Brunch Burgers with Crunchy Bacon-Onion Jam, Skin-On French Fries and Sparkling Bloody Marys
- Level: Intermediate
- Total: 1 hr 15 min
- Active: 55 min
- Yield: 4 Servings
- Level: Intermediate
- Total: 1 hr 15 min
- Active: 55 min
- Yield: 4 Servings
Ingredients
Crunchy Bacon-Onion Jam:
Burgers:
Skin-On French Fries:
Sparkling Bloody Marys:
Directions
Special equipment:
an instant-read thermometer; a deep-fry thermometer- For the crunchy bacon-onion jam: Heat a large nonstick skillet over medium heat. Add the bacon and render until super crispy, 8 to 10 minutes. Remove the bacon to a paper towel-lined sheet tray to cool and reserve the fat in the skillet. Add the onion with a pinch of salt and sauté until translucent. Add the coffee, brown sugar, maple syrup and vinegar. Simmer until thickened and jammy, 10 to 15 minutes, then take off the heat and cool. Stir the bacon back in and set aside.
- For the burgers: Preheat a large cast-iron skillet or griddle over high heat with the vegetable oil. Divide the ground chuck into 4 equal patties. Sprinkle both sides of each patty with salt and pepper, then place them in the skillet. Press down with a spatula to ensure full contact with the skillet and sear each side until caramelized and the internal temperature reads 125 to 130 degrees F on an instant-read thermometer, 3 to 4 minutes per side. Top each with a slice of cheese during the last minute of cooking to melt. Remove the patties from the skillet. Brush both sides of the burger buns generously with butter and place cut-side down in the skillet and cook until lightly toasted, 1 to 2 minutes.
- To fry the eggs, heat the olive oil in a nonstick skillet over medium heat. Crack each egg in a small bowl without breaking the yolk, then carefully transfer to the skillet. Fry until the whites are set but the yolks are still runny, about 3 minutes. Remove from the skillet and use a circular ring cutter to trim the white into a perfect circle, if needed.
- To assemble the burgers, top the bottom halves of the buns with some baby arugula, followed by a patty and a fried egg. Sprinkle the top of the egg with chives. Schmear the top halves with the spicy mustard followed by some of the bacon jam. Serve open-faced with the fries on the side.
- Meanwhile, for the skin-on french fries: Fill a heavy-bottomed pot with 2-inches canola oil and heat to 350 degrees F. Put the salt and sugar in a spice grinder, then pulse 3 to 4 times until fine and set aside. Working in batches if necessary, carefully submerge the fries in the oil, moving them around to ensure that nothing sticks. Fry for 5 to 6 minutes or until golden brown, then place them on a sheet pan lined with a wire rack and sprinkle with the salt and sugar mixture. Serve immediately.
- For the sparkling bloody marys: Add the tomato juice, vodka, horseradish, hot sauce, Worcestershire sauce and lemon juice to a large jug. Mix to combine, then season to taste with salt and pepper.
- Coat the rim of each glass with some lemon juice, then dip the rims in the celery salt and fill with ice. Fill each glass with the bloody mary mix, then top each with 1 ounce club soda. Gently stir and garnish with a stick of celery.
