Steve Rannazzisi & Ari Shaffir make Bacon Cheeseburgers w/Bert Kreischer: Something’s Burning!

Bert Kreischer invites Steve Rannazzisi and Ari Shaffir to his place as they try to make their own bacon cheeseburgers and hot dogs on this 4th of July BBQ edition of Bert’s cooking show, SOMETHING’S BURNING.

INGREDIENTS

• 1 egg
• 1 teaspoon mustard(regular or Dijon)
• 1 teaspoon Worcestershire sauce
• 1 small onion, finely grated
• 1 clove garlic, minced
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1 lb medium ground beef
• FLAVOUR PERK STIR-INS
• 1 tablespoon creamy caesar salad dressing or 1 tablespoon Greek salad dressing
• 1 tablespoon chopped sun-dried tomato
• 1 tablespoon sour cream or 1 tablespoon yoghurt
• 1 tablespoon grated fresh lemon rind or 1 tablespoon lime rind
• 1 tablespoon grated ginger root
• 1 tablespoon ketchup or 1 tablespoon barbecue sauce
• 1 teaspoon lemon pepper
• 1 teaspoon curry powder
• 1 teaspoon dried oregano or 1 teaspoon dried thyme or 1 teaspoon dried rosemary
• 1 tablespoon fresh herb
• 2 teaspoons cajun seasoning
• 1 teaspoon sesame oil
• 1 teaspoon teriyaki sauce or 1 teaspoon hoisin sauce
• 1 fresh jalapenos or 1 pickled jalapeno pepper, chopped

DIRECTIONS

1. Lightly oil grill & heat BBQ to medium.
2. Whisk egg in a bowl & add next 6 ingredients.
3. Add any of the “stir-ins” that appeal to you.
4. Crumble in beef & using your hands or a fork, gently mix together.
5. Handle the meat as little as possible – the more you work it, the tougher it gets.
6. Gently shape (don’t firmly press) mixture into burgers about ¾ inch thick.
7. Using your thumb, make a shallow depression in the centre of each burger to prevent puffing up during cooking.
8. Place burgers on the grill, close lid & BBQ until NO LONGER PINK INSIDE, turning once, about 6 – 8 minutes per side.
9. An instant read thermometer should read 160F.
10. Don’t abuse your burgers by pressing with a spatula, pricking with a fork or turning frequently as precious juices will be lost!
11. Tuck into a warm crusty bun & add your favourite toppings.
    
    
    

GRILLED PINEAPPLE AND ICE CREAM

• 1 pineapple
• 2 tablespoons granulated sugar
• 1/4 cup/60 grams butter
• 1/2 cup/100 grams brown sugar
• 1/4 cup/60 milliliters cream
• 8 scoops vanilla ice cream

1. Preheat GRILL
2. Remove the top and the bottom of the pineapple, and peel it. Cut the pineapple into rings. Season the pieces all over with granulated sugar.
3. Put the pineapple rings onto the grill with one of the cut sides down for 10 minutes. Tip the pineapple on their other cut sides and continue to cook until they’re nicely browned, another 5 minutes or so.
4. While the pineapple is roasting, put the brown sugar in a small, high-sided saucepan along with just enough water to make the sugar look like wet sand. Cook over high heat until the water cooks off and the sugar froths and bubbles, 2 to 3 minutes; then reduce the heat to medium-low and cook for another minute or so. Add the cream in a steady stream (be careful — it will boil violently on contact with the melted brown sugar) and stir to incorporate. Or buy some caramel sauce at the market!
5. Serve the roasted pineapple on the skin but sliced from it and cut into bite-sized pieces, as in the photos, topped with the ice cream and drizzled with the warm caramel sauce.