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Maple wood — sweet, mild smoke for bacon, ham, poultry
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Maple wood — sweet, mild smoke for bacon, ham, poultry
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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In a large bowl, gently combine all the the burger ingredients (sirloin through grill seasoning) until well mixed. Form into 4 equally-sized patties that are about an inch or so in thickness. On a preheated grill (I used charcoal), cook burgers for approximately 3-4 minutes per side, or until cooked to your desired doneness. (4 minutes per side should get you about medium depending on how hot your grill is.) Remove burgers from the grill and let them rest for a few minutes so the juices redistribute. To assemble, top each burger with a tablespoon of peanut butter and a slice of bacon (that's been halved and laid on the top of the burger like an X) and sandwich it between the toasty buns.