Desert Mountain Burger Recipe

Cook onions low and slow

Heat olive oil and butter in a medium skillet over medium-low heat. Add the thinly sliced onions and sprinkle with 1/4 tsp salt. Cook, stirring every 3–5 minutes, until soft and deeply golden, 20–30 minutes. If onions begin to stick, add 1–2 tbsp water to deglaze.

When onions are translucent and golden, add brown sugar and balsamic vinegar. Stir and cook another 2–3 minutes until slightly jammy. Remove from heat and keep warm.

Bake or pan-fry bacon

Preheat oven to 400°F (200°C) if baking. Arrange bacon in a single layer on a rimmed baking sheet lined with foil and a rack. If pan-frying, use a large skillet over medium heat.

Whisk together bourbon, brown sugar and black pepper. Brush or spoon the glaze over bacon slices once they start to render (after ~8 minutes in oven or 5–6 minutes in skillet). Continue cooking until bacon is crisp and caramelized, 4–6 more minutes. (Oven times: total 12–18 minutes depending on thickness.) Transfer to paper towels to drain.

In a small bowl combine mayonnaise, minced garlic, lemon juice, Dijon mustard, smoked paprika, 1/8 tsp salt and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust seasoning. Refrigerate until assembly.

Form patties

Divide ground beef into four equal portions (about 4 oz each for 4-serving yield). Gently form into patties about 3/4-inch thick and slightly wider than buns. Do not overwork meat. Make a shallow thumb indentation in the center of each patty to promote even cooking.

Season both sides of patties with salt and black pepper just before cooking.

Heat a heavy skillet or griddle over medium-high heat. Add 1 tbsp butter and let melt. Add patties and cook until a deep brown crust forms, about 3–4 minutes per side for medium (adjust time for desired doneness). During the last 1–2 minutes of cooking, place a slice of Beehive cheddar on each patty and cover pan briefly to melt cheese.

Remove patties to a plate and let rest 2–3 minutes.

Halve the burger buns and spread a thin layer of butter on cut sides. Toast cut sides in a skillet or under broiler until golden, about 1–2 minutes. Remove and keep warm.

To assemble: spread about 1 tbsp aioli on the bottom bun. Place a lettuce leaf on the aioli, add the cheesy burger patty, top with 2 slices of bourbon bacon (or as desired), spoon 2–3 tbsp caramelized onions over bacon, add 2–3 tomato slices, and finish with a light smear of aioli on the top bun. Close sandwich.

Serve immediately with preferred side. Leftover aioli and caramelized onions refrigerate up to 4 days; bacon and patties are best the same day.