GROUND TENDERLOIN OF BEEF BURGERS WITH RING OF BACON

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Ingredients:
1 lb. ground tenderloin of beef (see techniques to make it)
¼ inch slice bacon, blanched
Seasonings of salt, pepper, coriander (or your preference)
toothpicks to secure bacon

Method:
Scale the beef to 4.5 ounces. Set aside until bacon is ready.
Blanch bacon on sheet pan with parchment uncovered for 10 minutes at 350
°F.  Cool at room temperature until you can safely handle it. Do not refrigerate so it stays pliable.
Wrap each burger with blanched bacon all the way around and overlap slightly. You may need to plump the burger to ensure the bacon ends overlap.
Secure the bacon where ends overlap with toothpick.

Preheat skillet on medium high heat with no added oil. Season top of burger with salt pepper coriander.
Place burger seasoned side down in heated pan; cook for on minute, then turn burgers and remove pan from heat and place into preheated oven at 424 convection if you have it. Cook for 9 minutes, or until internal temp reaches almost 155
°F (allowing for a few 2-3 carryover. Remove for service! Do not forget to remove toothpick!


TO RECIPES

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