RECIPES: Recipe Details

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All American Redux

Inspired  by  the  All--‐American  bacon  cheeseburger,  this  recipe  gives  the  standard  burger  a  modern  facelift,  taking  classic  comfort  flavors  to  another  level.  Smokey--‐  sweet  tomato  jam  and  tangy,  caviar--‐like  pickled  mustard  seeds  will  make  you  forget  all  about  ketchup  and  mustard,  with  creamy  White  Cheddar  and  crispy  bacon  combining  for  a  decadent  take  on  an  old  classic.  


Pickled Mustard Seeds:

½ Cup Apple Cider Vinegar
½ Cup Mustard Seeds
¼ Cup Honey
½ Teaspoon Salt
½ Teaspoon Crushed Red Pepper Flakes*

Cherry Tomato Jam:

1 Pound Cherry Tomatoes
½ Cup Sugar
3 Tablespoons Apple Cider Vinegar
1 Tablespoon Smoked Paprika
Salt And Pepper To Taste

Burger Patties:

2 Cloves Garlic, Minced 
1 Tablespoon Each --‐ Worcestershire, Soy Sauce, And Fish Sauce* 
2 Teaspoons Smoked Paprika
1 Teaspoon Salt Freshly Ground Pepper To Taste
2 Pounds Ground Chuck
6 Slices White Cheddar Cheese

Vegetable Oil, For Brushing
1 Large Red Onion, Sliced
Salt And Pepper To Taste
6 Hamburger Buns, Lightly Toasted
3 Cups Loosely Packed Fresh Arugula
1 Avocado, Peeled, Pitted, And Sliced
12 Slices Pre--‐Cooked Bacon

*Fish Sauce And Red Pepper Flakes Are Optional But Recommended


Preheat the grill.

To make the pickled mustard seeds, combine all ingredients in a medium saucepan and bring to a boil. Reduce to a simmer, and let cook for 5 minutes, stirring occasionally. Remove from heat, let cool slightly, and place in refrigerator until ready to use.

To make the tomato jam, place the tomatoes in a blender and puree. Pour into a medium saucepan along with all of the remaining jam ingredients, and bring to a boil over medium--‐high heat, stirring often. Reduce to a simmer and let cook, stirring occasionally, until thickened to a jam--‐like consistency, about 40--‐45 minutes.

While the jam is cooking, begin preparing the burger patties. Combine all of the patty ingredients, except for the cheese, in a large bowl. Lightly mix to combine, handling the meat as little as possible to avoid compacting, and form into 6 equal patties. Make a shallow indentation in the center of each one. Brush the grill with oil, and cook the patties for 4--‐5 minutes on each side, or to desired doneness. Top with cheese slices 2 minutes before finishing, and set aside.

For the grilled onions, brush the slices with oil on both sides and sprinkle with salt and pepper. Place on the grill, cover, and let cook for 4--‐5 minutes on each side, or to desired doneness.

To assemble the burgers, spoon equal parts tomato jam on the top buns, and pickled mustard seeds on the bottom buns. Stack grilled onions, burger patties with cheese, bacon, avocado, and arugula, then top with tomato jam covered top buns.

Cooking Tip: Pickled mustard seeds can be made up to a week in advance.