Bay St. Burger Recipe

Form patty

Divide 6 oz ground Black Angus into a single ball and gently form into a 3/4-inch thick patty slightly wider than the bun. Do not overwork. Make a shallow dimple in the center with your thumb to prevent doming.

Season

Season both sides of the patty with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper immediately before cooking.

Cook patty

Preheat a cast-iron skillet or grill over medium-high heat until very hot. Add the patty and cook 3-4 minutes on the first side without pressing. Flip and cook 2.5-3 minutes for medium (adjust ±1 minute for desired doneness). Internal temp target 145-160°F depending on preference. Remove and let rest on a plate for 3 minutes.

Toast bun

While the patty rests, spread 1 tsp softened butter on the cut faces of the bun. Toast buttered faces in the same skillet, cut-side down, about 45–60 seconds until golden and slightly crisp.

Assemble

On bottom bun spread 1 tbsp of the Smoked Paprika BBQ Cream Cheese (see that section). Place the rested patty on top, then add 2 slices of double-smoked beer bacon, shoestring onions (a small handful), 2 slices beefsteak tomato, 3 rings red onion, and 3 pickle slices. Drizzle or spread 1 tbsp Scotch Bonnet Hot Lime Aioli on the top bun, place top bun and serve immediately.

Combine 2 tbsp room-temperature cream cheese, 1/2 tsp smoked paprika, 1 tbsp mild BBQ sauce, 1/4 tsp honey (optional), 1/4 tsp lemon juice and 1/8 tsp salt in a small bowl. Whisk with a fork until smooth and homogenous. Taste and adjust salt or BBQ level. Chill briefly if needed to firm before spreading.

In a blender or with an immersion blender, combine 2 tbsp mayonnaise, 1/4 of a scotch bonnet (seeds removed for milder heat; include seeds if you want it hotter), 1 tsp fresh lime juice, 1/4 tsp minced garlic, 1/4 tsp honey and 1/8 tsp salt. Blend until smooth and bright. Scrape into a bowl and refrigerate until assembly. Adjust lime or honey to balance heat and acidity.

Place 2 slices thick-cut bacon in a small skillet in a single layer. Add 1/4 cup dark beer and 1 tsp brown sugar. Simmer over medium-low heat until the beer has mostly evaporated and bacon is partially cooked and glazed, about 6–8 minutes. Remove bacon and transfer to a rack. Finish by placing bacon on a foil-lined sheet and broiling or pan-frying in a dry skillet over medium-high to crisp and develop smoky edges, about 2–4 minutes per side, watching carefully to avoid burning. Drain on paper towel.

If you have a smoker or grill with wood chips, you may smoke the bacon lightly for 10–15 minutes at low heat (175–200°F) before the beer glaze step to intensify 'double-smoked' flavor. Allow to cool slightly before assembling.

Peel and very thinly slice 1/2 a yellow onion into julienne (shoestring) strips. Pat dry with paper towel. In a shallow bowl, whisk together 1/4 cup all-purpose flour, 1 tsp cornstarch and 1/4 tsp salt. Toss the onion strips lightly in the flour mixture until evenly coated; shake off excess.

Heat 1 cup vegetable oil in a small heavy-bottomed pot or skillet to 350°F (or until a small breadcrumb sizzles). Fry the coated onions in batches (do not overcrowd) until golden and crisp, 1–2 minutes. Use a slotted spoon to transfer to paper towels and season immediately with a pinch of salt. Let cool; they will crisp further.