The Lola Burger

Total Time:
30 min
15 min
15 min

4 servings

  • 8 slices bacon
  • 24 ounces ground beef, 75 percent lean*
  • Kosher salt and cracked black pepper
  • 4 thin slices Cheddar
  • 4 English muffins, split
  • 4 large eggs
  • 1 dill pickle, thinly sliced
  • 1/2 cup Pickled Red Onions, recipe follows
  • 4 teaspoons Spicy Ketchup, recipe follows
  • Pickled Red Onions:
  • 2 pounds red onions, sliced
  • White wine vinegar
  • Sugar
  • Kosher salt
  • 2 teaspoons mustard seeds
  • 1 tablespoon crushed red pepper flakes
  • 2 tablespoons coriander seeds
  • 2 tablespoons black peppercorns
  • 4 garlic cloves
  • 2 bay leaves
  • Spicy Ketchup:
  • 1 tablespoon olive oil
  • 1 small yellow onion, minced
  • 3 garlic cloves, chopped
  • Kosher salt
  • 5 Fresno chiles, seeded and minced
  • 1 ancho chile, seeded and minced
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons dark brown sugar
  • 1 tablespoon cumin seeds
  • 1 cinnamon stick
  • 1 (6-ounce) can tomato paste
  • 2 tablespoons cider vinegar
  • 3 cups water
Watch how to make this recipe.
  • *Cook's Note: Michael's favorite mix of meats for this burger is chuck, sirloin, and brisket

  • Build a medium-hot fire in your grill or preheat a stovetop grill pan.

  • Cook the bacon in a saute pan over medium-high heat, turning once, until crisp, about 5 minutes. Remove the bacon to paper towels to drain. Reserve the bacon fat in the pan.

  • Form the ground beef into 4 patties, each about 3 1/2 inches in diameter. Season the patties with salt and cracked black pepper, to taste. Put the burgers on the grill or in the grill pan and cook for 3 minutes. Flip and top each burger with a slice of cheese. Grill for 3 minutes for medium- rare. Remove them to a plate. Add the English muffins to the grill or grill pan and toast for 1 minute.

  • Cook the eggs sunny side up in the bacon fat while the burgers rest.

  • Build the burgers by sandwiching them between the muffin halves along with pickle slices, red onion, bacon, an egg, and some spicy ketchup.

Pickled Red Onions:
  • Pack the onions in 2 (1-quart) jars and cover with enough water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid.

  • Pour the vinegar mixture into a nonreactive saucepan, add the mustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat.

  • Pour the hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month.

Spicy Ketchup:
  • In a nonreactive 2-quart saucepan over medium heat add the olive oil. Add the onion, garlic, and a large pinch of salt. Saute until translucent, about 2 minutes. Add the Fresno chiles, ancho chile, and red pepper flakes. Cook for 1 to 2 minutes. Add the brown sugar, cumin, cinnamon, tomato paste, and vinegar and simmer for 10 minutes. Stir in 3 cups of water, bring to a gentle simmer, and cook over low heat for 2 hours.

  • Remove the ketchup from the heat and let cool for 15 minutes. Discard the cinnamon stick. Puree the mixture in a blender and strain through a sieve, pushing down on the any solids. Let cool and pour into a storage container. Cover the container and refrigerate for up to 1 month.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Burgers and Hot Dogs