RIBEYE BURGER WITH BACON-BLACK GARLIC CHUTNEY

RIBEYE BURGER WITH BACON-BLACK GARLIC CHUTNEY image

This is a gourmet, "black-tie" burger. It combines the flavors and textures of a steak dinner into a burger. All of the components can be made well in advance. The bacon-black garlic chutney will keep indefinitely in the refrigerator and can be used on all types of meats.

Provided by Penelope Malcolm @red1963

Categories Beef

Number Of Ingredients 38

Ingredients

1 1/2 pound(s) ground ribeye steak
8 ounce(s) pork cracklings
2 teaspoon(s) salt
1 teaspoon(s) freshly-ground black pepper
8 ounce(s) brie cheese, rind removed and sliced
BACON- BLACK GARLIC CHUTNEY
8 ounce(s) applewood-smoked bacon, diced
1 cup(s) vidalia onion, diced
4 clove(s) korean fermented black garlic (can find online or in asian markets)
1/2 cup(s) bourbon
1/2 cup(s) aged balsamic vinegar
1/2 cup(s) dried figs, chopped
1/2 cup(s) no-sugar-added fig preserves
1 teaspoon(s) chipotle peppers in adobo, chopped
1 tablespoon(s) fresh thyme leaves
1/4 teaspoon(s) sea salt
1/8 teaspoon(s) freshly-ground black pepper
RADICCHIO & FENNEL SLAW
2 cup(s) radicchio, sliced thinly
1 cup(s) fennel bulb, sliced thinly
2 tablespoon(s) homemade or good-quality, store-bought mayonnaise (recipe follows)
1 teaspoon(s) sea salt
1/2 teaspoon(s) freshly-ground black pepper
HOMEMADE MAYONNAISE
1 large egg yolk
2 tablespoon(s) champagne vinegar
2 teaspoon(s) dijon mustard
1/4 teaspoon(s) garlic, grated
1 tablespoon(s) honey
3/4 cup(s) extra-virgin olive oil
1/4 teaspoon(s) sea salt
1/8 teaspoon(s) freshly-ground black pepper
SPICY SWEET POTATO STICKS
1 quart(s) oil for deep-frying
1 large sweet potato, cut into thin sticks
1 tablespoon(s) chipotle-cinnamon grill seasoning (or any seasoning you prefer)
4 - black sesame brioche buns (or bun of your preference)
2 tablespoon(s) bacon fat

Steps:

Combine the steak, cracklings, salt and pepper and form into four patties with a slight indentation in the middle. Set aside until ready to grill.
Cook the bacon in an 8-inch, non-stick saute pan over medium heat until crisp. Remove the bacon bits with a slotted spoon onto paper towels. Reserve two tablespoons of the fat to baste the buns.
Add the onion and black garlic to the pan and cook, stirring often, until the onions are soft, about 3-5 minutes.
While the onions are cooking, place the bourbon, balsamic vinegar and the dried figs into a microwave-safe bowl and microwave on high for 30 seconds, just until the figs plump up and absorb the liquid.
Add the dried fig mixture, the preserves, chipotle peppers, thyme, salt and pepper to the onions and cook, stirring often, for five minutes longer. Remove from the heat and stir in the bacon bits. Set aside until ready to assemble burgers.
To make the mayonnaise, place the yolk, vinegar, dijon, garlic and honey into a blender. Slowly drip in the oil with the motor running until the mixture resembles mayonnaise. Add the salt and pepper.
Mix together the slaw ingredients and set aside until ready to assemble the burgers.
Heat the oil in a 3-quart, deep-sided pan over medium-high heat. Drop the sweet potato sticks into the hot oil and cook until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Season while hot with the grill seasoning.
Grill the burgers over medium-high heat to desired doneness, 2-3 minutes per side for medium. Top with the cheese and tent with aluminum foil to keep warm and melt the cheese.
Spread the cut-side of each bun with bacon fat and grill, fat-side-down, for 1-2 minutes until golden and crisp.
To assemble the burgers, spread mayonnaise onto the bottom bun. Top with a patty, the slaw and some sweet potato sticks. Spread the chutney onto the top bun and top the burger.