If you are tired of making dried- out burgers, then try this recipe! It features juicy ground chuck patties that are basted with a mustard and Tabasco sauce and then topped with slices of crispy bacon, melted cheese, quickly pickled onions, and kosher pickle chips. For the ultimate condiment, try my homemade burger sauce made with a splash of bourbon.
- 1 1/2 Pounds Ground Beef
- Burger Sauce
- 1 Teaspoon Bourbon (Optional)
- 2 Tablespoons Olive Oil
- 1 Large Red Onion (Sliced)
- 1/4 Cup White Wine Vinegar
- 2 Large Kosher Dill Pickles (Sliced Into Chips)
- 4 Sesame-Topped Brioche Burger Buns (Sliced In Half, Toasted In Bacon Fat)4 Slices Of High Quality Bacon (Cooked Until Crispy)4 Teaspoons Prepared Yellow Mustard
- 4 Teaspoons Tabasco Chipotle Sauce4 Teaspoons Ketchup
- 4 Slices Sharp Cheddar Cheese
- Burger Sauce
- 2 Tablespoons Mayonnaise
- 1 Tablespoon Ketchup
- 1 Teaspoon Tabasco Chipotle Sauce
- 1 Teaspoon Worcestershire Sauce
- Make 4 large burgers (about 4 to 5 inches wide and 1 inch thick) out of the ground beef. Season generously with salt & black pepper Chill in the refrigerator until ready to fry.
- In a medium-sized bowl, combine sliced red onion, vinegar, and sea salt. Stir to combine and set aside. Meanwhile, combine all the burger sauce ingredients and set aside.
- Heat olive oil in a cast iron skillet, sear the burger patties 3 minutes per side and brush each side with 1/2 teaspoon of the ketchup, mustard and Tabasco sauce. Cover each patty with a slice of cheese, cover & steam with a splash of water for 30 seconds.
- To assemble the sandwich, spread a dollop of the burger sauce on the bottom bun, top with a burger patty, followed by pickled onions, pickle chips a teaspoon of ketchup, cover with top bun. Gently press the sandwich and serve.