Double Maple Bacon CHeeseburger

Inspired by Au Cheval

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Ingredients (Serving Size: 2)

Dijonnaise:

  • 1 egg yolk

  • 1/4 cup extra virgin olive oil

  • 1 garlic clove, minced

  • 1 tsp. lemon juice

  • 1/4 tsp. salt (add more to taste)

  • 1/4 tsp. Dijon mustard

Black Pepper Maple Bacon:

  • 4 slices thick cut steakhouse smoked bacon

  • 4 tbsp. (roughly) maple syrup

  • 1 tbsp. (roughly) cracked black pepper

  • 1 tbsp. (roughly) sugar (brown or white will work)

Cheeseburger:

  • 16 oz. ground beef (85/15 or 80/20 preferred; the higher the fat content, the juicier the burger)

  • 2 brioche buns

  • 2 slices sharp American cheese

  • 1 kosher dill pickle, thinly sliced

  • 1/4 red onion, minced

  • 1 tbsp. chives, chopped

  • 2 eggs

  • Salt & pepper (to season)

Directions

Dijonnaise:

  1. Add egg yolk to a blender. Slowly (very, very slowly) drizzle in your olive oil. Add 1 tsp. of cold water to help emulsify if needed. Once emulsified, add your minced garlic, lemon juice, salt and Dijon mustard to taste. I went very light on the mustard, but you can add as much as you’d like! If you don’t want to make the aioli from scratch, just mix mayonnaise, Dijon mustard, lemon juice and salt to taste.

Black Pepper Maple Bacon:

  1. Preheat your oven to 400°F. Lay out 4 strips of thick cut bacon on a wire rack over a baking sheet and place in oven. After the bacon has cooked for about 10 minutes, remove from oven and flip each piece. Place back in oven and cook for a further 10 minutes.

  2. Remove bacon from oven and brush one side with maple syrup. Sprinkle on sugar and black pepper. Place back in the oven for 5-10 minutes, remove to flip the bacon and repeat process until bacon is fully cooked and dark red in color.

Cheeseburger:

  1. Take a 4 oz. ball of ground beef (roughly a little less than the size of a tennis ball) and place in between two layers of saran wrap. Flatten the ground beef and roll out so it’s about 1/4 inch thick. Do this four times for each patty.

  2. Season both sides of your ground beef patties with salt & pepper. Place patties on a griddle or frying pan over medium-high heat and let cook for about 3 minutes per side. Once the patties are finished cooking, add a slice of sharp American cheese over each. Place the patties on top of one another to form stacks of two and let the cheese melt.

  3. While your burgers are cooking, slice and toast your brioche buns and cook both eggs on a frying pan sunny side up.

  4. Spread your Dijonnaise on the top half of the brioche bun and add your pickles and onions to the same side. Place a sunny side up egg over top of the Dijonnaise, pickles & onions. Sprinkle some chives on top.

  5. Place your burger patties on the bottom half of the bun and top with the black pepper maple bacon. Add a pickle slice and serve!