The Ultimate Burger

This burger has so much going on, but in the best way. It is a freshly ground beef burger, tangy bacon jam, crispy onion rings, peppercorn aioli, on a fresh potato bun. This is honestly the best burger I’ve ever had and it is worth the effort!

Burger, Onion, Bacon

Yield: 4

Author: Kirsten Deneka

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The Ultimate Bacon Onion Burger

Prep time: 1 HourCook time: 30 MinTotal time: 1 H & 30 M

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Ingredients

Burgers (ground beef if you're not grounding your own):

• 2 large chuck steaks
• Salt & Pepper
• Beef seasoning

Bacon Jam:

• 1 package of bacon
• 2 sweet onions
• 5 garlic cloves
• 1 tsp smoked paprika
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1/4 cup apple cider vinegar

Potato buns (or use store-bought):

• 3/4 cup warm whole milk
• 1 tbsp honey
• 2 1/2 tsp active dry yeast
• 1/2 cup mashed potatoes
• 3 cups bread flour (or all-purpose)
• 1/2 tsp salt
• 2 eggs (room temperature)
• 5 tbsp softened butter
• Sesame seeds
• Egg wash (1 egg + 1 tbsp water)

For the onion rings:

• 2 sweet onions
• 2 cups whole milk or buttermilk
• 2 cups flour
• 1/2 cup cornstarch
• 2 tbsp paprika
• 1 tsp cayenne
• 1/2 tsp oregano
• 1/2 tsp Italian seasoning
• 1 tsp salt
• Pepper

Peppercorn Aioli:

• 1 tbsp toasted peppercorns
• 1/2 cup mayonnaise
• 2 tsp lemon juice
• 1 garlic clove

Additional toppings:

• Tomatoes
• Lettuce

Instructions

For the buns:

1. Peel and dice a large potato. Add to a small pot fo cold water and bring to a boil. Season with a large pinch of salt. When the potato is fork tender, mash or rice he potato and measure out your half a cup.
2. Combine warm milk, yeast and honey in a small bowl or measuring glass. Stir and set aside for 5 minutes to allow it to bloom.
3. Add mashed potatoes and eggs into the yeast mixture and mix to combine.
4. In a stand mixing bowl, combine flour, salt and softened butter. With a hook attachment, mix for 2 minutes. Add in yeast mixture and mix on low until just combined. Then, turn the speed to medium and let knead 8-10 minutes or until a smooth but sticky dough is formed. If the dough is looking too sticky you may add 2-4 tbsp of flour extra.
5. Transfer to a floured surface and use your hands to form it into a smooth bowl until it no longer sticks to your hands. Transfer to a buttered bowl and cover with plastic wrap. Let rise for 30 minutes.
6. Remove from the bowl and separate into 6-8 equal portions. Use your hands to form balls and then flatten them out slightly. Add to a parchment lined baking sheet. Cover with a kitchen towel for 20 minutes.
7. In the meantime, preheat the oven to 375F. Brush the buns lightly with egg wash and sprinkle with sesame seeds. Bake for 18-24 minutes or until golden brown.
8. Allow the buns to cool before slicing them open and toasting them for the sandwiches.

For the bacon jam:

1. Dice bacon into small pieces and add to a cold pan. Heat pan on medium heat until bacon is crispy. Remove and drain the grease.
2. In the same pan, add diced onion with a little bit of bacon grease to sauté. Cook for 5-7 minutes or until translucent and slightly browned.
3. Add in the garlic and cook for another minute. Add in the rest of the ingredients. Simmer on medium-low for 8-10 minutes or until thickened.
4. Will thicken even more when cooled - you will have to heat it up when serving.

For the burgers:

1. If you're grounding your own beef: Cut beef into chunks and season with salt and pepper. Add the chunks to the freezer to firm up for about 15-20 minutes before grinding.
2. Using your frozen kitchen aid attachment, add in chunks at a time until all beef is ground. Form into patties and season liberally with beef rub. Dimple the burger in the middle so it keeps it's shape.
3. Preheat grill to 425-450F. Sear burgers for 3-4 minutes per side. Since we ground our own meat, you can treat it like a steak, so medium-rare could be fine! Add cheese on for the last minute to melt.

For the onion rings:

1. Slice your onions into thick rings and add into a bowl. Cover the onions with milk and set aside while you prepare your dry dredge.
2. Add all dry ingredients into a bowl, and one by one, coat your onion rings.
3. Fry in 375F oil for 2-3 minutes or until they are golden brown.

For the aioli:

1. Toast peppercorns in a pan on medium heat for 1-2 minutes or until fragrant.
2. Add to a blender or food processor and blitz until the peppercorns are broken down.
3. Add in the rest of the ingredients and blend to combine.

Recommended Products

KitchenAid Metal Food Grinder Attachment

Chef Pomodoro Wood Cutting Board for Kitchen

Chefman 4.3 Liter Deep Fryer with Basket for Home Use

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