Haven Burger Recipe

Cook bacon

Place bacon slices in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Transfer to a paper towel-lined plate to drain. Reserve 1 tablespoon of bacon fat for the jam; chop remaining bacon into bite-size pieces and set aside (about 4–5 slices chopped).

Make bacon jam

Heat the reserved bacon fat over medium heat in the same skillet. Add 1 cup thinly sliced sweet onion and cook until softened and beginning to caramelize, about 6–8 minutes. Add brown sugar and stir to combine, cooking 1–2 minutes until syrupy. Add apple cider vinegar, balsamic vinegar, black pepper and 2 tablespoons water; simmer gently until thick and jammy, about 5–7 minutes. Stir in the chopped cooked bacon. Taste and adjust seasoning. Keep warm and set aside.

Prepare rings and batter

Separate the onion into 1/2" rings and pat dry. In a bowl whisk together 1/2 cup all-purpose flour, 1 teaspoon cornstarch, 1/4 teaspoon baking powder and 1/2 teaspoon salt. Gradually whisk in 1/2 cup cold sparkling water until a slightly thick, bubbly batter forms. Refrigerate batter for 10 minutes.

Fry ringlettes

Heat 2 cups vegetable oil in a heavy pot to 350°F (175°C). Working in small batches, dip onion rings into the batter, shake off excess, and gently lower into hot oil. Fry until golden and crisp, 2–3 minutes per batch. Use a slotted spoon to transfer to paper towels and season immediately with a pinch of salt. Keep warm in a low oven if needed.

In a small bowl whisk together 1/2 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 1/2 teaspoon minced garlic, 1/4 teaspoon smoked paprika, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth. Taste and adjust acidity or seasoning. Chill until assembly.

Form patties

Divide 1 lb ground beef into two equal portions (about 8 oz each). Gently form each into a 3/4" thick patty slightly wider than the buns. Press a shallow dimple in the center of each patty with your thumb to reduce puffing when cooking. Season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper each, and brush a light film of Worcestershire sauce on the top of each patty.

Toast buns

Heat a griddle or large skillet over medium heat and add 1 tablespoon neutral oil. Butter the cut sides of the brioche buns with 1 teaspoon softened butter each. Place buns cut-side down on the griddle and toast until golden, about 1–2 minutes. Remove and set aside.

Cook patties and melt cheese

Increase heat to medium-high. Add the patties to the hot griddle (work in a single layer). Cook without pressing until a brown crust forms, about 3–4 minutes. Flip and cook another 3 minutes for medium; in the last 1 minute place two slices of aged white Vermont cheddar on each patty and cover with a lid or tent with foil to melt, about 1 minute. Remove to a resting plate for 2 minutes.

Assemble burgers

Spread 1–2 tablespoons katsup aioli on the bottom bun. Top with lettuce (if using), the cheddar-topped patty, 2 slices of crispy bacon per burger, 1–2 tablespoons sweet onion bacon jam, a couple of sweet onion slices, one thick slice of heirloom tomato, and 4–6 fried onion ringlettes. Finish with a spoonful more katsup aioli on the top bun and close. Serve immediately.