PB, Bacon, & Pickle Burger

Maddox, this one was created for you, my bacon burger lover. We went out to lunch together recently, and I had ordered a peanut butter burger for myself. You instantly wished you had ordered what I ordered instead, so I promised that I'd make them at home, and that they'd be even better. I must have lived up to that promise because you told me it's the best burger I've ever made.

This burger has so many delicious elements. From the PB spread to the burger sauce, the crispy bacon to the pickles, and the carmelized onions to the buttery, toasted brioche bun, this has so many incredible flavors going on, and it all just melds together so well. This recipe makes 8 burgers.

INGREDIENTS

2 lbs ground beef (I use 85/15)

salt & pepper

2 T worcestershire

24 slices of bacon

1 cup creamy peanut butter

A couple of dashes of preferred smoky hot sauce

2 T. warm water

8 American cheese slices (can use cheddar instead)

Olive oil

1 onion, sliced

Sliced pickles

Lettuce

Brioche buns

Mayonnaise or butter

Burger Sauce (recipe in separate post)

DIRECTIONS

Remove the ground beef from the refrigerator to get the initial chill off of it. Heat a nonstick skillet over medium-low heat, and add a couple of swirls of olive oil. Cut the onion into thin slices, add to the pan, sprinkle a little salt on them, and cook until caramelized, stirring occasionally. Set aside when done. While the onions cook, prepare the peanut butter sauce. In a microwaveable bowl, add the peanut butter and warm for 30 seconds. Stir in the water and the dashes of hot sauce. Set aside.

Line 2 rimmed baking sheets with foil and lay the pieces of bacon on them. Put the bacon in the oven right after you turn the oven on to 375 degrees. By putting the bacon into a cold oven and allowing it to heat up with the bacon already in it, you are preventing your bacon from curling. Cook 8-10 minutes until you really start to smell the bacon and then flip it using tongs. Continue cooking until it's as crispy as you want it. Remove from the baking sheets and put on a paper towel-lined plate.

Preheat your grill or grill pan on medium-high heat. Prepare the hamburgers. In a large bowl, combine the beef, salt & pepper, and worcestershire. Do not overmix. Divide the meat in half, and then in quarters. From each quarter, make 2 balls and shape into patties that are wider than the buns. By using this method, you should get 8 fairly equal in size, hamburger patties. Brush both sides of the patties with a little olive oil. For medium rare burgers, cook the first side for 3-4 minutes, the flip and cook for 3 more. Add the sliced cheese and cook for 1 more minute. Remove the burgers from heat and allow to rest for a couple of minutes with foil tented over them to keep them warm.

While the burgers are cooking, toast the hamburger buns by opening them up, spreading a little mayonnaise or butter on them, and putting under the broiler until golden brown. Don't forget about the buns like I often do though! Otherwise, you'll be scraping off the burn like I have to do too often.

Assemble the burgers. Yes, I'm giving specific directions on how to do this because you, Maddox, always tell me that you don't know how to (I know this is just a ploy for me to make it for you, but still. Here it is). On one of the bun halves, spread about a tablespoon (or more if you want!) of the peanut butter spread. On the other half, spread some burger sauce. To the bottom bun, add the burger patty, caramelized onions, pickles, bacon, and lettuce. Top the burger with the top half.

There you go, baby! Enjoy!