BY MIKE EDGAR, PHOTOS BY TWISTED TREE PHOTOGRAPHY
These grass-fed beef burgers with smoked cheese, bacon jam, grilled red onion and roasted garlic mayo will ruin you for any future burgers to come. Nothing can compare!
Any bun will work, however for this recipe I used a brioche bun. Pretzel is always good idea or a classic burger bun will work too.
For these burgers, we used 100% grassfed and finished beef, BlackAngus/Wagyu cross from Bar P Ranch in Nanton. A delicious choice! Once your patties are hand-formed into eight-ounce formations, sprinkle with salt and pepper on both sides. I prefer to sear the patties in a cast iron pan and finish them in a 400-degree oven. But a grilled burger is always a good decision too. About eight minutes a side, on the Bar-be-que.
Roasted Garlic Mayonnaise:
1 cup Mayo
5 cloves Roasted Garlic
2 tbsp. Whole Grain Mustard
Juice of 1 Lemon
2 tbsp. chopped Fresh Chive
1 tsp. Salt
1 tsp. Pepper
Combine all ingredients in a food processor and mix.
1 lb. Bacon, chopped
1 Yellow Onion, chopped
1.5 lbs. fresh Tomato
2 tsp. Smoked Paprika
½ tsp. Red Pepper Flakes
2 tbsp. White Sugar
1 tsp. Salt
1 tsp. Ground Mustard
1 tsp. Pepper
1 tbsp. Apple Cider Vinegar
Fry bacon in skillet until crispy, drain the bacon from the fat, keeping two tablespoons of the fat for later. Fry the onion in the two tablespoons of bacon fat until translucent. Add the bacon and all other ingredients. Bring mixture to a boil and then reduce to a simmer for about 45 minutes to an hour stirring occasionally. Mixture should yield about two cups.
Charred Red Onion
Peel the onion and cut half inch slices. Separate the onion slices into individual rounds. Season with olive oil, salt and pepper. Grill on high heat until tender.
Any green lettuce will work. For this recipe, I used a butter leaf lettuce.
Smoked blue cheese
BUILDING THE BURGER
When the patty is cooked, remove it from the heat and let it rest. At this time put on your cheese and let the remaining heat in the burger melt it.
Toast your bun.
Spread the mayo on the bottom bun. Next comes the burger and cheese, followed by the bacon jam. Then, gently place the charred red onion, followed by the lettuce and finally the top bun which also has mayo on it. Top your burger off with a skewered pickle or olive.
Thank-you to Bar P Ranch of Nanton, AB, for providing the beef used in this recipe. 100% grassfed and finished beef, BlackAngus/Wagyu cross. For more information please visit: www.barpranchbeef.com