Introduction: Bacon Blue Cheese Burger Sushi
Assemble the essential ingredients!
1 lb Ground Beef
Some sort of crunchy bread
2 Green Onions
Panko bread crumbs
And of course, Bacon
Prep will take about a half hour, and an hour to cook. Total work time is 90 minutes.
Step 1: Season the Beef
Season the beef to taste. We threw in dashes of:
Step 2: Roll Out Your Bacon "Nori"
No sushi mat? No problem. You don't need to go out and buy one, tin foil is a super easy alternative that works just fine. Place pieces of bacon on your foil, next to each other vertically, so that they are overlapping just slightly. (Remember, you'll be rolling away from yourself, not side to side.)
Step 3: Prep Your Fillings
Place the ground beef on the bacon in small pieces at the time so that you end up with a flat layer about a quarter inch thick. Cut the green onion and bread into long pieces, and crumble the blue cheese.
Step 4: Place the Fillings
Place them horizontally and prepare to roll.
Step 5: Roll!
The best way to get across the rolling technique to watch it. (Watch it here http://tinyurl.com/lh66app) Basically roll it away from you keeping it as tight as possible. When the foil meets the filling, pull the foil up and reset your grip. Continue this process until the roll is complete.
Step 6: Baking
Step 7: Glaze
Again, make your glaze to taste with whatever you want. Plain BBQ sauce will work just fine, but we added tamari (since it is sushi), and maple syrup since we're in Vermont.
Step 8: Add Glaze and Rotate
Starting about 10 minutes into cooking brush glaze onto surface of the bacon. Rotate and reglaze about every 10 - 15 minutes, as you see fit. In addition to adding flavor glaze will prevent it from getting to dry.
Step 9: Presentation
Using a sharp knife cut slices a single piece of bacon wide. When you take it out of the oven it's going to be extremely hot, so feel free to use tongs to grip it while you cut.
Step 10: Finishing Touches
To give it more texture and the carb-ie goodness of burgers, sprinkle panko bread crumbs over the top.
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