Of course, there are hamburgers everywhere. But burgers are more than just burgers. About the supplement with a difference. And what makes Chicago special.
If you can’t travel the world, we bring it home. In our new Hungry for the World series, we want to feed your wanderlust. Every week a delightful travel moment, recipe, soundtrack – for a good evening. Or a slightly different home office break. But try it yourself…
What we’ll do when we get back: In Chicago, first, for the beans! Lightning artwork opens up completely new perspectives. Then through the Park to Michigan Ave. Here are some of Chicago’s architectural icons. For sunset cocktails at the Hancock Building – when the skyscrapers begin to light up.
For crispy bacon blue cheese burgers. Ingredients: for the patties: 800 g of ground beef, 1 tablespoon of classic barbecue rub, 8 slices of smoked bacon, corn oil for the brush, 120 g of blue cheese, ground pepper. Also: 4 radicchio leaves, 1 tomato, 4 burger buns, 2 tablespoons of soft butter, 4 tablespoons of fried onion mayonnaise, 4 tablespoons of classic barbecue sauce, 50 g of potato sticks (on the chip rack).
This is how it is done
With the lid closed, preheat the grill to 220-240°C for direct and indirect grilling. Preheat griddle over direct heat. Knead the minced meat well with a barbecue and divide it into four parts. Cut the bacon slices into 3cm slices and lightly grease the burger press. Place a few slices of bacon in a burger press and place 30 g of cheese in the middle. Spread the portioned meat on top and press evenly. Make a well in the center of each patty with your thumb! This will cook them evenly. Bell pepper. Cover and grill the patties on the grill for about 3 minutes on the bacon side and 1 minute on the meat side. Then set it aside for 3-4 minutes and finish cooking on indirect fire. Wash and dry the radicchio. Wash the tomatoes and cut them into slices. Cut the buns in half and brush with oil. Toast cut sides over direct heat for 1 minute until golden brown. Cover with a dollop of fried onion mayonnaise, radicchio and a slice of tomato. Top each with patties, barbecue sauce and potato sticks. Serve with a lid.
By the way: the classic barbecue rub also goes well with pork and poultry. Ingredients for 700g: 320g coarse sea salt, 120g brown cane sugar, 30g sweet paprika, 30g smoked paprika, 50g ground black pepper, 16g granulated garlic, 16g granulated onion, 16g celery salt, 8g cayenne pepper. Pour all ingredients into a mason jar, seal tightly, and shake for 30 seconds until well combined. 2-3 teaspoons should be rubbed for 500 g of meat.
Sweet Home Chicago! The classic is available in many different variations – but above all with the Blues Brothers…
recipe comes from the book: Michael Koch: Grill. ZS Verlag, 320 pages, €39.99
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