The Best Spicy and Smoky Candied Bacon Burger
BY GOLLY! THIS HAS CANDIED BACON!! A real game changer!
"Wow. a burger with bacon. Big deal."
Rather than just throwing on some overly crispy or under cooked and chewy bacon on top of a burger for the sake of having it there.
Candying your bacon...on the grill...gives the bacon a smoky and sweet taste that is truly unbelievable.
As far as the burger goes, it is a little more labor-intensive. But the extra effort has a huge payoff! All the components can be made simultaneously, so while it might be a busy 20 to 25 minutes, it’s definitely doable.
Serves: 2
INGREDIENTS - Burger
1 lb 100% grass-fed ground beef
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon pepper
1 tablespoon Worcestershire
2 thick slices Monterey Jack Cheese
2 pretzel buns
Ingredients - Bacon
4-5 slices thick cut bacon
1/3 cup brown sugar
Ingredients - Onion Straws
1 large yellow onion cut into quarters
1 cup flour
2 teaspoons salt
2 teaspoons paprika
2 teaspoons oregano
Vegetable oil for frying
Special Sauce - store bought spicy ketchup/mayo based sauce...or try homemade below
Ingredients - Special Sauce
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1 tablespoon yellow mustard
2 tablespoons ketchup
1 tablespoon (or 5 slices of) pickled jalapeños, minced
1 dill pickle, minced (or 4 tablespoons of dill relish)
1/2 cup mayo
1/2 tablespoon dried dill
1/2 teaspoon cayenne pepper (or chipotle pepper)
Mix together and refrigerate
Bacon On the Grill ? YES !!!!
DIRECTIONS
Bacon: Preheat a grill on high heat. Lay out your bacon on a piece of aluminum foil and sprinkle with dark brown sugar, 2-3 tablespoons per slice.
Add the aluminum foil to the grill and turn temperature down to medium- low. Cook for 15 minutes. Carefully remove from the foil onto the grill rack. Continue cooking for another 5-6 minutes, until crisp. Cut each piece in half.
Onion Straws: In a large plastic bag, combine the flour, oregano, salt and paprika. Beat the egg in a small bowl. Working a few at a time.
Dip the onion into the egg, let the excess drip off and place in the flour bag. Seal and shake to coat.
Heat 1” oil in a pan (cast iron skillet) to 350. Working in batches, fry the onion straws to golden brown, 3-4 minutes. Remove to a bowl lined with paper towels.
Burgers: Shape your grass-feed ground beef into two patties about 1” thick
Combine the salt, pepper, garlic powder and onion powder in a small bowl, stir to combine, and season the burgers.
Use your thumb to make a dimple in the center of each patty, and sprinkle each with 1 tablespoon Worcestershire.
Raise your grill temperature back to medium high. Add your patties to the grill and cook for about 5 minutes. Flip and cook for another 5 minutes, until the temperature is around 150F.
Place your bun, cut side down on the upper rack of your grill (or away from direct heat). Add your cheese slice to the burger and cook until the cheese is melted, and the temperature has reached 160F. Remove all from grill.
Assembly Required: Bottom bun, burger, 3-4 pieces of candied bacon and a handful of onion straws.
Spread a couple tablespoons of Special Sauce on the top bun and top off your burger.
Bon appetit,
- Jim