Best Cheesy Bacon Burger With Spicy Chipotle Aiolo Sauce Recipes

The Best Bacon Cheeseburger image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 13

1/4 cup mayonnaise
2 tablespoons ketchup
2 tablespoons yellow mustard
2 tablespoons pickle relish
1 tablespoon apple cider vinegar
8 slices thick-cut bacon
4 sesame seed hamburger buns, split
2 pounds ground beef (80-percent lean)
Kosher salt
4 thin slices sharp white Cheddar
4 thin slices red onion
8 thin slices tomato
1/4 head iceberg lettuce, shredded

Steps:

Preheat the oven to 400 degrees F.
Combine the mayonnaise, ketchup, mustard, relish and vinegar in a small bowl; set aside.
Working in batches if necessary, add the bacon to a large cast-iron skillet over medium heat. Cook, flipping halfway through, until crisp and golden, about 10 minutes. Transfer the bacon to a nonstick baking sheet. Discard the bacon fat (or save for another use) and wipe the skillet clean but do not wash. Heat over medium-high heat until very hot, about 5 minutes.
Add the buns split-side up to the baking sheet with the bacon and bake until the buns are toasted, about 5 minutes.
Loosely form the beef into 4 balls. Add one ball of beef to the skillet and press firmly to flatten with a large flat metal spatula for 10 seconds, then gently remove the spatula. Sprinkle the patty generously with salt; repeat with the remaining beef balls, cooking in batches if necessary. Let cook, undisturbed, until well browned on the bottoms, 2 to 3 minutes. Flip the patties, sprinkle with more salt and top each with a slice of Cheddar. Continue cooking until the cheese is melted around the edges and the bottoms are browned, about 2 more minutes.
Spread the mayonnaise mixture on the bun tops. Serve the patties on the bottom buns topped with the bacon, onion, tomato and lettuce.

Lamb-Bacon Burgers with Spicy Aioli image

Yield Makes 4

Number Of Ingredients 23

Aioli:
1 large egg yolk*
2 teaspoons Dijon mustard
1/2 cup vegetable oil
1 canned chipotle chile in adobo, finely chopped
1 garlic clove, finely grated
2 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice
Kosher salt
Assembly:
4 plum tomatoes, cored, halved lengthwise
1 tablespoon thyme leaves
1 tablespoon plus 2 teaspoons olive oil
1 1/2 teaspoons kosher salt, plus more
Freshly ground black pepper
1/2 pound thick-cut bacon, cut into pieces
1 pound ground lamb, preferably from the shoulder
3 tablespoons finely chopped fresh oregano
3 tablespoons finely chopped fresh sage
4 brioche buns, toasted
1/3 pounds fresh mozzarella, thinly sliced
3 cups baby arugula
1 teaspoon Sherry vinegar or red wine vinegar

Steps:

Aioli:
Whisk egg yolk and mustard in a medium bowl to combine. Whisking constantly, gradually drizzle in oil, drop by drop at first; keep going until aioli is thickened and smooth. Whisk in chipotle, garlic, lemon zest, and lemon juice; season with salt. Cover and chill.
Do ahead
Aioli can be made 1 day ahead. Keep chilled.
Assembly:
Preheat oven to 225°. Toss tomatoes, thyme, and 1 tablespoon oil on a baking sheet; season with salt and pepper. Arrange tomatoes cut side down and roast until skin is slightly browned and beginning to separate from flesh, 75-85 minutes. Let cool, then slip off skins.
While tomatoes are roasting, freeze bacon until almost frozen through, about 40 minutes (this will help it chop cleanly in the food processor). Pulse bacon in a food processor, scraping down sides of bowl as needed, until very finely chopped, about 1 minute.
Transfer bacon to a medium bowl and gently mix in ground lamb, oregano, sage, and 1 1/2 teaspoons salt just to combine. Divide meat into 4 equal portions and gently shape into 3/4"-thick patties.
Heat a grill pan or a cast-iron skillet over medium-high. Cook patties until lightly charred and medium-rare, about 2 minutes per side. Generously spread buns with aioli and build burgers with patties, roasted tomatoes, and mozzarella.
Toss arugula in another medium bowl with vinegar and remaining 2 teaspoons oil; season with salt and pepper.
Serve burgers with arugula alongside.