Spicy Bacon & cheddar beef patty

Juici...and if you don't know, now you know!

Ladies and gentlemen, you’ve got beef! My boyfriend is solely responsible for the creation of this patty. About a week ago he went to Mothers (not a typo, Mothers is a fast food joint in Jamaica) and came back raving about how delicious their bacon cheese and beef patty was. A small light bulb went off in my head.  I was already making a beef patty that same weekend, why not make a variation by adding some bacon and cheese. And not just any cheese but fancy cheese.

I would like the proprietors of Mega Mart Mandeville to know that I have single handedly diminished their stock of Yancey’s Fancy Habanero & Jalapeno cheese. The cheese is “da bomb” and super spicy. The first time I used it in a recipe on the blog was in my bacon, chocolate and fig grilled cheese sandwich. And boy was it delicious. I swear I eat an ounce of this cheese every day on my egg whites. And sometimes I have it with bun. I just love it so much. It’s just very unfortunate that the other two flavors they carry are horseradish and white wine…They are truly doing us Jamaicans a great disservice, why? Because Yancey makes a whole lot more than just three flavors. I am dying to land my feet back on NY soil so I can smuggle in about a dozen of them back here ;)….Kidding

So enough about the cheese…the beef is the star here and as good as Yancey is, it’s no match for the mammoth amount of scallion, thyme, garlic and onions that flavor the meat. All in all it’s a really delicious home-made option. That I will definitely be making again. 

Ingredients (printable recipe)

(Printable crust recipe)

Filling

½ onion

3 cloves garlic

7 scallion stalks

1 teaspoon allspice berries

1 teaspoon thyme leaves

¼ cup water

2 tablespoon oil

1 lb beef

¾ teaspoon salt

1 ½ teaspoon sugar

¼ teaspoon black pepper

1 teaspoon onion powder

2-3 teaspoon browning

1 cup beef stock

8 blended crackers

5 bacon strips

1 cup shredded cheese

The crust 

Dry:

2 cup flour

½ teaspoon baking powder

3 teaspoon sugar

1 teaspoon salt

½ cup shortening

½ cup cold butter

Wet:

2 teaspoon yellow food coloring

1/3 cup ice cold water

½ teaspoon vinegar

1 egg
½ tsp salt
1 tsp sugar

Instructions

For the crust

• Whisk together all the wet ingredients
• Combine the dry ingredients, cut the fat into the flour mixture with a fork or dough cutter until the butter and flour form little balls coated with flour (almost resembling medium sized breadcrumbs)
• Pour the wet onto the dry and stir with a spoon until the dough has come together (do not use hands)
• Cover with a plastic wrap and refrigerate for at least 30 minutes
• Roll out the dough on a floured work surface, fold in thirds and roll again place in the freezer for 5 minutes
• Repeat the process two more times dough is smooth and cold, (may have butter streaks in it)
• Store in the refrigerator wrapped in plastic while you make the filling.

For the filling:

• Shred cheese and set aside
• Fry or bake your bacon until crispy chop into fine pieces and set aside
• Blend together onion, garlic, scallion, allspice berries, thyme leaves, and water
• In a deep pot heat the oil add the beef and sauté for a few minutes until all the beef has started to cook
• Once there is no red left in the beef add the blended onion mixture, onion powder, black pepper, sugar salt and browning, cover and simmer for 2 minutes
• Add the crackers and stock; cover over a low flame for 5 – 10 minutes
• Mixture should be rich and creamy
• Set aside to completely cool

To assemble:

• The dough makes eight patties
• Preheat the oven to 350 degrees
• Cut the dough in half and roll into a rectangular shape (about 10” by 22”) (for 4 patties)
• Spoon two to three tablespoons of beef filling equidistant from each other on one half of the dough
• Place some bacon bits and cheese on each
• Fold over the other half of the dough and gently press down removing any trapped air
• Seal the edges and cut into four
• Cut away any excess dough of each to form a patty shape and crimp the edges with a fork
• Poke a hole on top with a fork for steam to escape while cooking
• Place on a lined baking sheet and bake for 30 to 35 minutes

Greedy Tips:

• My patty filling is very spicy because I used a whole pepper in the blend. If you like your patty mild use half a pepper. If you rather it not spicy at all, don't use any hot pepper.
• Make sure the filling is cold before placing it in the crust
• The mixture should be creamy and thick due to the crackers and cream.
• The amount of cheese and bacon as well as the type of cheese you use is up to you. 

Xoxo Greedygirl