>> Hilah: Hey dudes!
I am Hilah, and welcome to another episode of Hilah Cooking, everyone’s favorite Internet
cooking show.
So on Tuesday we did our healthy turkey burger, and today, Thursday we are doing our hell
with it, ass-blastin’ burger.
We’ve got beef.
We’ve got cheese.
We’ve got bacon.
We’ve got jalapenos.
We’ve got onions.
We’ve got mustard.
We’ve got beer.
Who took my beer?
[MUSIC]
[Jalapeno Bacon Cheeseburger Recipe]
>> Hilah: We start out.
We are gonna cook our bacon.
I have got some bacon here.
I just cut this in half so it’ll better fit on our burgers, so the thing about cookin’
bacon is if you start it out in a cold pan, it’ll stay flatter.
It won’t get so shriveled up, you know, how it gets all curly, and then we’re gonna
put it on like a medium-high heat, just let that cook for you know, whatever, until it’s
done while we go ahead and make our other burger thingies here.
Sorry, I found my beer obviously, so I’ve got some ground chuck here.
When you are doing burgers, the best cut is something with a lot of fat to it like maybe
80%.
This is actually a little bit lean, but whatever, it’s what they had, it’s 88% lean.
So, but chuck, ground chuck is a good choice for burgers.
It makes a nice, juicy burger, and especially on our “hell with it” Thursdays when we
do not give a [bleep].
You use the most fat that you can.
Look at that.
That’s beautiful.
Okay.
To this I am gonna add some minced garlic.
This is optional if you want to just do the simplest burger ever you can just do salt
and pepper like we did the turkey burgers and then some Worcestershire sauce; just a
little bit of that.
We’re just gonna mix it up with our little hands, and make some patties, and of course,
you know, wash your hands.
If you have any phone numbers written on your hands, make sure you transfer them to your
phone.
Do you guys remember that?
Before cell phones and you had to write somebody’s phone number on your hand?
I remember that.
So just sort of divide it about in half and shake your patty.
A little inner circle, make that a little bit thinner, so you’ll end up with a, you
know, I don't know, a flat burger instead of like a little mounded up burger.
We can kind of pat it out on a plat like that if you want to try to get that little divot
in the middle like a red blood cell.
That’s science at work.
And just keep an eye on your bacon.
Make sure it’s not burning.
Okay, so now we’re gonna season outside of these again with salt and pepper like we
did with the other burgers.
Okay, so those can just hang out while I give my full attention to my poor little sad, neglected
bacon over here.
All right, it’s time to flip our bacon.
You can see it stayed fairly flat.
Some people actually like squish it down with a bacon press, but I don’t, I mean, whatever,
and I kind of rotate them so that the edge ones get towards the middle, and then the
middle ones get towards the edges.
So we’ll let that go for just a few more minutes until it’s nice and crisp.
Once your bacon is cooked to your liking, we can take it out and I’ve just got, whatever,
a couple of napkins from Whattaburger or something, wherever, drain that.
You don’t have to drain it, and I am going to pour out some of this bacon grease not
because it’s not delicious, and I do love me some clogged arteries, but it’s just
gonna burn and smoke too much, so I am gonna pour it into my very frugal bacon fat jar,
and put that in the refrigerator for future use.
Okay, so we’re gonna heat this up again.
Again, sort of a medium-high heat, it’s pretty hot.
And this meat is almost at room temperature now because I was, you know, messing with
it a lot, so figure like maybe three minutes per side if you want a rare burger, and four
or five if you want, you know, medium or well-done.
I’ll probably let it go about four minutes for each side, and if it’s splattering a
lot from that bacon grease.
Blam!
Problem solved.
It’s called a splatter screen.
Look it up.
Okay, 30 minutes later, so you can see how much more this shrunk up than the turkey burger
did.
That’s just the nature of the game.
Redistribute your delicious grease.
Flip that mother, and then we’ll give it another about three or four minutes.
About a minute before your burger is going to be done you want to go ahead and put your
cheese on.
I got a nice Colby, but you can use whatever you want, and that’ll, you know, just let
it go for another minute or so, and that cheese will get all good and melty.
If you want to slip your onions and jalapenos under the cheese, you can do that, you know,
secret hidden onions and jalapenos, that’s always fun for a party.
We’re ready to assemble our buns.
I’ve got my little slighty toasted bun there.
Oh my God, this is ridiculous.
Oh, wait, I’ve got to put some mustard down, you know, whatever, you can put whatever you
want.
If you like mayonnaise, do mayonnaise.
If you like ketchup, do ketchup.
It’s your party!
Oh, shoot!
Okay, so then we’ve got our little bacon pieces, perfect fit.
We’ve got some onion.
Oh, my God, I am so stoked about this.
Holy crackers!
And then we’ve got our jalapeno, and you can use pickled jalapeno.
I’ve kind of been in love with fresh jalapeno on burgers lately.
It’s just got such a nice, little bright heat to it; a little more mustard, kind of
hold the whole thing together, and a towel.
Oh, man when I squished it some kind of grease came out.
I don’t know if it was meat grease, or bacon grease, or cheese grease, but look good, okay,
let’s see if I cooked it properly.
Oh, my God.
Oh, wow dudes, okay, I slightly overcooked it, but it’s not really my fault because
we had to stop and like move cameras around and stuff, so it sat there too long, but still
juicy as heck.
It’s juicy as all get out, and man, that’s pretty too.
Nice colors there.
Forget lettuce and tomato.
All right, I am gonna take a bite!
Oh, dude you hear me.
Mmmmmmmmmm!
Oh, hell!
Oh, my God that is so awesome.
Oh my God!
Dudes!
Okay, turkey burgers, great!
Turkey burgers are so fabulous, but this is just like when you know, screw it.
I am just gonna like eat some delicious, maybe not so good for me food.
This is one of my top choices.
I hope you try this.
If you have any questions, leave them below in the comments.
Please remember to subscribe, and as always you can find me on Facebook and Instagram
and Twitter and all those places, and thanks for watching.
Have a great weekend.
Wooooo!
Partyyyyyy!
Go get stupid, but be safe guys.
[MUSIC]