Bacon Beef Burgers With Bacon Balsamic
Onion Jam With Chipotle Mayo Serves 4
Red Onion Jam:
4 thick slices applewood-smoked bacon, cut crosswise into 1/2-inch strips
1 large red onion, halved and thinly sliced
Onion Jam With Chipotle Mayo Serves 4
Red Onion Jam:
4 thick slices applewood-smoked bacon, cut crosswise into 1/2-inch strips
1 large red onion, halved and thinly sliced
Salt and freshly ground black pepper
1/3 cup balsamic vinegar
1/3 cup balsamic vinegar
1/2 tsp. Dijon mustard
1/3 cup water
Chipotle Mayo:
1/2 cup mayonnaise
2 tsp. minced chipotle chilies in adobo with sauce 1/2 tsp. sugar
Burgers:
2 thick slices applewood-smoked bacon
1 1/2 lbs. lean good-quality ground beef
1/2 tsp. Worcestershire sauce
1/2 tsp. smoked paprika
Salt and pepper to taste
4 large slices Cheddar cheese
4 sesame hamburger buns, split
1. For the jam, cook the bacon in a large nonstick skillet over medium heat until lightly browned but not yet crisp, about 8 minutes. Transfer the bacon to paper towels to drain. Pour off all but 2 to 3 Tbs. of bacon fat from the skillet.
Add the onion to the skillet, season with a little salt and pepper, cover the pan, and cook for 2 minutes. Uncover, add a splash of water, and scrape up any browned bits from the bottom of the skillet. Cover, and continue to cook, stirring occasionally, until the onions are soft and beginning to color, about 10 minutes.
Add the vinegar, mustard, and 1/3 cup water. Return the bacon to the skillet and bring the mixture to a simmer. Simmer, uncovered, until the liquid has thickened and most of it has been absorbed, 2 to 4 minutes. Transfer to a small bowl and let cool slightly. Cover with plastic wrap and leave at room temperature for up to 2 hours, or refrigerate for up to 2 days and gently reheat before serving.
For Chipotle Mayo, combine all ingredients in a small bowl. Cover and refrigerate until ready to serve and up to 3 days ahead.
With a sharp knife or food processor, mince the bacon. Transfer to a large mixing bowl, and add the ground beef, Worcestershire, smoked paprika, 1 tsp. salt, and 1/2 tsp. pepper. Using a fork, gently toss until well mixed but not overworked. Form into 4 equal patties, each 3/4 to 1 inch thick. Press your thumb in the center of each patty to create a deep depression.
Preheat grill. Grill the burgers over direct heat until grill marks form, 4 to 5 minutes. Flip the burgers and cook for 4 to 5 minutes more; top with cheese and cook an additional minute to well done. Burgers can be moved to cool part of the grill if flare-ups occur and to finish cooking through.
Transfer the burgers to a plate and tent them with aluminum foil. Toast the cut sides of the buns on the grill until golden grill marks form. Spread the Chipotle Mayo on the bottom buns.
1/3 cup water
Chipotle Mayo:
1/2 cup mayonnaise
2 tsp. minced chipotle chilies in adobo with sauce 1/2 tsp. sugar
Burgers:
2 thick slices applewood-smoked bacon
1 1/2 lbs. lean good-quality ground beef
1/2 tsp. Worcestershire sauce
1/2 tsp. smoked paprika
Salt and pepper to taste
4 large slices Cheddar cheese
4 sesame hamburger buns, split
1. For the jam, cook the bacon in a large nonstick skillet over medium heat until lightly browned but not yet crisp, about 8 minutes. Transfer the bacon to paper towels to drain. Pour off all but 2 to 3 Tbs. of bacon fat from the skillet.
Add the onion to the skillet, season with a little salt and pepper, cover the pan, and cook for 2 minutes. Uncover, add a splash of water, and scrape up any browned bits from the bottom of the skillet. Cover, and continue to cook, stirring occasionally, until the onions are soft and beginning to color, about 10 minutes.
Add the vinegar, mustard, and 1/3 cup water. Return the bacon to the skillet and bring the mixture to a simmer. Simmer, uncovered, until the liquid has thickened and most of it has been absorbed, 2 to 4 minutes. Transfer to a small bowl and let cool slightly. Cover with plastic wrap and leave at room temperature for up to 2 hours, or refrigerate for up to 2 days and gently reheat before serving.
For Chipotle Mayo, combine all ingredients in a small bowl. Cover and refrigerate until ready to serve and up to 3 days ahead.
With a sharp knife or food processor, mince the bacon. Transfer to a large mixing bowl, and add the ground beef, Worcestershire, smoked paprika, 1 tsp. salt, and 1/2 tsp. pepper. Using a fork, gently toss until well mixed but not overworked. Form into 4 equal patties, each 3/4 to 1 inch thick. Press your thumb in the center of each patty to create a deep depression.
Preheat grill. Grill the burgers over direct heat until grill marks form, 4 to 5 minutes. Flip the burgers and cook for 4 to 5 minutes more; top with cheese and cook an additional minute to well done. Burgers can be moved to cool part of the grill if flare-ups occur and to finish cooking through.
Transfer the burgers to a plate and tent them with aluminum foil. Toast the cut sides of the buns on the grill until golden grill marks form. Spread the Chipotle Mayo on the bottom buns.
Top with burgers and then about 1/4 cup of the Red Onion Jam followed by the top bun; serve immediately.
No comments:
Post a Comment