There are burgers everywhere, of course. But not all burgers are created equal. About plugins that make a difference. What makes Chicago so special.
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That’s what we’ll do when we get back: in Chicago, the first thing to eat! The reflective work of art implements completely new perspectives. Then through the park toward Michigan Ave. This is where the architectural icons of Chicago are located. To a fighter for a cocktail in the Hancock building – when the skyscraper starts to light up.
For the crispy bacon blue cheese burger. Ingredients: For fritters: 800 g coarse ground beef, 1 tbsp classic BBQ-rub, 8 slices of smoked bacon, brush corn oil, 120 g blue cheese, pepper from the mill. Also: 4 sheets of radicchio, 1 tomato, 4 burger rolls, 2 tablespoons softened butter, 4 tablespoons fried onion mayonnaise, 4 tablespoons classic BBQ sauce, 50g potato sticks (on chip shelf).
How it ended
Preheat the grill with the lid to 220 and 240 மூ C for direct and indirect grilling. Heat the grill plate over direct heat. Finely mash the minced meat by rubbing BBQ and divide into four parts. Cut the pork pieces into 3 cm pieces and lightly press the burger. Place a few slices of bacon in the burger press and place 30 grams of cheese in the middle. Spread the separated meat on top and press flat. Make a blank in the middle of each grandmother with your thumb! This will make them cook more evenly. Pepper. Fry the strips on the grill plate over medium heat with the lid on for 3 minutes on the bacon side and 1 minute on the meat side. Then place on the edge for 3 to 4 minutes and cook over indirect heat. Wash the radicchio and let it dry. Wash the tomatoes and cut into slices. Rolls cut in half and brush with butter. Fry on direct heat until golden brown on the cutting surface for 1 minute. Cover the bottom with a toy with fried onion mayonnaise, radicchio and a slice of tomato. Top each with a granny, BBQ sauce and potato sticks. Serve with a lid.
Source: Classic BBQ Rub with Pork and Chicken. 700 g Ingredients: 320 g coarse sea salt, 120 g brown cane sugar, 30 g sweet pepper powder, 30 g smoked pepper powder, 50 g coarse ground black pepper, 16 g granulated garlic powder, 16 g granulated onion powder, 16 g Celery salt, 8 g rope pepper. Pour all ingredients into a storage jar, cover tightly and shake for 30 seconds until everything is well mixed. For 500 grams of meat you need to rub 2 to 3 tbsp.
Sweet Home Chicago! The classic is available in a variety of variations – but mainly with Blues Brothers …
Recipe From the book: Michael Koch: Grilling. ZS Verlock, 320 pages, 39.99 euros
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