Serves 4
95 min
Juicy Bacon Burgers with Sriracha Sauce
Recipe GLPR32b27b6ec2d446
Homemade burgers ground fresh from sirloin steak and blended with cold butter for incredible juiciness. Topped with melted pepper jack cheese, crispy bacon, caramelized onions, and a spicy-tangy sriracha mayo. Served on toasted brioche buns with fresh lettuce and homemade condiments.
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Ingredients
1.5 lbs sirloin steak, cut into ¼-inch pieces
3 tbsp cold butter, divided
¾ tsp salt, plus more to taste
1 tsp black pepper, plus more to taste
2 jalapeños, diced (optional)
4 slices bacon, cooked until crispy and chopped (optional)
12 strips thick-cut bacon
¼ cup water
1 large yellow onion, diced
1 tbsp white wine vinegar
3 sprigs fresh thyme
¾ cup ketchup
1 cup mayonnaise
1.5 tbsp sriracha
1 tbsp apple cider vinegar
2 cloves garlic, grated
8 slices pepper jack cheese
4 brioche buns
lettuce
Directions
Cut the sirloin steak into pieces approximately ¼ inch wide. Spread them on a baking sheet, cover with plastic wrap, and freeze for 30 minutes until the pieces become firm but not completely frozen.
Divide the partially frozen meat into three equal portions. Working with one portion at a time, add it to a food processor along with 1 tbsp of cold butter. Pulse until the meat breaks down into pieces slightly larger than rice grains. Spread this processed mixture onto a baking sheet. Repeat with the remaining two portions of meat and remaining butter. Discard any large chunks, connective tissue, or clumps of butter.
If using, fold the diced jalapeños and chopped crispy bacon into the processed meat mixture.
Sprinkle the salt and black pepper over the meat and gently toss to combine, being careful not to overwork the mixture. Divide into 4 equal portions and form each into a patty about ¾ inch thick. Using your thumb, press a small depression (about ½ inch deep) into the center of each patty. Cover with plastic wrap and freeze for 30 to 40 minutes until firm.
Slice the thick-cut bacon strips into pieces about ½ inch wide. Place the bacon and water in a cast iron skillet over medium-low heat. Cook, stirring occasionally, until the bacon is crispy, about 20 to 25 minutes. Transfer the bacon to paper towels to drain, reserving 2 tbsp of bacon fat in the skillet.
Add the diced yellow onion to the skillet with the bacon fat and cook over low heat, stirring occasionally, until deeply caramelized and golden, about 25 to 30 minutes. Transfer to a ceramic bowl and stir in the cooked bacon, white wine vinegar, and thyme sprigs. Season with salt and pepper to taste. Cool to room temperature, then refrigerate until ready to serve. Remove thyme sprigs before serving.
In a small bowl, whisk together the mayonnaise, sriracha, apple cider vinegar, and grated garlic. Refrigerate until ready to use.
Preheat a grill to high heat and oil the grates. Season the frozen patties with additional salt and pepper as desired. Grill for 5 to 8 minutes per side, until the internal temperature reaches 160°F for medium doneness. During the final 2 to 3 minutes of cooking, place 2 slices of pepper jack cheese on top of each burger and allow it to melt.
Remove the burgers from the grill and rest them on a plate for a minute while you toast the brioche buns on the grill for 1 to 2 minutes, watching carefully to prevent burning.
To assemble, spread sriracha sauce on the toasted bun bottoms. Layer with lettuce, the burger patty with melted cheese, and a generous spoonful of caramelized onions and bacon. Top with the bun and serve immediately.
