Recipe courtesy of Ethos Bakery & Cafe

Ethos Burger

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  • Level: Intermediate
  • Total: 1 hr 20 min
  • Active: 1 hr 5 min
  • Yield: 4 servings
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Bacon Vinaigrette:

2 1/2 pounds bacon, chopped

3 tablespoons chopped fresh rosemary

3/4 cup apple cider vinegar 

1/3 cup brown sugar 

1/4 cup maple syrup 

Pinch each kosher salt and freshly ground black pepper 

Sauteed Leeks:

2 large leeks, dark green tops removed

1 tablespoon butter 

Oil, for cooking 

1 teaspoon whole coriander seeds

1 teaspoon juniper berries 

1 teaspoon black peppercorns 

1 cup white wine 

Kosher salt and freshly ground black pepper


Four 8-ounce all-beef patties, preferably minimum 25 percent fat content

Kosher salt and freshly ground black pepper 

4 tablespoons butter 

Two 2- to 4-inch sprigs fresh rosemary 

Two 2- to 4-inch springs fresh thyme 

4 slices white Cheddar

4 burger buns, preferably freshly baked croissants from your local bakery, split


  1. For the bacon vinaigrette: Cook the bacon in a hot saute pan or saucepan until fat is rendered and bacon is crisp. Add rosemary to the crispy bacon, and fry briefly to release the aromatics in the herbs. Drain cooked bacon and rosemary; reserve bacon fat.
  2. Blend the apple cider vinegar, brown sugar and maple syrup in a food processor, then continue to blend, slowly adding the bacon fat until mixture is emulsified. Transfer to a bowl; fold cooked bacon and rosemary into vinaigrette and season with salt and pepper. Refrigerate until use; can be held for up to one month (see Cook's Note).
  3. For the sauteed leeks: Cut the leeks in half lengthwise; rinse well to remove all dirt and debris. Thinly slice lengthwise into julienne strips. Add butter and some oil to a saute pan and heat until hot and bubbling. Add coriander seeds, juniper berries, peppercorns and leeks and cook until leeks start to caramelize. Deglaze pan with white wine, and continue cooking until leeks are soft. Remove whole spices and season to taste.
  4. For the burger: Preheat oven to 400 degrees F.
  5. Preheat a grill pan over high heat, or heat a large saute pan until almost smoking. Heavily sprinkle the beef patties with salt and pepper on both sides. Sear the beef patties for approximately 1 to 2 minutes per side. Add the butter and herbs and transfer the pan to the oven. Cook until patties reach desired internal temperature, occasionally basting with the butter/herb pan juices, an additional 8 to 12 minutes, Add one slice white Cheddar to each patty in the last minute of cooking to melt.
  6. Meanwhile, warm 1 cup bacon vinaigrette and 1 cup sauteed leeks on the stovetop in medium saucepans and toast burger buns. Place a patty on each bun and top with each the bacon vinaigrette and leeks. Close burgers and enjoy!

Cook’s Note

The bacon vinaigrette can be used as a dressing for salads and roasted veggies or a topping on other hot sandwiches. The mixture will solidify when refrigerated; re-warm before using.

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