Prep 30 mins
Cook 0 mins
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)
- 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.
This is one excellent burger. Loved the sauce and piled it on. It took the burger from ordinary to something special.
This was an excellent twist on the plain old burger. I would even use the mayo mixture on a sub sandwich. Thanks!
WHAT A BURGER!! Wow, these were great! Made these for the 4th of July, and was asked for the recipe! They were a HIT! I also used 2 garlic cloves and 2 chiles with wonderful results!! Thank you for posting this recipe!!