Feast Your Eyes on These “Born to Be Styled” Burgers

Black Pepper bacon

• Pre-heat oven to 350 degrees.
• Slice each bacon slice in half crosswise and lightly season with pepper on both sides.
• Place a wire rack on a sheet pan and lay bacon on wire rack.
• Cook bacon for 15 minutes, then flip and cook for an additional 10 minutes until golden brown.

Onion Jam

• On medium heat, add grapeseed oil and onions and sauté continuously for 10 minutes.
• Add bourbon, honey, brown sugar, and apple cider vinegar and sauté for another 3 minutes until reduced to 1/3 in volume and syrupy; season with a pinch of salt and pepper and cool to room temperature.

Burger

• Thaw burgers in refrigerator overnight, then bring to room temperature on counter for about 15 to 20 minutes.
• Gently flatten burgers out to about 1/2” thickness and generously season only one side of burger patties with salt and pepper, leaving the other side unseasoned.
• Flip two burger patties seasoned side-down and place two slices of fontina cheese in the middle of the patties.
• Top with the other two burger patties seasoned side-up, pressing and sealing the edges to secure the cheese in the center.
• In a large cast-iron pan on medium-high heat, add vegetable oil and cook stuffed burgers 3 minutes on one side.
• Add butter to pan, flip burgers, and butter baste for 30 seconds.
• Continue to cook burgers for two minutes.
• Top each patty with a slice of fontina cheese, add water to pan, and cover with lid; cook for 30 to 45 seconds until cheese is melted.
• Remove burgers from pan.
• Add about 1 tablespoon of mayonnaise to each side of bun and toast on medium-high heat in a clean pan until golden brown.
• Assembly: Add ketchup, mustard, and mayonnaise to each side of burger buns. Add about 2 spoonfuls of onion jam to bottom bun, then top with three pickles, then the stuffed burger, then four bacon halves, then half a handful of potato chips, and finish with the top bun.

• Preheat grill to 425 degrees Fahrenheit
• Grill poblano peppers for 12-15 minutes, flipping regularly, until charred.
• Remove peppers from grill, discard seeds and stems, and chop.
• Season each thawed burger with 1/4 tablespoon of taco seasoning and grill to desired doneness.
• Add one slice of pepper Jack cheese during the last 30 seconds of grilling until cheese melts.
• Place burger on toasted bun and top each with one piece of lettuce, one teaspoon of queso cheese, one teaspoon of pico de gallo, some grilled poblano peppers, and four crushed tortilla chips.

Blueberry Balsamic Thyme Sauce

• Combine blueberries, sugar, lemon juice, balsamic vinegar, and thyme in a sauce pan over medium heat. Stir continuously until sugar melts and mixture starts to bubble.
• Turn heat to low and then continue to simmer for 15 minutes.
• Remove from heat and let cool completely.
• Chill in refrigerator for at least two hours but no longer than one day before making burgers.

Basil-Garlic Aioli

• Combine mayonnaise, basil, garlic, lemon juice, and extra virgin olive oil in a food processor.
• Blend well until basil has been chopped and everything is well combined.
• Chill in refrigerator until needed.

Boho Burger

• Prepare burger to desired doneness and add cheese.
• Add arugula to bottom bun and top with cooked burger with melted cheese.
• Add on the blueberry sauce and one halved bacon strip.
• Spread the basil garlic aioli on the top bun and place on burger.

Pesto Dressing

• Add mayonnaise and pesto to small bowl and stir until well combined.

Chic Burger

• Season thawed burgers with salt and pepper and cook to desired doneness, approximately 3-5 minutes per side.
• Top with sliced mozzarella and cover until melted.
• Spread pesto dressing on both sides of hamburger buns. Add lettuce to bottom bun, then top with burger, tomato, basil, and a drizzle of balsamic glaze.