Recipe by Simply Chris
We love burgers, plain or fancy. This recipe from Food and Wine is a nice alternative to an ordinary burger, suitable for serving to guests. You can make the mayo hotter or milder depending on your taste by using more or less of the chipotle. We liked it just the way it is. I did change the amount of bacon and ground beef, the original recipe called for 1/2 pound burgers and this version makes up 4 1/4 pound burgers.
- 4 slices bacon
- 8 sun-dried tomatoes packed in oil, drained
- 1 garlic clove
- 1 chipotle chile in adobo, seeded, or
- 1 teaspoon hot sauce
- 1 teaspoon cider vinegar
- 1⁄2 cup mayonnaise
- salt & freshly ground black pepper
- 1 lb ground beef
- extra virgin olive oil, for brushing
- 4 kaiser rolls, split
- 1 bunch arugula, thick stems removed (6 ounces)
Directions See How It's Made
- Cook the bacon until crisp, drain on paper towels then crumble.
- In a mini food processor, pulse the sun-dried tomatoes with the garlic, Chipotle and vinegar until finely chopped.
- Add the mayonnaise and puree until smooth.
- Add the bacon, season with salt and pepper and pulse just until combined.
- Form the meat into 4 patties and brush lightly with olive oil.
- Season with salt and pepper and grill until desired doneness.
- Brush the cut sides of the rolls with olive oil and grill until lightly browned, about 2 minutes.
- Spread the mayonnaise on the cut sides of the rolls and set the burgers on the bottom halves.
- Top with the arugula, close and serve.