We made this delicious burger for Memorial Day.  The recipe looks pretty simple but sometimes there are additional steps needed in order to properly prepare a dish.

In our case it involved covering the grates with foil to minimize drippage and grease fires.  Which, of course led to the grill over-heating and the grill cover in the cabinet below catching fire. The next step was the use of a fire extinguisher and the cleaning of the grill. Followed by airing out the house of the acrid smoke.

When the grill was cleaned off we continued bar-be-que-ing.  The end result was these perfect burgers.  

I'm sure you can probably get the same results without the fire.

Bacon Gouda Patties

Ingredients

• Filling:
• 8 slices bacon
• 3 cups shredded Gouda cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup and 2 tablespoons Dijon mustard
•  
• Burgers:
• 4 pounds ground beef
• 1 cup bread crumbs
• 4 egg
• 12 cloves garlic, chopped
• 2 teaspoons garlic powder
• salt and ground black pepper to taste
•  
• 8 hamburger buns, split and toasted

Directions

1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cool and crumble into a bowl. Stir in the gouda cheese, parsley, and Dijon mustard. Set aside.
2. Place the ground beef into a mixing bowl with the bread crumbs, egg, chopped garlic, and garlic powder. Season to taste with salt and black pepper. Mix until evenly blended, and form into very thin patties.
3. Divide the Gouda cheese filling between two of the patties, then place the remaining patties on top.  
4. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
5. Cook on the preheated grill until the patties are cooked to your desired degree of doneness, about 3 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve on hamburger buns.

Slow-Cooker Pork Ribs

I found this recipe in an album on Chicago Foodie Sisters Facebook page and decided to start it before work today.  I made some changes to the seasonings from what they used but pretty much stayed with their recipe.  

Like they said in the recipe, it isn't pretty, but it is very tender and delicious!!

I started with a 4 pound slab of pork ribs.  I rubbed in Garlic Salt, Montreal Steak Seasoning, Pepper, Celery Salt, Chili Powder and Brown Sugar. 

Next I put about an inch of water in the slow-cooker, added the ribs and covered them with Worchestershire Sauce, A-1 Sauce and Barb-Be-Que Sauce.

My Crock-Pot has settings for every two hours so I set it in Low for 8 hours for it would be ready when I got home.

Almost perfect.  

The only thing I would change would be to use more meat.



Enjoy!