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Farmhouse Bacon Cheeseburger

Source of Recipe


From "The Good Stuff Cookbook" by Spike Mendelsohn



List of Ingredients



• 30 ounces ground sirloin
  
• 6 potato buns, cut in half
  
• Canola oil
  
• 1 pound applewood-smoked bacon
  
• Sea salt and freshly ground black pepper
  
• 6 slices American cheese
  
• 6 leaves iceberg lettuce
  
• 6 ruby red tomato slices
  
• 6 red onion slices
  
• 12 pickle slices
  
• About 1 cup Good Stuff Sauce
  






Instructions



1. To make the patties, roll six 5-ounce sirloin balls, and form each ball into a patty. Arrange on a tray, cover, and refrigerate. Line a plate with paper towels.
   
   
2. Heat a large skillet over medium-high heat, and add just enough oil to cover the entire bottom. When the oil begins to smoke, add the bacon and cook until crisp. Remove with a slotted spoon. Drain on paper towels. Drain on the paper towels. Drain off the fat from the skillet but do not wipe clean.
   
   
3. Reduce the heat to medium and place the patties into the same skillet. Season the patties with salt and pepper and cook for 3 minutes. Flip, and cook on the other side for 1 minute. Place three strips of bacon and one slice of the cheese on each patty and continue to cook 2 minutes more for medium-rare doneness. Cover with a lid for the last 30 seconds to melt the cheese.
   
   
4. Toast the buns. Set aside.
   
   
5. To assemble the burgers, place one patty on one toasted bun bottom. Top the patty with 1 lettuce leaf, 1 tomato slice, 1 onion slice, and 2 pickle slices. Dress with some of the sauce. Cover with the bun top. Repeat with the remaining ingredients. Wrap the sandwiches in wax paper. Let rest for 2 to 3 minutes and serve.
   
   Serves 6
   
   
   Good Stuff Sauce:
   
   ◦  2 cups mayonnaise
   ◦  2 tablespoons ketchup
   ◦  2 tablespoons molasses
   ◦  2 tablespoons rice vinegar
   ◦  1 teaspoon salt
   
   Add the mayonnaise, ketchup, molasses, vinegar, and salt to a food processor or blender. Purée until smooth. The sauce can be refrigerated in an airtight container for up to 1 week.
   
   Makes about 2 cups