Burger Recipe
72-hour brined and 24-cooked capicola shoulder bacon, crispy and basted in ancho barbecue sauce, served on a brioche milk bun with frites.
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Ingredients
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Brined Capicola Shoulder Bacon
Ancho Barbecue Sauce
Burger Assembly
Method
Brining the Capicola
- 1
Prepare the Brine
In a large pot, combine kosher salt, brown sugar, black peppercorns, crushed garlic, thyme, and water. Stir until the salt and sugar are dissolved.
- 2
Brine the Capicola
Submerge the capicola in the brine and refrigerate for 72 hours, turning occasionally.
Cooking the Capicola
- 3
Cook the Brined Capicola
Remove the capicola from the brine, rinse it under cold water, and pat dry. Smoke or roast the capicola at 225°F (107°C) until it reaches an internal temperature of 190°F (88°C), approximately 24 hours.
Preparing the Ancho Barbecue Sauce
- 4
Make the Sauce
In a saucepan, combine ancho chili powder, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, garlic powder, onion powder, and salt. Simmer over low heat for 20 minutes, stirring occasionally.
Assembling the Burger
- 5
Assemble the Burger
Slice the brioche buns in half and toast them. Place a lettuce leaf and a slice of tomato on the bottom half of each bun. Add a generous portion of the crispy capicola shoulder bacon. Drizzle with ancho barbecue sauce and top with the other half of the bun.
- 6
Serve
Serve the burgers immediately with a side of frites.
