Morning-After Brunch Burgers with Maple Mayo, French Fries and Candied Bacon Bloody Marys
- Level: Intermediate
- Total: 1 hr 50 min
- Active: 1 hr 35 min
- Yield: 4 Servings
- Level: Intermediate
- Total: 1 hr 50 min
- Active: 1 hr 35 min
- Yield: 4 Servings
Ingredients
Candied Bacon:
Maple Mayo:
Burgers:
French Fries:
Bloody Marys:
Directions
Special equipment:
a deep-fryer or deep-fry thermometer; 4 cocktail skewers- Preheat the oven to 350 degrees F.
- For the candied bacon: Mix together the brown sugar, red pepper flakes, 2 teaspoons salt and 1 teaspoon pepper together in a small bowl. Line a sheet pan with parchment paper and put a wire rack on top. Lay the bacon flat on the wire rack and cover each bacon strip with the brown sugar mix. Bake for 10 minutes, then flip and cook for about another 10 minutes, until crispy, making sure not to burn it.
- For the maple mayo: Combine the mayonnaise, adobo sauce, mustard, Worcestershire sauce, maple syrup, lemon zest and juice, 1 1/2 teaspoons salt and 1 teaspoon black pepper in a small bowl. Mix to combine and set aside until ready to use.
- For the burgers: Form the ground beef into 4 uniform 6-ounce patties. Sprinkle both sides of the patties with 1 tablespoon salt and 1/2 teaspoon black pepper. Heat a heavy-bottomed skillet over medium-high heat, then add 1 tablespoon canola oil and cook the patties for about 4 minutes. Flip and top each patty with a slice of cheese and cook for another 4 minutes or until the internal temperature reaches 145 degrees F. Cover and set aside until ready to serve.
- Heat the remaining 1 tablespoon canola oil in a small nonstick frying pan over medium-low heat. Crack 1 egg in a small bowl, and then carefully pour into the pan. Sprinkle with salt and pepper. Once the outside of the white is just set, tilt and gently flip the pan so the white rolls over the yolk, cook for 2 seconds, then flip again. The whites should be set and the yolks runny. Set aside on a paper towel-lined sheet pan until ready to use. Repeat with the other 3 eggs.
- Drizzle the cut side of the brioche buns with the olive oil and lightly toast in a heavy-bottomed skillet over medium heat until golden, 2 to 3 minutes.
- Generously spread the bun bottoms with some of the maple mayo. Add a burger patty, 2 slices candied bacon and then top with an over-easy egg. Drizzle with more of the mayo and cover with the bun tops. Repeat with the remaining burger patties.
- For the french fries: Preheat the oil in a deep-fryer to 325 degrees F. Alternatively, you can fill the oil 2 inches deep in a heavy-bottomed pot and clip a deep-fry thermometer to the side.
- Cut the potatoes into 1/3-by-1/3-inch sticks. Transfer the sticks to a bowl of cold water as you cut to prevent oxidation and help to remove excess starch.
- Remove the potatoes from the water and pat very dry with a kitchen towel. Working in batches, fry the potatoes to par-cook them, 5 to 6 minutes. Using a spider or tongs, remove the fries and place on a sheet tray. Transfer to the freezer for around 20 minutes.
- Increase the frying temperature to 350 degrees F. Fry the potatoes again in batches for an additional 5 to 6 minutes or until crispy. Remove from the oil and place on a wire rack over a sheet pan to drain. Season immediately with salt and cracked black pepper. Serve hot with the burgers.
- For the bloody marys: In a large jug, mix together the tomato juice, olive juice, vodka, horseradish, Worcestershire sauce, celery salt, hot sauce, black pepper and lemon zest and juice. Put a celery stalk in each glass and fill with ice cubes. Pour in the bloody mary mix.Thread the olives and cornichons onto four skewers and add one to each glass, along with a piece of candied bacon and a small sprig of cilantro. Sprinkle with a dash of chile-lime seasoning and serve.
