Monday, November 5, 2012

Chicken-fried Bacon Cheeseburger

This is no lo-cal burger . . . this is pure artery clogging indulgence . . . but oh so good!

Chicken-fried Bacon Cheeseburger  

Peanut Oil For Deep-Frying
2 Pounds 80% Lean Ground Beef 
Salt And Pepper
4 Large Eggs
1 1/2 Cups Heavy Cream
All-Purpose Flour For Dredging
Hamburger Buns
American Cheese

Preheat peanut oil in a heavy skillet over high heat to 375 degrees. Form the meat into five to six patties. Season liberally with salt and pepper.

Whisk the eggs and cream together in a shallow bowl. Put the flour in a separate bowl. 

Dredge each of the hamburger patties in the flour and brush off the excess then dunk the into the egg and cream mixture . . . repeat three times per patty.

Carefully place the burgers in the oil, being careful not to overcrowd. 

Cook the burgers for 4 to 5 minutes per side or until the crust is golden brown. While the burgers are cooking, butter and lightly toast the buns.

Top with bacon and cheddar cheese.  Top with whatever other toppings you like.

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