FORT WAYNE, Ind. (WANE) – Chef Michael Ollier with the Certified Angus Beef Brand stopped by to show us how to do some fun burger blend-ins. These are things you can do ahead of time, before your party gets together. First things first, Chef Michael stopped by Meijer and bought some 80-20 ground beef (80-percent lean, 20 percent fat). To make what Chef Michael calls the “Better Bacon Cheddar,” you mix bacon pieces, shredded cheddar, and some diced onions in with your meat. Chef Michael recommends sauteing the onions beforehand. Then you add barbeque sauce, a tablespoon or two of Worcestershire sauce, and a few seasonings, like salt and chili pepper. Mix all that together (like a meatloaf), form them into patties, and let them sit in your refrigerator overnight. You may want to wear gloves to avoid the mess!
With all of those ingredients blended in with you meat, is there anything that you need to do differently when it comes to cooking on the grill? Chef Michael says:
Well, it’s got bacon that isn’t cooked in it, right? So you want to cook it all the way through. And it’s still raw in the center, so everything needs to be cooked all the way through. So this is one in particular that I take it to 160-degrees internal temperature and I use that instant read thermometer to do so.
Also, because of the cheese, it’s going to have a tendency to want to stick to the grill. So, make sure that your grate is perfectly seasoned and a little bit of oil on it to keep it from sticking.
So, what exactly is the angus advantage? As Chef Michael points out, angus is specifically just a breed of cattle. It’s a great starting point for good beef, but to become Certified Angus Beef means it has to meet ten strict standards, with marbling being the most important.
For a look at the “Better Bacon Cheddar” blend-in recipe and more, head on over to certifiedangusbeef.com.