Runderburger Recipe

Cook bacon

Heat a medium skillet over medium heat. Add 1 tbs olive oil and the 150 g finely chopped bacon. Cook, stirring occasionally, until fat starts to render and bacon is lightly browned, about 6–8 minutes.

Sauté onion

Add the finely chopped yellow onion to the pan with the bacon and reduce heat to medium-low. Cook until the onion is soft and translucent, about 6–8 minutes.

Simmer jam

Stir in 2 tbs brown sugar, 2 tbs balsamic vinegar, 1 tbs apple cider vinegar and 50 ml water. Bring to a gentle simmer and reduce heat to low. Cook, stirring occasionally, until mixture is thick and jam-like, about 12–15 minutes. Season with 0.5 tsp black pepper. Remove from heat and let cool slightly.

In a bowl combine 200 g mayonnaise, 1 tsp finely chopped chipotle in adobo, 1 tsp adobo sauce, 1 tbs lime juice, 1 tsp honey, 0.5 tsp smoked paprika and 0.5 tsp salt. Whisk until smooth and taste; adjust chipotle or lime to desired heat/tang. Refrigerate until ready to use.

Preheat oven to 220°C (430°F). Toss 600 g fries or hand-cut potatoes with 2 tbs olive oil, 1 tsp salt and 0.5 tsp black pepper on a baking sheet in a single layer. Bake until golden and crisp, about 20–30 minutes, turning once halfway through. Keep warm.

Form patties

Divide 600 g ground beef into 4 equal portions (about 150 g each). Gently form into patties about 1.5 cm thick and slightly larger than the buns. Do not overwork the meat. Season both sides with 2 tsp salt and 1 tsp black pepper divided among the patties (about 0.5 tsp salt and 0.25 tsp pepper per patty).

Cook patties

Heat a heavy skillet or griddle over medium-high heat until very hot. Add a small splash of oil if needed. Cook patties 3–4 minutes per side for medium (adjust time for desired doneness). During the last 1 minute of cooking, place a slice of cheddar cheese on each patty and cover with a lid to melt.

Prepare toppings

While patties cook, thinly slice the red onion and tomato. Lightly toast brioche buns cut side down in a dry skillet or oven 1–2 minutes until golden. Separate and rinse lettuce leaves and pat dry.

Assemble burgers

Spread a generous spoonful (about 1–2 tbs) of chipotle brioche sauce on the bottom bun. Place lettuce leaf(s) on the sauce, add the cheeseburger patty, then 1–2 tablespoons of warm bacon jam on top of the cheese, a couple tomato slices and a few red onion rings. Spread a little more chipotle sauce on the top bun and close. Serve immediately with fries.