Ok, fair warning:
This recipe will not be healthy.
In fact, it will be rather unhealthy.
I’m stating that up front so you don’t think I’m nuts. But let’s back up a bit.
My husband’s birthday was last week. I always make him whatever he wants for dinner
on his birthday. I do that for my kids
too. The hubs wanted biscuits and
gravy. The kids wanted hamburgers. It wasn’t their birthday, so I didn’t really
care what they wanted….but then it dawned on me. What if I combined the two? Would it be a hot mess? Or would it be one of the most heavenly
things ever put on a plate?
So yeah, my Biscuits
and Gravy Burger ended up being amazing.
It is the perfect combination of ground beef, sausage, and creamy milk
gravy, all nestled between a perfect fluffy biscuit. Chris loved it, I loved it and the kids loved
it. Huge win, all around.
I’ll back up for a minute….are we all familiar with biscuits
and gravy? It is a typically southern
thing, usually a breakfast thing. It is
a tender, flaky biscuit, coated in a rich gravy made from sausage fat and
milk. The creamy gravy usually has a
pretty good kick of black pepper too.
I started my burgers by combining lean ground beef and
ground sausage. You know, the breakfast
kind. I lightly mixed the two together
with my hands. Seriously, lightly. Otherwise your meat will get tough.
I formed my burgers by hand, and then I cooked them on the
stovetop. This is an important part of
the recipe. I didn’t grill the burgers
because I will use the drippings left in the pan later. I cooked my burgers about six minutes on the
first side, and about four minutes the second side. Then, I took the burgers out to take a little
rest.
Once the burgers were cooked, I added some butter to the pan
that had cooked the burgers. I needed to
pad the amount of fat left in the pan.
That doesn’t sound right…I know, but you will see why next.
I whisked some flour into the melted butter/fat combo until
it was smooth. I let that cook for a bit
to get rid of the raw flour taste. Then,
I whisked in some whole milk. Once the
gravy thickens, and it will as it comes to a boil, I seasoned it with salt and
lots of black pepper. You will want to
eat this gravy on anything and everything.
For my biscuits, I used (gasp) a can of buttermilk biscuits. I used “Grands” biscuits for the bigger
size. They are delicious and perfect for
a weeknight meal. I baked the burgers
according to the package directions.
I serve my Biscuits and Gravy Burgers with smoked cheddar
cheese, lettuce, and tomato. I stack the
burger on the bottom half of a biscuit, then cheese, lettuce, then tomato…then
I drown the whole thing with gravy. I
put its lid on, and it is perfection.
Pure gravy-laden perfection.
The ground beef and sausage combine to make a perfect
burger. I love the way ground sausage is
spiced. It adds real pizazz to your
burger. And yes, I can’t believe I just
used the work “pizazz”.
The gravy is creamy, rich and peppery. I think I might start topping everything, not
just burgers, with gravy. That’s ok,
right? Someone tell me it’s ok!
Biscuits and Gravy Burgers
1 can refrigerated buttermilk biscuits-“Grands” (8 count)
1 pound ground beef
1 pound ground breakfast sausage (pork)
3 tablespoons butter
4 tablespoons flour
2 cups whole milk
1 teaspoon black pepper
½ teaspoon salt
Lettuce, tomato and cheese for garnish
Bake biscuits according to package directions.
Lightly mix together ground beef and sausage with your
hands. Form 8 burgers, about ¼ each.
Pan fry burgers over medium heat in a large sauté pan, about
6 minutes first side and 4 minutes second side, or until cooked through. Set aside to rest.
Add butter to frying pan.
Whisk melted butter with remaining fat in the pan. Whisk in flour until smooth paste is
formed. Cook for about a minute over
medium heat. Add milk and whisk until
smooth. As gravy comes to a boil, it
will thicken. This will take about 3 to
5 minutes. Turn off heat when gravy is
thickened and add salt and pepper.
Serve burgers on biscuits with gravy ladled over the tops.
Makes 8 burgers.
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