CLASSIC BURGERS with BACON AIOLI 8 Servings
1 pound black pepper uncured bacon, cut into thin strips
2 LARGE Egg yolks
1/4 cup apple cider vinegar
3 garlic cloves, minced
1 tablespoon Dijon mustard (OPTIONAL)
3/4 cup avocado oil
1 pound ground pork
1 pound ground beef
1 pound ground sirloin brisket
FRESH ground sea salt and black pepper, to taste
8 hamburger buns (OPTIONAL)
CONDIMENT SUGGESTIONS
Lettuce
Tomato
Sliced Red Onions
Pickles
Sliced Cheddar Cheese
Crispy Onion Strings
- In a sauté pan over medium heat, fry bacon until crispy (about 8 – 10 minutes).
- Drain bacon pieces on a paper towel and cool. Discard or save bacon grease for another use.
- In a food processor, add bacon, egg yolks, vinegar, garlic and mustard. Purée ingredients and slowly add oil until emulsified and liquid is thick like a mayonnaise.
- Season aioli to taste with salt and pepper.
- Transfer to a container and refrigerate until ready to use. Aioli can be made up to a week in advance.
- Preheat grill to 350-375º, or a cast iron skillet over medium-high heat.
- In a stainless steel bowl, combine ground pork, brisket and beef, mixing gently and thoroughly by hand.
- Form burgers into 6 – 8 ounce patties and set on a sheet pan lined with parchment paper.
- Make an indentation in the center of each patty.
- Season all patties liberally on both sides with salt and pepper. For even cooking, allow to come to room temperature for about 20 – 25 minutes.
- Place burgers on grill or in pan and cook 6-8 minutes per side until internal temperature reaches 155º. Allow burgers to rest 15 minutes.
- Serve burger on a toasted bun (we prefer bunless) with bacon aioli, piled high with your favorite burger condiments.