M-22 Recipe
Seared beer-braised burger, MI cherry chutney, pecan wood smoked shoulder bacon, pesto aioli & aged Swiss on a buttery brioche bun.
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Ingredients
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Burger Ingredients
Cherry Chutney Ingredients
Pecan Wood Smoked Bacon Ingredients
Pesto Aioli Ingredients
Method
Burger Preparation
- 1
Prepare the Burger Patties
In a bowl, combine the ground beef with salt and black pepper. Form into 2 equal patties.
- 2
Beer-Braise the Patties
In a skillet over medium heat, add the beer and bring to a simmer. Add the burger patties, cover, and cook for about 10-12 minutes, flipping halfway, until cooked through.
- 3
Melt the Cheese
In the last minute of cooking, place a slice of aged Swiss cheese on each patty, cover until melted.
Cherry Chutney Preparation
- 4
Cook the Chutney
In a saucepan over medium heat, combine the pitted cherries, chopped onion, apple cider vinegar, brown sugar, grated ginger, cinnamon, and a pinch of salt. Cook for 15-20 minutes, stirring occasionally, until the mixture thickens.
Bacon Preparation
- 5
Cook the Bacon
In a skillet, cook the pecan wood smoked bacon over medium heat until crispy. Remove and drain on paper towels.
Pesto Aioli Preparation
- 6
Mix the Aioli
In a small bowl, mix together mayonnaise and pesto sauce until well combined.
Assembly
- 7
Build the Burger
On the bottom half of each brioche bun, spread a generous amount of pesto aioli. Add the beer-braised burger patty topped with melted Swiss cheese, followed by a slice of crispy bacon and a spoonful of cherry chutney. Finish with the top half of the bun.