Smoky Sage and Bacon Burgers with Sweet Grilled Onion Marmalade, Crispy Bacon and Roasted Garlic Dijon Aioli
12 ounces thinly sliced double smoked bacon, each slice cut in half
2.1 ounces (one package – 15 slices) cooked ready-to-eat bacon (Oscar Mayer brand preferred)
5 Tablespoons minced fresh sage
2 tsp. dried sage
1 3/4 tsp fine sea salt
1 tsp freshly ground black pepper
1 1/2 lbs boneless prime rib eye steak, ground by butcher
1 lb. ground chuck (80% lean, 20% fat)
30 green onions or scallions, root ends trimmed off and cleaned
2 large red onions, peeled and sliced 1/2 inch thick
olive oil spray
fine sea salt and freshly ground black pepper
1 cup pineapple ALL- FRUIT (a very thick jam or preserve)
2 Tablespoons frozen pineapple juice concentrate, defrosted
2 Tablespoons reserved rendered bacon fat
1 tsp fine sea salt
1 tsp freshly ground black pepper
1 cup whole grain dijon mustard
1 cup prepared mayonnaise (Hellmann or Best)
3/4 cup whole roasted garlic cloves (Christopher Ranch brand)
olive oil spray
6 very large challa or brioche hamburger buns (5 1/2-6 inches in diameter)
12 onces sliced smoked provolone cheese
STEP #1. For the Crispy Bacon: Preheat your grill to medium or medium high heat. Place a large cast iron skillet on to the grill as it preheats. Place the double smoked bacon into the pan in one layer (you may have to cook it in 2-3 batches, depending on the size of your pan), and cook until crispy, golden brown and delicious! When all of the bacon is cooked, remove the pan from the grill and adjust the heat on the grill to medium-high to high heat. Pour the fat into a heatproof container and reserve (you will need 2 Tablespoons for the Grilled Onion Marmalade).
STEP #2. For the Burgers: Place the cooked bacon into a food processor and process until finely ground. Scrape the ground bacon into a large mixing bowl. Add the fresh sage, dried sage, fine sea salt and black pepper to the ground. Use a rubber spatula to combine the ground bacon and seasonings thoroughly. Crumble the ground rib eye and ground chuck over the bacon mixture and use your hands to toss the mixture — as you would a salad. Being careful not to over work or over heat the meat mixture, use your hands to thoroughly and evenly combine the burger ingredients in the mixing bowl. Form the mixture into Â¾â€-1â€ thick burgers, using about 1 cup of the meat mixture per burger (you may have a little of the meat mixture left over). Place the burgers onto a tray in one layer and cover with plastic wrap. Chill or keep cool until about 1 hour before you plan to cook the burgers. The prepared burgers should sit at room temperature for at least 30 minutes but no more than 1 hour before you cook them.
STEP #3. For the Grilled Onion Marmalade: Place the green onions onto the hot grill and cook until slightly charred and just wilted (no more than 2 minutes total). Remove the green onion from the grill to cool slightly. When cool enough to handle, finely chop the grilled green onions and measure 1 cup (firmly packed). Place the 1 cup of chopped grilled green onions into a medium mixing bowl (if you have any left over save in the refrigerator for another use). Spray the red onion slices on both sides with the olive oil spray. Season the onion slices liberally on both sides with the salt and pepper. Grill the onion slices on the hot grill for about 3-4 minutes per side. Remove the cooked red onions from the grill to cool slightly. When cool enough to handle, coarsely chop the grilled red onion. Measure 2 cups of the chopped grilled red onion and add it to the chopped grilled green onion in the mixing bowl. Add the pineapple All-Fruit, pineapple juice concentrate, reserved rendered bacon fat, salt and pepper to the chopped onions in the mixing bowl. Use a clean rubber spatula or a large spoon to combine the â€œmarmaladeâ€ ingredients thoroughly. Set aside at room temperature while you prepare the Aioli and cook the burgers.
STEP #4. For the Roasted Garlic Dijon Aioli: Place the whole grain mustard, mayonnaise and roasted garlic cloves into a clean food processor and process until thoroughly combined â€“ the garlic will be pureed and thoroughly combined with the mayonnaise and mustard.
STEP #5. To Finish the Burgers: Lightly spray the burgers on both sides with the olive oil spray. Cook/grill the burgers on the hot grill (high heat) for about 3-4 minutes per side for medium rare (cook 1-2 minutes more if you like your burgers more well done). Top each burger with 1/6 of the sliced smoked provolone cheese when you turn them to cook on the second side. While the burgers cook, lightly spray the cut sides of the buns with the olive oil spray and grill (cut sides down) for about 1-2 minutes, or just until toasted and warm. Remove the toasted buns to individual plates or a serving platter. Spread 2 Tablespoons of the Roasted Garlic Dijon Aioli on to the cut sides of each top and each bottom bun (2 Tbsp on the top and 2 Tbsp. on the bottom). Place 1/6 of the cooked double smoked bacon onto the Aioli on each bottom bun. Place a cooked burger onto each bacon topped bottom bun. Scoop about Â¼-1/3 cup of the Grilled Onion Marmalade on top of each burger and top with the top buns. Enjoy!!