freshly ground black pepper
• 4 large hamburger buns, split
• Ketchup, mayonnaise, and mustard, for serving
• Lettuce, sliced tomato, onion, and avocado, for serving

Directions

Combine the jack cheese and chopped bacon in a bowl. Put the beef in another bowl and season with salt and pepper; use a rubber spatula to mix it in. Flatten 1/4 of the meat mixture in the palm of your hand. Squeeze together about a tablespoon of the cheese and bacon mixture to make a little nugget; put it in the center of the ground beef. Bring up the sides of the patty over the filling, making sure the cheese is completely covered by the meat. Flatten slightly for a nice patty shape. Set them side by side on a platter in the refrigerator while preparing the grill.
Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Brush the grates with oil to keep the burgers from sticking. Grill the burgers for 8 minutes per side for medium. (The USDA recommends cooking ground beef until it is no longer pink and the internal temperature is 160 degrees F.) Remove the burgers to a clean side plate while you toast the buns.
Rub the grill rack with more oil and place the buns cut-side down, toast for 1 minute. Serve the burgers with your favorite condiment and any garnish you like, such as lettuce, sliced tomato, onion, and/or avocado.

Key Lime Pie

Key Lime Pie: Preheat the oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven.

 

Graham Cracker Crust:  Mix together the graham cracker crumbs, sugar, and melted butter. Press onto the bottom and up the sides of a buttered 9 inch (23 cm) pie or tart pan. Cover with plastic wrap and place in the refrigerator to chill while you make the filling.  
 
Filling: In the bowl of your electric mixer, with the whisk attachment, beat the egg yolks until pale and fluffy (about 2-3 minutes). Gradually add the condensed milk and beat until you have a light and fluffy mixture (3-5 minutes). Scrape down the sides of the bowl and beat in the lime juice and zest. 
Pour the filling into the crust and bake for about 10 -15 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool. Once it has completely cooled, cover and refrigerator until serving time. (The pie can be made to this point and stored in the refrigerator for a couple of days.) Just before serving make the whipped cream.
In a separate bowl, beat the whipping cream until soft peaks form. Add the sugar and beat until stiff peaks form. Either pipe or place mounds of whipping cream on top of the filling. 
Makes 1 - 9 inch (23 cm) pie or tart. 


Graham Cracker Crust:

1 1/4 cup (125 grams) graham cracker crumbs (can use crushed digestive biscuits)

2 tablespoons (30 grams) granulated white sugar

5 - 6 tablespoons (70 - 85 grams) unsalted butter,  melted

Filling:

3 large egg yolks

One 14 - ounce (390 grams) can sweetened condensed milk

1/2 cup (120 ml) key lime juice

2 teaspoons grated lime zest

Topping:

1 cup (240 ml) heavy whipping cream

2 tablespoons (25 grams) granulated white sugar

Review:Crispy Baked Chicken

The batter on the chicken was really good.  Maybe cook a little longer for more of a crunch.

Rating: 3 out of 5