I read about a peanut butter bacon burger awhile back on Carpe Durham and immediately felt like this was a burger I needed to recreate. The sweet peanut butter was the prefect contrast to the smoky, salty bacon…and throw in a crisp dill pickle. Yes, I’m serious and it was actually very good.
- 1 lb ground beef
- 1/2 onion, diced
- 1 Tbsp grill seasoning
- 4 bacon slices, cooked until crisp
- 4-6 Tbsp peanut butter
- lettuce leaves
- 8 dill pickle slices
- 4 Kaiser rolls
Mix ground beef, onion and grill seasoning; form into four patties. Fry 4 slices of bacon, drain and break in half. Grill burger, to your liking. Top heated bun bottom with lettuce slices, burger, bacon, 2 dill pickles and cover the top bun with peanut butter. Enjoy!
Inspired by Down Under Pub, Durham NC
I cooked this in the oven along with the burgers, bacon, and black raspberry crisp. I baked this for 20 minutes at 400 degrees. This was a fairly quick dish to toss together, visually pleasing, and quite good.
- Olive oil
- 2 pounds zucchini, ends trimmed and sliced into 1/4-inch thick coins
- 4 (12 by 18-inch) pieces aluminum foil
- 2 cups shredded monetary jack or cheddar cheese
- 2 medium shallots, thinly sliced
- 4 teaspoons minced garlic
- Freshly ground black pepper
- 4 teaspoons all-purpose flour
- 16 thyme sprigs
Heat grill to 350 degrees F (medium heat) and oil well.
Place zucchini in a sieve set over a bowl, salt well, toss to coat, and set aside to let drain, at least 5 minutes.
When ready to cook, oil 1 piece of aluminum foil on 1 side. Sprinkle 1/4 cup cheese in the middle of the foil to form a rectangle, shingle 1/4 of the zucchini over cheese (about 3 rows of 8 zucchini coins). Sprinkle 1/4 cup of the shallots and 1 teaspoon of garlic evenly over top, and season with salt and freshly ground black pepper. Top with another 1/4 cup cheese, sprinkle with 1 teaspoon all-purpose flour, and top with 4 sprigs of thyme. Enclose foil tightly to form a packet and repeat to make 4 packets.
Place the packets on the grill and cook until zucchini is soft and cooked through, turning once, about 10 minutes total.
Recipe from Dear Food Network episode
Here’s the oatmeal crisp I mentioned, this has supper written all over it…and it’s the last of my black raspberries so I plan to savor each bite. I drizzled vanilla yogurt over the top…my new favorite topping.
This time, in honor of the blueberry crumble I had at Four Square, I added two tablespoons melted Smart Balance butter to the crumble mixture. It's pretty amazing how a little butter adds so much richness and flavor!!