Bob's Little Known, Less Cared About Chili

Bob's Little Known, Less Cared About Chili

Recipe by: Bob

 "Savory, smoky, easy-to-make chili. Sometimes I add a can of corn, too. Maybe have some sweet corn bread muffins with honey on the side. You could use black beans, pinto beans, pink beans, or small red beans in place of the kidney beans."

1/2 pound thick-cut bacon, chopped

1 large yellow onion, chopped

1 1/2 pounds ground beef

3 cloves garlic, chopped

1 tablespoon ground cumin

3 (15.5 ounce) cans kidney beans, rinsed and drained

1 (14.5 ounce) can fire-roasted diced tomatoes

2 cups water

1/4 cup chili powder

1 teaspoon liquid smoke flavoring

Salt and ground black pepper to taste

1 dash hot pepper sauce (such as Tabasco®), or to taste (optional)

To Make

Cook bacon and onion together in a large pot over medium heat until the onion is translucent, about 5 minutes. Add ground beef, garlic and cumin to the pot; cook and stir until the beef is completely browned, 7 to 10 minutes.

Stir kidney beans, diced tomatoes, water, chili powder, liquid smoke, salt, black pepper, and hot pepper sauce into the beef mixture; bring to a simmer and cook until thick, about 1 hour. Skim excess grease if desired.

Footnotes

Cook's Note:

Use more or less water to thin or thicken chili.

Clam and Bacon Soup

Photograph by Ryan Liebe

1/2 cup dry vermouth or white wine

24 littleneck clams, scrubbed

1 tablespoon extra-virgin olive oil

3 slices bacon, chopped

1 head garlic, cloves roughly chopped

3 spring onions or scallions (white and light green parts only), thinly sliced

3 stalks celery, thinly sliced, plus chopped leaves for topping

Kosher salt and freshly ground pepper

1/3 cup all-purpose flour

1 cup fresh or frozen peas

1/2 cup half-and-half or light cream

1 small baguette, sliced

To Make

Bring 4 cups water and the vermouth to a boil in a large pot over high heat. Add the clams, cover and cook until they start opening, 4 to 10 minutes; as the clams open, transfer them to a bowl using tongs. (Discard any unopened clams.) Strain the cooking liquid through a fine-mesh sieve into another bowl; set aside.

Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the bacon and garlic. Cook, stirring occasionally, until the bacon starts to crisp, about 7 minutes. Add the spring onions, sliced celery, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 7 minutes.

Sprinkle the flour over the vegetables in the pan; cook, stirring, until incorporated, about 1 minute. Slowly add the reserved clam cooking liquid, stirring and scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook until thickened, about 3 minutes. Season with salt and pepper.

Add the clams to the saucepan (remove from the shells and chop, if desired); add the peas. Cook until warmed through, about 2 minutes. Remove from the heat and stir in the half-and-half. Top with celery leaves and serve with the baguette.

Tur-Chicken Club Burgers

12

Rachael Ray30 Minute Meals

Can't decide if you want chicken or turkey? This hearty sandwich, topped with bacon, lettuce, tomatoes, avocado and a buttermilk dressing, lets you have both!

• 8 slices bacon, good quality
• 1 lb(s) ground turkey breast
• 1 lb(s) ground chicken
• 1 tsp paprika or smoked sweet paprika
• 2 tsp poultry seasoning, 2/3 palm full
• 1 Tbsp grill seasoning, a palm full
• 1 handful flat-leaf parsley, chopped
• 1 large shallot, finely chopped
• 2 Tbsp extra-virgin olive oil
• 1 cup buttermilk
• ¼ cup sour cream
• 1 clove garlic, grated or minced
• 1 Tbsp lemon juice
• 1 tsp hot sauce
• 3 Tbsp chives, finely chopped
• 1 Tbsp dill, finely chopped
• Salt and pepper
• 4 crusty whole wheat Keiser rolls
• 12 pieces green leaf lettuce
• 8 slices ripe tomato
• 8 slices avocado

To Make

1. Preheat oven to 375ºF.

2. Bake bacon on slotted broiler pan until crisp 15 to 20 minutes.

3. Combine meat with paprika, poultry seasoning, grill seasoning, parsley and shallots. Mix well and form into 4 (1/2 pound) patties. Heat the extra-virgin olive oil in a large skillet over medium to medium-high heat. Cook meat patties 14 to 15 minutes, turning once.

4. Mix buttermilk with the sour cream, garlic, lemon juice, hot sauce, chives, dill, salt and pepper, to taste.

5. Split and toast rolls. Place burgers on bun bottoms and top with 2 slices bacon, lettuce, season tomatoes and set in place, arrange avocado on top of tomatoes. Top bun tops with buttermilk dressing and set in place.

Jalapeño ’n’ Cheese Cornbread Waffle Burgers

13

Reinvent the classic hamburger with these sausage and bacon patties topped with BBQ mayo and a fried egg, all loaded onto a spicy cornbread waffle bun.

Breakfast Sausage Burger

• 1 Tbsp sea salt or Kosher salt
• 1 Tbsp ground dried sage
• 1 tsp crushed red pepper flakes
• ½ tsp ground coriander
• ¼ tsp ground ginger
• ¼ tsp ground dried thyme
• ¼ tsp cayenne pepper
• 2 pounds ground pork
• 1 pound bacon, cut in thick slices
• 6 - 8 very thick slices aged Cheddar cheese
• 6 - 8 eggs
• ¼ cup mayonnaise
• 2 - 4 Tbsp BBQ Sauce or your favourite prepared mustard

Jalapeño ’n’ Cheese Cornbread Waffles

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 Tbsp baking powder
• 2 tsp sea salt or kosher salt
• 1 jalapeno pepper, seeded and finely chopped
• ½ - 1 cup aged Cheddar cheese, grated
• 4 large eggs
• ½ cup vegetable oil
• 1 ½ cups buttermilk

To Make

Breakfast Sausage Burgers

1. Breakfast sausage burgers: Line a baking sheet with waxed paper or parchment paper.

2. In a large bowl, stir together the salt, sage, red pepper flakes, coriander, ginger, thyme and cayenne pepper until well combined. Using your hands, mix the ground pork into the spices until the spices are evenly distributed throughout the meat. Divide the meat mixture into 6 to 8 equal balls, and then form each one into a burger patty.

3. Arrange the patties on the baking sheet, and freeze them for 30 minutes so the flavours can meld while you clean up and then prepare the waffles, the bacon and your grill.

Jalapeño ’n’ Cheese Cornbread Waffles

1. Jalapeño ’n’ cheese cornbread waffles: In a medium bowl, combine the cornmeal, flour, baking powder, salt, jalapeño peppers and cheese until well mixed.

2. In a separate bowl, beat the eggs. Whisk in the vegetable oil and buttermilk until thoroughly blended. Pour the wet ingredients into the cornmeal mixture, and whisk until well blended.

3. Grease and preheat the waffle iron. Add 1 to 2 cups of the batter, close the lid and cook the waffle(s) until it is brown, crisp and cooked. Transfer the cooked waffle(s) to a plate, and keep warm either in your oven or on the cool side of your grill. Repeat with the remaining waffle batter. (You should have 12 to 16 waffles.)

4. Finish burgers: Prepare your grill for direct grilling, medium heat. Line a plate with paper towels.

5. Place the bacon on the grill and cook until the fat starts to render and crisp. Transfer to the paper towels to drain, and set aside.

6. Place the burgers on the grill and cook until colour has been established, 8 to 10 minutes. Flip the burgers, and arrange 2 to 3 strips of bacon and a thick slice of cheese on each patty. Close the lid of your grill and continue to cook the burgers until the internal temperature of the meat reaches 160°F. Remove from the grill and keep warm while you finish the rest of the dish.

7. Preheat a skillet on your grill side-burner or on the stove. Once it is hot, add the eggs and fry, sunny side up, until the whites are set but the yolks are still runny. Remove from the heat.

8. To assemble: In a small bowl, mix the mayonnaise and Slow Smoke Gold together. Smear some of the mixture on a waffle, and add a burger patty and a fried egg. Top with another waffle. Serve immediately—with a stack of napkins!

Turkey Bacon Double Cheese Burgers with Fire Roasted Tomato Sauce

42

Rachael Ray

 30 Minute Meals

Turkey burgers served on a English muffin with spicy roasted tomato sauce.

1 Tbsp extra-virgin olive oil, for drizzling

8 slices turkey bacon

2 ½ lb(s) ground turkey breast

2 green onions, finely chopped

1 handful cilantro, leaves finely chopped

1 Tbsp chipotle chili powder

1 ½ tsp smoked sweet paprika

Salt and freshly ground black pepper

2 teaspoons zest and the juice of 2 limes

1 red onion, chopped

1 Tbsp Worcestershire sauce

2 Tbsp brown sugar

1 (15-ounce) can fire-roasted diced tomatoes, lightly drained

2 Tbsp grainy mustard, rounded

8 slices pepper jack cheese, from the deli counter

4 sandwich size English muffins, lightly toasted

To Make:

1. Heat a drizzle of olive oil in a large nonstick skillet over medium to medium-high heat and add the turkey bacon. Cook until crisp, 3 minutes on each side, remove to plate.

2. While the bacon cooks, combine the turkey breast, green onions, cilantro, chipotle, paprika, salt and pepper, lime zest and juice. Mix the turkey breast with seasonings and form 4 sections, from each, 2 patties. Place the first 4 patties in the pan; cook 3 to 4 minutes on each side. Remove from the skillet and place onto a plate and loosely cover with foil to keep warm

3. While the first batch of burgers cook heat 1 tablespoon oil in a sauce pot over medium-high heat. Add onions and soften 3 to 4 minutes, season with salt and pepper and then add Worcestershire, brown sugar, tomatoes, and mustard. Let the sauce cook on low.

4. Add the second batch of burgers to the skillet and cook 3 to 4 minutes on each side. Top with a slice of cheese and 2 pieces bacon. Tent skillet with foil and cook on low to moderate heat to melt cheese, about 1 minute.

5. Place burgers on muffin bottoms. Top with bacon double cheese burgers, fire roasted tomato sauce and English muffin top.

Katie Lee's BLT Ranch Burgers

makes 4 burgers

Did I say BLT and ranch and burger? All three in one recipe? Yep. I made these burgers for a group of friends one afternoon and they pretty much lost their minds. The ranch dressing is rich and creamy next to the beefy burger with that crispy bacon, lettuce, and tomato. They are truly indulgent!

For the dressing:
• 1 cup (240 ml) mayonnaise
• ½ cup (120 ml) plain yogurt
• ¼ cup (60 ml) buttermilk
• 2 tablespoons minced fresh chives
• 2 tablespoons minced fresh flat-leaf parsley
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon garlic powder

Make the dressing. Combine all the dressing ingredients and mix well. Refrigerate until ready to serve.

For the burgers:
• 1 pound (455 g) lean ground beef
• 1 tablespoon Worcestershire sauce
• 1 large egg, lightly beaten
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 8 pieces cooked bacon, cut in half
• 1 ripe tomato, sliced
• Bibb lettuce leaves
• 4 potato buns, buttered and toasted

Make the burgers. Preheat an outdoor grill to medium high.

In a bowl, combine the beef, Worcestershire sauce, egg, salt, and pepper. Shape into four patties.

Grill the patties for about 3 minutes per side for medium doneness.

Place each patty on a bun and top with bacon, tomato, lettuce, and a generous dollop of dressing. Close the burgers with the top bun half and serve immediately.

Aloha Chicken Burgers

 
Recipe by: Chris McDaniel
 

"This tasty sandwich is like a luau on a bun!" 

 

    2 skinless, boneless chicken breast halves
    1/4 cup soy sauce
    3 slices thick cut bacon
    2 large hamburger buns, split
    1 tablespoon softened butter
    1/4 cup teriyaki sauce
    2 slices Swiss cheese
    2 tablespoons mayonnaise
    2 slices pineapple
    2 slices tomato
    2 slices of iceberg lettuce

To Make:

1. Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, 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, and set aside. Spread cut sides of hamburger buns with butter.
2. Preheat an outdoor grill for medium heat, and lightly oil the grate.
3. Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side. When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.
4. While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.
5. To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.

The Texas Squealer Burger

By MacChef

This is my version of a Texas classic. This burger is moist, flavorful and stays together well when grilling!

• 1 ¹⁄₂ lbs 80% lean ground beef
• 12 slices bacon, uncooked
• 1 -1 ¹⁄₂ tablespoon grill seasoning (I use McCormicks Mesquite)
• 1 teaspoon garlic powder
• 1 tablespoon minced dried onion
• ¹⁄₄ cup Worcestershire sauce
• salt and pepper

 To Make:

1. Begin by chopping the raw bacon finely with a sharp knife. I slice it in half, then in strips, then dice it. The key is to make it small. I do not recommend a food processor because it heats the bacon up too much and can become gummy.
2. Gently mix all ingredients in a large bowl and add the bacon. Form into 6-8 patties and put in the freezer for 30 minutes before grilling. This is not a necessary step, but I think the meat holds together nicely when the patties go on cold.
3. Grill patties approximately 5 minutes on each side. Allow them to rest 5 minutes before serving.
4. Top with cheese if you wish and any of your favorite toppings.

The Burger Bar

Courtesy of Tyler Florence from Tyler's Ultimate

• BURGERS

• 2 lbs beef brisket, ground
• kosher salt
• fresh ground black pepper
• 4 slices swiss cheese (thin slices)
• 4 hamburger buns, split (or other type of bun)

• SAUTEED MUSHROOMS

• 1 lb thickly sliced mushroom
• ¹⁄₄ cup olive oil
• 2 sliced garlic cloves
• 1 tablespoon fresh thyme leave
• lemon juice (2 squeezes)

• CARAMELIZED ONIONS

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 onions, cut into 1/2-inch slices
• salt and pepper, to taste

• TOMATOES WITH SEA SALT AND CHIVES

• 2 lbs red and yellow beefsteak tomatoes
• olive oil (drizzle)
• sea salt
• ³⁄₄ cup chopped fresh chives

• BACON AND ROSEMARY

• ¹⁄₂ lb sliced bacon
• 1 sprig rosemary (strip the leaves)
• cracked black pepper

• HERBED HORSERADISH MAYONNAISE

• 1 cup mayonnaise
• 1 tablespoon prepared horseradish
• ¹⁄₄ cup freshly minced herbs (parsley, basil, chives or scallion)
• 2 tablespoons olive oil
• salt
• freshly cracked pepper
• 1 lemon, juice of

To  Make:

CARAMELIZED ONIONS:.
Heat butter and olive oil in a large pan over medium heat.
Add onion slices, sprinkle with salt and pepper.
Cook slowly until well caramelized, 15 to 20 minutes.

HERBED HORSERADISH MAYONNAISE:.
Stir together mayonnaise, horseradish, minced herbs, olive oil, a squeeze of lemon juice, salt and pepper.

SAUTEED MUSHROOMS:.
Saute mushrooms in olive oil with sliced garlic and thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. Stir in a couple of drops of fresh lemon juice.

BACON WITH ROSEMARY:.
Lay the sliced bacon on baking sheet, strip leaves from the sprig of rosemary and throw them on top of the bacon with lots of black pepper and roast at 400ºF till bacon is crisp, 10 minutes.

TOMATOES WITH SEA SALT AND CHIVES:.
Slice tomatoes, drizzle with olive oil, and sprinkle with sea salt and chopped chives.

ASSEMBLE THE BURGERS:.
Preheat a large cast-iron skillet to medium hot.

Blot a small amount of oil on paper towel and CAREFULLY and quickly wipe the hot skillet to make a non-stick surface.

Season the ground meat in a bowl with salt and pepper.

Give it 3 turns in the bowl with your hands or a big spoon and it's done.

Shape into 4 patties.

When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 on the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or two, to melt.

Remove the burgers to a platter.

Rub the skillet with paper towel to clean it again.

Then toast the buns cut side down for 1 minutes.

Serve the hamburgers in the buns with accompaniments above.
Enjoy!

Scallop Corn Bacon Burger

Credit Matt Dunigan (Road Grill)

• ½ cup mayonnaise
• Juice and zest of 1 lime
• 1 tsp green Tabasco or more
• Salt and pepper
• 3 ears of corn shucked, silks removed
• Olive oil
• 1 ½ lb(s) sea scallops debearded
• 1 tsp Cajun spice
• ¼ cup green onion minced
• 12 slices cooked crispy bacon, minced
• ½ cup bread crumbs
• Zest of 2 lemons
• 3 green onions minced
• Fresh greens
• Tomatoes sliced
• Avocado sliced
• Hamburger Buns

To Make:

1. In a small bowl combine the mayonnaise with the green Tabasco and lime zest and lime juice. Mix the sauce together and refrigerate until needed.

2. Remove the husks from the corn and lay the cobs on a baking tray. Drizzle them with olive oil and season with salt and pepper.

3. Preheat barbeque to medium high heat (375°F) (190°C).

4. Oil the grill to prevent sticking.

5. Place corn on the grill and cook for approximately 2 minutes turning often.

6. Remove the corn from the grill. Hold the cob upright on the cutting board and using a sharp knife cut downwards removing the corn kernels from the cob. Discard the cobs.

7. In a food processor process half of the corn kernels to a paste. Add 1 third of the scallops, a pinch of salt and pepper and Cajun spice and process again to a paste. Add the remaining scallops a little at a time and pulse lightly so that the scallops are still chunky.

8. Place the mixture into a large bowl.

9. Fold the green onion, remaining whole corn kernels, minced bacon, breadcrumbs and lemon zest into the mixture.

10. With oiled hands pat the mixture into burgers and place them on a clean tray. Cover the burgers with plastic wrap and refrigerate for 30-60 minutes.

11. Preheat grill to medium high heat 375°F (190°C).

12. Remove the burgers from the refrigerator and drizzle them with vegetable oil.

13. Oil the grill to prevent sticking.

14. Place the burgers on grill and cook for 3-4 minutes per side.

15. Toast some soft buns on the warming rack while the second side of the burgers cook.

16. Serve with sliced avocado drizzled with lime juice, lettuce, tomato and Tabasco mayo.

 

KGB Burger

Credit Eat Street

Pecans and Bacon make this burger something extra special! Courtesy of Curbside Truck.

Praline Bacon

• Hickory smoked bacon
• 1 sticks butter
• 2 cup brown sugar
• 1 tsp vanilla extract
• 1 cup chopped pecans

Burger

• Burger patty made from high quality ground chuck, sea-salt and black pepper
• Sharp cheddar
• Lettuce
• Tomato
• Pickle
• Hawaiian style Kaiser bun

To Make:
 
1. Melt butter. Add brown sugar and vanilla. Stir as the sugar melts and forms a caramel. Add pecans.

2. Fry up hickory-smoked bacon.

3. Pour praline mixture over bacon and toss like a salad.

4. Assemble by melting the sharp cheddar on the burger patty. Top with praline bacon, lettuce, tomato, pickle on top of a Kaiser bun.

Serve With:
Ultimate Fries

Bacon Wrapped Hamburgers

Recipe by: Jan

"This is great! The bacon makes the hamburgers so tender!" 

 

• 1/2 cup shredded Cheddar cheese
• 1 tablespoon grated Parmesan cheese
• 1 small onion, chopped
• 1 egg
• 1 tablespoon ketchup
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 pound ground beef
• 6 slices bacon
• 6 hamburger buns, split  

To Make:

1. Preheat a grill for high heat.

2. In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef, and mix together by hand. Form into 6 patties, and wrap a slice of bacon around each one. Secure bacon with toothpicks.

3. Place patties on the grill, and cook for 5 minutes per side, or until well done. Remove toothpicks before serving on hamburger buns.

Bacon and Roquefort Stuffed Burgers

Recipe by: MAJORGSP
 

"This is one of our favorite hamburger recipes. You can substitute blue, Gorgonzola, or feta for the Roquefort cheese. Don't forget the American fries!"

• 2 pounds ground beef
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Dijon mustard
• 1/2 teaspoon ground black pepper
• 4 slices bacon, cooked and crumbled
• 4 ounces Roquefort or other blue cheese, crumbled
• 1 teaspoon chopped fresh thyme leaves
• 4 hamburger buns, split and toasted
• 1 tomato, sliced
• 1 red onion, sliced
• 4 leaves lettuce

To Make:

1. In a large bowl, lightly mix the ground beef, Worcestershire sauce, mustard and pepper. Divide into 8 equal portions and flatten each one into 1/4 inch thick patty. In a separate bowl, combine the crumbled bacon, Roquefort cheese and thyme. Place an equal portion of the bacon mixture onto 4 of the patties. Top with the remaining 4 patties, pressing the edges together to enclose the filling.

2. Preheat a grill for medium heat. When hot, lightly oil the grate.

3. Grill the patties for 6 to 8 minutes on each side, or until cooked through. Serve immediately on toasted buns, topped with tomato, onion and lettuce.

All-American Bacon Cheeseburger

• 2 tablespoons finely chopped onion
• 2 tablespoons ketchup
• 1 garlic clove, minced
• 1 teaspoon sugar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon steak sauce
• 1/4 teaspoon cider vinegar
• 1 pound ground beef
• 4 slices sharp cheddar cheese
• 4 hamburger buns, split and toasted
• 8 cooked bacon strips

Toppings:

•  lettuce leaves
•  tomato
•  onion
•  pickle slices

To Make:

1. In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four patties.

2. Grill burgers, covered, over medium heat or broil 3 in. from the heat for 4-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted. Serve on buns with bacon and toppings of your choice. Yield: 4 servings.

Bacon & Mushroom Stuffed Burgers

• 4 slices bacon
• 1/4 c. onions, chopped
• 1 (4 oz.) can mushroom pieces, drained & diced
• 1 lb. lean ground beef
• 1 lb. pork sausage
• 2 tbsp BBQ Sauce
• 1/4 c. grated Parmesan cheese (optional)
• 1/2 tsp. pepper
• 1/2 tsp. garlic powder
• 8 hamburger buns

Toppings: (If desired)

• Lettuce
• Tomato 
• Pickle
• Ketchup
• Mustard
• Relish 

To Make:

1. Cook bacon until crisp. Drain all but 2 tablespoons drippings and saute onions in drippings. Crumble bacon and add with mushrooms to skillet. Set aside.

2.Combine beef, pork, cheese, pepper, garlic powder and steak sauce in a large bowl. Shape into 16 patties. Divide bacon mixture and place over eight of the patties. Place remaining patties on top and press edges tightly to seal.

3. Grill over medium coals until well done.

4. Serve on buns, with any toppings, if desired.

Bacon-Wrapped Pork with Mango Salsa

• 1 pork tenderloin (1 lb./450 g), cut into 4 pieces
• 4 slices bacon 

Toppings:

• 4 hamburger buns
• 1 tomato cut thinly
• Green leaf lettuce

To Make:

1. Press each meat piece into 3-1/2-inch medallion. Wrap bacon slice around edge of each medallion; secure with wooden toothpicks.

2. Heat large skillet sprayed with cooking spray on high heat. Add meat; cook, partially covered, on medium heat 25 min. or until done (160ºF), turning after 15 min.

4. Remove and discard toothpicks from meat. Serve topped with tomato slices, and lettuce,

5. Serve Mango Salsa. on the side.