Ultimate Backyard Burger

Total Time:
1 hr 45 min
Prep:
35 min
Cook:
1 hr 10 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • Smoked Chili Ketchup:
  • 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
  • Mustard Aioli:
  • 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
  • Burger:
  • 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
  • 6 brioche buns
  • Olive oil, for brushing
  • 6 thick slices artisanal American cheese (found at your local cheese shop)
Directions
  • 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.


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    This recipe is featured in:

    Burgers and Hot Dogs