Yo Mama's Peanut Butter Bacon Burger Recipe

Form patties

Divide the 1.25 lbs ground beef into two equal portions (about 10 oz each). Gently form into slightly wider-than-bun patties about 3/4-inch thick. Do not overwork the meat. Make a shallow dimple in the center of each patty with your thumb to prevent doming during cooking.

Season both sides of each patty with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Brush or rub 1 tablespoon Worcestershire sauce across both patties (split between them). Let rest at room temperature while you prepare other components (15 minutes).

Heat a cast-iron skillet or grill over medium-high heat until smoking point (about 5 minutes). When hot, place patties on the grate or skillet and cook for 3-4 minutes on the first side without pressing. Flip and cook 3-4 minutes for medium doneness. Adjust time by 1-2 minutes if desired. Internal temp target: 135-140°F (medium). Remove patties to a resting plate and tent with foil for 5 minutes.

While patties come to room temp or during last 10 minutes of resting, cook the bacon. In a skillet over medium heat, add 1 tablespoon unsalted butter. Lay 8 slices of thick-cut bacon in a single layer and cook until crisp, about 4-6 minutes per side depending on thickness. Transfer bacon to a paper towel-lined plate to drain. Reserve 1 tablespoon of bacon fat in skillet for flavor (optional) and discard rest.

Warm the 3/4 cup organic creamy peanut butter gently: place peanut butter in a small saucepan over very low heat, stirring constantly, about 1-2 minutes until slightly loosened. Alternatively microwave in 20-second bursts, stirring between, until spreadable but not hot. If the peanut butter seems too thick to spread on a hot burger, stir in 1 teaspoon neutral oil (canola) or 1/2 teaspoon warm water to loosen.

To assemble peanut butter bacon topping: halve the cooked bacon slices if needed to fit buns. Spread about 2 tablespoons of warmed peanut butter over the top of each cooked burger patty, then layer 3-4 slices of crisp bacon atop the peanut butter so it adheres. The peanut butter melts slightly with the hot patty and bacon.

Peel and thinly slice the 2 red onions into long, thin half-moons (about 1/8-inch).

In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the sliced onions and sauté 4-5 minutes until starting to soften. Add 1 tablespoon brown sugar and stir to coat.

Pour in 1/2 cup dry red wine and 1 tablespoon apple cider vinegar, then add 1/2 tsp kosher salt. Reduce heat to low and simmer gently, stirring occasionally, until onions are deeply colored and very soft, about 15-20 minutes. If the pan becomes dry, add 1-2 tablespoons water. Taste and adjust seasoning. Remove from heat and keep warm until assembly.

If using store-sliced dill pickles, drain and set aside. For a quick-pickle: place thin cucumber rounds (or dill pickle slices) in a jar with 1/2 cup pickling brine and let sit at room temperature for at least 15 minutes (longer for stronger flavor). Drain before assembling.

Make the grainy mustard aioli (for one side of the bun): In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon whole grain mustard, 1 teaspoon fresh lemon juice, and 1 minced garlic clove. Whisk until smooth. Taste and season with a pinch of salt if needed.

If you want a complementary peanut aioli instead of plain house aioli, mix 2 tablespoons of the warmed peanut butter with 2 tablespoons mayonnaise and 1/4 teaspoon lemon juice until smooth. This can be used sparingly for extra peanut flavor.

Combine 1/4 cup mayonnaise, 1/2 minced garlic clove, 1/2 teaspoon lemon juice and 1/4 teaspoon salt. Whisk and chill until assembly. This aioli is a neutral creamy layer that pairs with the grainy mustard aioli.

In a small bowl combine 1/2 cup ketchup, 1 teaspoon finely minced fresh rosemary, 1/4 teaspoon apple cider vinegar and 1/2 teaspoon brown sugar. Stir until blended. Taste and let sit 10 minutes to meld. Serve in a small ramekin as a dipping sauce alongside the burger.

Toast buns: heat a skillet or griddle over medium heat. Brush cut sides of 2 buns with 1 tablespoon unsalted butter and toast cut-side down until golden, about 1-2 minutes.

Spread about 1 tablespoon of the house aioli on the bottom bun. Place a small handful (about 1/4 cup) of greens on the aioli (optional). Place the rested burger patty (peanut-butter-and-bacon topped) on the greens or directly on the bun.

Spoon a generous portion (about 2 tablespoons) of the braised Burgundy red onions over the patty. Add 2-3 house pickle slices on top of the onions (or to the side if preferred). On the top bun, spread about 1 tablespoon of grainy mustard aioli (or peanut aioli if using). Close the burger.

Serve immediately with a small ramekin of rosemary ketchup on the side for dipping fries or bites of burger. Enjoy.