Bacon Mushroom Burgers
Makes 10 servings
Prep time: 20 minutes
Cool time: 30 minutes
Cook time: 15 minutes
1 (16-ounce) package thick-cut bacon, divided
2 cups chopped onion
4 cloves garlic, minced
1 (8-ounce) package sliced fresh mushrooms
21/2 pounds ground beef
1 teaspoon kosher salt
1 teaspoon ground black pepper
10 slices Gouda cheese
10 French rolls, halved lengthwise
BBQ Bourbon Aïoli (recipe follows)
1(5-ounce) bag fresh arugula
ONE In a large skillet, cook 1/2 package bacon until crisp; remove from skillet, and drain on paper towels. Reserve bacon grease in skillet.
TWO Add onion and garlic to skillet, and cook over medium-high heat, stirring often, for 10 minutes or until tender. Add mushrooms, and cook, stirring often, for 10 minutes or until browned and tender. Remove from heat, and let cool completely.
THREE In the work bowl of a food processor, pulse remaining bacon until ground. Spoon into a large bowl. Add onion mixture to food processor, and pulse until coarsely ground. Add to bacon. Stir in ground beef, salt, and pepper. Form mixture into 10 (4-inch) patties.
FOUR Spray grill pan with cooking spray. Preheat grill pan over high heat. Add patties, in batches, and cook for 4 minutes per side or until a thermometer inserted in center registers 165° (or to desired degree of doneness). Top each patty with cheese, and let stand until cheese is melted. Spread bottom halves of rolls with BBQ Bourbon Aïoli. Place patties over aïoli, and top with arugula, bacon, and roll tops.
BBQ Bourbon Aïoli
Makes 21/2 cups
Prep time: 10 minutes
Chill time: 2 hours
1 cup mayonnaise
1 cup barbecue sauce
1/4 cup Dijon mustard
2 tablespoons honey
1 tablespoon bourbon
2 teaspoons liquid smoke
1/2 teaspoon kosher salt
1/4 teaspoon ground red pepper
ONE In a small bowl, whisk together mayonnaise and all remaining ingredients. Cover, and refrigerate for at least 2 hours. Store covered in refrigerator for up to 3 days.
Strawberry Frozen Yogurt Pie
Makes 1 (10-inch) pie
Prep time: 40 minutes
Freeze time: 61/2 hours
1 cup graham cracker crumbs
1 cup ground pretzels
1 cup granulated sugar, divided
1/2 cup butter, melted
2 cups chopped fresh strawberries
1 (8-ounce) package cream cheese, softened and divided
11/2 cups vanilla yogurt, divided
1/2 cup confectioners’ sugar, divided
2 (8-ounce) containers frozen whipped topping, thawed and divided
1 (3.4-ounce) package instant white chocolate pudding mix
1 cup heavy whipping cream
1 teaspoon vanilla extract
Garnish: fresh strawberries, fresh blueberries
ONE Spray a 10-inch springform pan with baking spray with flour; line bottom with parchment paper, and spray again.
TWO In a large bowl, stir together graham-cracker crumbs, pretzels, and 1/2 cup granulated sugar. Add melted butter, stirring to combine. Press mixture into bottom of prepared pan; freeze for 30 minutes.
THREE In the work bowl of a food processor, combine strawberries and remaining 1/2 cup granulated sugar; pulse until smooth.
FOUR In a medium bowl, beat half of cream cheese with a mixer at high speed for 3 minutes or until creamy. Reduce speed to medium, and add 1/2 cup yogurt and 1/4 cup confectioners’ sugar, beating until smooth. Add strawberry mixture to cream cheese mixture, beating to combine. Add 1 container thawed whipped topping, and beat until mixture is smooth. Spoon mixture over prepared crust, and spread until smooth. Cover, and freeze for 2 hours.
FIVE In a medium bowl, beat remaining cream cheese and remaining 1/4 cup confectioners’ sugar with a mixer at high speed until creamy. In a separate medium bowl, combine pudding mix,
cream, vanilla, and remaining
1 cup yogurt. Beat at medium-high speed for 2 minutes or until thick and creamy. Add pudding mixture to cream cheese mixture, beating to combine. Add remaining container of whipped topping, and beat until combined. Spoon mixture over strawberry layer. Cover, and freeze for 4 hours or overnight. Garnish with fresh strawberries and blueberries, if des