SWEET PEA BACON BURGER with SMOKEY SHARP CHEDDAR CHEESE
Sweet Pea Mayonnaise Spread:
1 cup Mayonnaise
Â¾ cup fresh Peas, remove from pods (if not available use frozen peas that are thawed to room temperature)
2 tsp shallot, chopped
Â¼ tsp freshly ground black pepper
1/8 tsp kosher salt
18 slices of pepper bacon, thick
2 lbs ground chuck
2 tsp kosher salt
Â½ tsp freshly ground pepper
Colavita Extra Virgin Olive oil, for brushing the grill rack and buns
6 slices of Smokey Sharp Cheddar cheese, 1/4 inch thick
6 Potato buns, split
Preheat your gas grill to high.
To make the Sweet Pea Mayonnaise Spread, combine the mayonnaise, peas, shallot, black pepper, and salt in a medium bowl. Stir together until incorporated. Set aside.
To cook the pepper bacon, place a cast iron skillet on the grill and heat until good and hot. Place the bacon in the preheated skillet. Cook the bacon until crisp about 7 minutes a side. Remove the bacon and drain on a paper towels. Set the bacon to the side and let cool to room temperature. Remove the skillet from the grill.
To prepare the patties, gently combine the chuck, salt and pepper in a large bowl. Gently mix together using your hands. Divide the seasoned ground chuck into 6 equal parts and form into patties.
Brush the grill rack with olive oil. Place the patties on the grill, cover and cook for 5 minutes. Turn the patties, and continue cooking for another 5 minutes. Place the thick Smokey Sharp Cheddar cheese slices on the patties during the last 3 minutes of grilling. Brush the buns with olive oil and place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
To assemble the burger, slather the top bun with 3 tablespoons of Sweet Pea Mayonnaise Spread. Place the patties on the bottom bun. Place 3 slices of bacon on top of each patty. Add the bun top with wooden skewers and serve.
Makes 6 burgers.