Last night I sat down with M and the folks for burgers. For a traditional Texan burger, you have to have mustard and jalapenos, with bacon a much-appreciated option. But in an effort to give this formula a facelift, I cured my own bacon (a lot easier than you think; check out Hugh Fearnley-Whittingstall's River Cottage Meat Cookbook). After curing the bacon for five days, I cold smoked it over a mix of cherry and hickory wood. And I pickled some jalapenos with fresh oregano and cilantro, coriander, black mustard and cumin, using a brine of vinegar and my Yellow Rose beer (pretty yummy on their own).
Finally, I bought whole beef round and ground it coarsely (thank you kitchen aid mixer), adding a little softened butter, salt, and fresh black pepper.
So how'd it taste? Pretty damn good.
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