Holey Cheeseburger

bacon aioli, swiss cheese, spicy pickles

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If you’re looking for an elevated weeknight burger, this is the recipe for you tonight. Start with a tender brioche roll, topped with a juicy pan-seared beef patty and sharp Swiss cheese. Instead of your typical burger condiments, try bacon aioli. A balance of smokey, spicy and sweet, you’ll find many uses for this delicious topping. Finish your burger with grilled red onions, spicy house-made pickles, crunchy iceberg lettuce, and juicy tomatoes. Add some kettle chips, or your favorite crunchy side to complete your dinner.

Difficulty Level

Total Time: 20 minutes

Active Time: 20 minutes

Ingredients

Bacon Aioli

4 ounces bacon
¾ cup mayonnaise
2 tablespoons whole-grain mustard
1 teaspoon pepper sauce, such as Tabasco, to taste
2 teaspoons brown sugar
½ teaspoon smoked paprika
Salt and pepper to taste

Holey Cheese Burger

1 pound 85% lean ground beef
Salt and pepper, to taste
1 tablespoon canola oil
4 slices Swiss cheese
4 brioche hamburger buns
1 red onion, sliced thinly
1 cup shredded iceberg lettuce
2 Roma tomatoes, sliced thinly
Dill pickle slices, for serving
Kettle chips, for serving

Directions

To make the aioli, heat a skillet over medium heat. Add the bacon and cook, turning once, until crisp. Transfer to a paper towel-lined plate and dice when cooled.

Measure out 1 tablespoon bacon fat into a bowl. Add the diced cooked bacon and remaining bacon aioli ingredients and stir to combine well. Taste and adjust seasoning.

Shape the beef into 4 patties. Season with salt and pepper.

Heat the oil in a skillet over medium heat. When hot, add the patties and cook, flipping once, until seared on each side and cooked all the way through, about 8 minutes. Add the cheese after flipping.

Serve the burgers on brioche buns with onion, lettuce, tomatoes, pickles and bacon aioli. Chips on the side.