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| PHOTO CREDIT: ALEXANDRA ROWLEY; FOOD STYLIST: VIVIAN LUI; PROP STYLIST: MATTHEW GLEASON |
These burgers work with any variety of toppings, but we like to get the party started with some bacon jam.
INGREDIENTS
- 1 lb. bacon, cut into 1/2 in. pieces
- 1 lg. yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 tsp. mustard powder
- 1/2 c. bourbon
- 1/3 c. cider vinegar
- 1/4 c. maple syrup
- 1/3 c. plus 1 tbsp. packed light brown sugar
- 1/8 tsp. crushed red pepper flakes
- 3 tbsp. paprika
- 1 tbsp. instant espresso or finely ground coffee
- 1 tbsp. dried oregano
- kosher salt
- black pepper
- 3 1/4 lb. ground beef
- Oil, for the grill
- 12 hamburger buns
DIRECTIONS
1. In 2 batches, cook the bacon in a large skillet over medium heat, stirring frequently, 6 to 7 minutes per batch; transfer to a paper-towel lined plate.
2. Discard all but 1 tablespoon of fat from the skillet. Add the onion and garlic, and cook over medium heat until the onion is firm-tender, 5 to 6 minutes. Stir in the mustard powder, then the bourbon, vinegar and maple syrup. Bring to a simmer and cook, scraping up the brown bits until the mixture is reduced by about half, 3 to 4 minutes.
3. Stir in 1/3 cup sugar and the red pepper flakes, then return the bacon to the skillet. Cook, stirring occasionally, until the liquid reduces to a fairly thick glaze, 4 to 5 minutes.
4. Heat grill to medium-high. In a bowl combine the paprika, sugar, espresso, oregano and 1 tsp each salt and pepper.
5. Gently form the beef into 12 balls. (Don’t overwork the meat—this can result in a tough, dry burger.) Flatten each ball into a ¾-in.-thick patty. Using your thumb, make a shallow 1 ½-in.-wide indent in the top of each patty. Sprinkle the patties with the spice mixture.
6. Lightly oil the grill. Place the patties on the grill, indent-side facing up, and cook until the burgers release easily from the grill, 3 to 4 minutes. Flip and cook 3 to 4 minutes more for medium.
7. If desired, grill the buns until lightly toasted. Serve the burgers on the buns with the bacon jam and other toppings, as desired.
PER 2 SERVING 522 CAL, 23 G FAT (8 G SAT FAT), 101 MG CHOL, 775 MG SOD, 34 G PRO, 41 G CAR, 2 G FIBER