Since me and my boyfriend are going to the big apple in 2 weeks for our 5 year anniversary, we decided to stay in, cook, and have a movie marathon. I’ve been craving a burger, so I made Hackney’s Inside-Out Burger. I’ve made these before and they were a big hit.
Hackney’s Inside-Out Burger
Makes: 1 burger
– 8 oz ground beef
– 1 oz cooked bacon, chopped
– 1 oz shredded Cheddar
– 2 tbsp canola or olive oil
– 1 hamburger bun, optional
– 1 round mold (lid to a peanut butter jar or other round container recommended)
– 1 sheet plastic wrap
I like to season the ground beef before hand with minced onion, salt & pepper. Then, divide ground beef into approximately 2 equal portions. Set aside. Line round mold with plastic wrap. Pat half of the ground beef into the round mold. Layer with cheese and bacon, being careful not to go too close to the edges. Cover with other half of the ground beef. Press down edges of ground beef together to seal. Remove patty from mold and pan fry over medium heat in 2 tbsp of oil. Serve plain or on a bun.
For dessert? Can’t really go wrong with Alton Brown’s chocolate ice cream.
Chocolate Ice Cream
Makes: 1½ quarts
– ½ cup unsweetened cocoa powder
– 3 cups half & half
– 1 cup heavy cream
– 8 large egg yolks
– 1 cup sugar
– 2 teaspoons pure vanilla extract
Place the cocoa powder along with 1 cup of the half & half into a medium saucepan over medium heat and whisk to combine. Add the remaining half & half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl, whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about ⅓ of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170°F to 175°F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40°F or below.
Pour into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
Mmm, enjoy! This is the best chocolate ice cream I’ve ever made. Hope everyone had a deliciously wonderful Valentine’s Day!