Juicy Burgers Bacon Sauce (Print Version)
# Ingredients:
→ Burgers
01 -
2 white onions, sliced super thin
02 -
Sliced pepper jack cheese
03 -
Salt, pepper, and garlic (for flavor)
04 -
Burger buns
05 -
Yellow mustard for grilling
06 -
Half a pound of crispy bacon, chopped up
07 -
Avocado oil for the griddle
08 -
2 pounds of 80/20 ground chuck, shaped into balls (1/3 pound each)
→ Baconnaise Sauce
09 -
1 tablespoon apple cider vinegar
10 -
2 tablespoons mustard
11 -
1 tablespoon Worcestershire sauce
12 -
2 tablespoons ketchup
13 -
1/2 cup mayo
14 -
1/2 pound of crispy bacon, crumbled
15 -
1 tablespoon red pepper flakes
16 -
1 tablespoon of an all-purpose rub
# Instructions:
01 -
Shape your chuck beef into 1/3 pound balls and stick them in the fridge for half an hour.
02 -
Cook bacon till it's crispy, chop pieces, and leave them to the side.
03 -
Run the onions through a mandoline slicer (use the safety attachment). Squeeze out any water and keep chilled.
04 -
Combine mayo, ketchup, mustard, crispy bacon, apple cider vinegar, Worcestershire sauce, all-purpose rub, and red pepper flakes in a bowl. Chill it afterward.
05 -
Warm up a griddle on medium-high heat. Spread avocado oil, place the burger balls a few inches apart, press them with onions on top, and sprinkle with garlic, salt, and pepper.
06 -
Let burgers cook for 3-4 minutes. Cover with mustard, flip them, add cheese slices, and cook another few minutes till they’re gooey.
07 -
Toast the buns on the griddle. Add Baconnaise sauce, stack two patties, a little more sauce on top, and close with the bun.
# Notes:
01 -
Go for 80/20 ground chuck to get a juicy outcome.
02 -
Don’t skip the mandoline guard. It’s easy to use safely.
03 -
Keeping burger balls cold helps hold their shape while cooking.