Hickory.. Recipe

Roast garlic

Preheat oven to 400°F (200°C). Place 3 whole garlic cloves (unpeeled) on a small sheet of foil, drizzle with a few drops of oil, wrap and roast 20–25 minutes until soft and fragrant. Let cool, then squeeze cloves out of skins.

In a small bowl, mash roasted garlic into 1/2 cup mayonnaise. Stir in 1 tsp lemon juice, 1/4 tsp smoked paprika and 1/8 tsp salt. Taste and adjust seasoning. Refrigerate until ready to use. If using store-bought roasted garlic mayo, skip this step.

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange 6 slices of hickory-smoked bacon in a single layer on the rack.

Brush or drizzle the bacon with 2 tablespoons maple syrup. Bake 12–16 minutes until edges are crisp and syrup is caramelized, turning once halfway if needed. Remove and transfer to paper towels to drain.

If using frozen, cook according to package directions (bake or fry) so they’re hot and the cheese is melty just before assembling burgers. Keep warm on a wire rack in a low oven (200°F / 95°C).

Prepare three shallow bowls: flour seasoned with 1/4 tsp salt and 1/8 tsp pepper, beaten egg, and breadcrumbs. Cut mozzarella into 3–4 large sticks if not pre-cut and freeze 20–30 minutes to firm.

Dredge each stick in flour, dip in egg, then coat in breadcrumbs. Repeat egg & breadcrumb for a double coating if desired. Chill 10 minutes.

Heat 2 cups vegetable oil in a heavy skillet or deep pot to 350°F (175°C). Fry sticks in batches 45–60 seconds until golden brown. Drain on paper towels and keep warm in a low oven.

Divide 1 lb ground beef into two equal portions (for 2 burgers). Gently form into 3/4-inch thick patties slightly wider than buns. Do not overwork the meat; press a shallow dimple in the center of each patty to reduce puffing.

Season both sides of patties with 1 tsp kosher salt and 1/2 tsp black pepper. Brush or rub 1 tablespoon Worcestershire sauce over the top of each patty just before cooking.

Preheat a cast-iron skillet or grill to medium-high. Add a little oil if skillet. Cook patties 3–4 minutes per side for medium (adjust time for desired doneness). In the last minute of cooking, place an American cheese slice on each patty and cover pan or close grill to melt cheese.

Toast buns: spread butter on cut sides of 2 buns and toast in a skillet or on the grill until golden, about 1–2 minutes.

Spread about 1 tablespoon roasted garlic mayonnaise on the bottom half of each bun. Add leaf lettuce and two slices of red onion on top of mayo (this creates a barrier so the bun doesn’t get soggy).

Place the cheese-topped beef patty on the prepared bun. Lay 3 slices of maple-hickory bacon across the patty.

Arrange 2 hot mozzarella sticks on top of the bacon (if using whole sticks, break to fit). Drizzle about 1.5 tablespoons barbecue sauce over the mozzarella sticks and bacon.

Top with 2 pickle chips, then spread about 1 tablespoon roasted garlic mayo on the top bun and place on burger. Press lightly to adhere.

Repeat for second burger. Serve immediately with extra barbecue sauce and remaining mayo on the side.