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Back yard Burger

Ingredients

Burgers Smoked Chili Ketchup
12 slices candied bacon 1 cup minced shallots
4 oz butter 2 cloves garlic
3 lbs ground beef or beef, brisket, and pork mix 2 tsp honey
3 tbsp paprika 1 cup chopped tomatoes
1 tbsp cumin ½ cup corn syrup
Kosher salt and black pepper ½ cup sherry vinegar
2 tbsp light brown sugar
6 thick slices strong American, or Gouda cheese 2 tsp chipotle puree
French’s fried onions
*Smoked Chili Ketchup
Mustard Aiole

Lagniappe

For the Chili Ketchup: Sauté the shallots and garlic in some olive oil in a
large skillet. Add the Honey and cook another 2-3minutes. Add the tomatoes,
corn syrup, vinegar, and chipotle puree, and simmer for 20-30 minutes. Puree
the mixture in a food processor till smooth. Although it should be fairly thick,
add some vegetable, or beef stock if it’s too thick.

For the Mustard Aioli, simply mix ½ tsp lemon juice & 1 egg yolk with
about ¾ cup of mustard and whisk the mixture till it is smooth, Add salt &
pepper to taste.

To make the candied bacon, place about 12 slices of raw bacon on a baking
sheet; brush both sides with the chili ketchup, or brown sugar, or both and
bake for 15-20 minutes at 375 turning halfway through. Or use your favorite
candied bacon recipe, there are many out there.

To make the burger, fold the butter into the ground meat mix along with the
paprika, and cumin, form into about 6 patties and salt and pepper. Grill the
burgers 3-4 minutes per side, once you flip the burger; add a thick slice of
cheese and cover the Pattie till it melts.

Brush the buns with the Smoked chili ketchup on one side and the mustard
on the other, place the burgers on the bun and top with the candied bacon,
French’s fried onions, and your other favorite condiments.

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