| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Prep: | 35 min |
| Cook: | 1 hr 10 min |
| Yield: | 6 servings |
| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Prep: | 35 min |
| Cook: | 1 hr 10 min |
| Yield: | 6 servings |
Ingredients
- 1 cup minced shallots
- 2 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons honey
- 1 cup canned chopped tomatoes, such as Bel Aria
- 1/2 cup corn syrup
- 1/2 cup sherry vinegar
- 2 tablespoons light brown sugar
- 2 teaspoons chipotle puree
- Vegetable stock, if needed
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 1/2 teaspoon lemon juice
- 1 egg yolk
- 1/2 cup canola oil
- 1/2 cup extra-virgin olive oil
- 1 tablespoon yellow mustard
- 1 teaspoon mustard powder, such as Coleman’s
- 1/2 teaspoon salt
- 12 slices bacon
- 4 ounces very soft unsalted butter, melted
- 3 pounds ground beef (or mixture of ground beef, ground brisket and ground lamb)
- 3 tablespoons paprika
- 1 tablespoon cumin
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 6 brioche buns
- Olive oil, for brushing
- 6 thick slices artisanal American cheese (found at your local cheese shop)
Instructions
- For the ketchup: Saute the shallots and garlic in the olive oil in a large skillet over low heat until translucent, 4 to 6 minutes. Add the honey and cook for 2 to 3 minutes more. Add the tomatoes, corn syrup, vinegar, sugar and chipotle puree and simmer for 30 minutes. Puree the mixture in a blender or food processor, adding vegetable stock if the ketchup is too thick. Season with salt and pepper.
- For the mustard aioli: Combine the lemon juice and egg yolk in a food processor. Whisk together the canola and olive oil, and then slowly stream in until the mixture is thick and emulsified. Alternatively, this can be done in a mixing bowl with a whisk. Add the mustard, mustard powder and salt and combine. Season with more salt if needed.
- For the burger: Preheat the oven to 375 degrees F. Heat the grill to high heat. Brush both sides of the bacon with some of the smoked chili ketchup. Place on a baking sheet and bake for 15 to 20 minutes, turning halfway through.
- Gently fold the butter into the ground meat along with the paprika and cumin. Form the beef mixture into 6 patties, and sprinkle both sides liberally with salt and black pepper.
- Brush the brioche buns on each side with olive oil and grill the insides until golden brown, 1 to 2 minutes. Grill the burgers until medium rare, 3 to 4 minutes per side. Once you flip the burger, add a thick slice of the cheese to each and keep the cover closed to let melt.
- Spread the mustard aioli on one side of the buns and the smoked chili ketchup on the other. Place the burgers on the bun cheese-side up and top each with 2 strips of bacon.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1749 |
| Total Fat | 140 g |
| Saturated Fat | 44 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 6 g |
| Sugar | 33 g |
| Protein | 57 g |
| Cholesterol | 278 mg |
| Sodium | 1281 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1749 |
| Total Fat | 140 g |
| Saturated Fat | 44 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 6 g |
| Sugar | 33 g |
| Protein | 57 g |
| Cholesterol | 278 mg |
| Sodium | 1281 mg |
Reviews
Love the perfect grilled burger. will grill this summer. thanks
very juicey family has enjoyed thank you very much