Bash burger

Ingredients:

Burgers

• 1 kg of ground beef
• 6 tsp Dijon mustard
• 6 slices of cheese
• 6 sesame seed buns, cut in half horizontally
• Sliced ​​pickles, for assembly
• Vegetable oil, for frying

Onion jam with bacon

• 12 slices bacon, diced
• 1 tbsp. l. rapeseed oil
• 1 large onion, diced
• 1 tbsp. white wine vinegar
• 1 sprig of thyme, leaves picked

Secret sauce

• 1 cup mayonnaise
• 3/4 cup ketchup
• 1 tbsp sherry vinegar
• 1.5 tsp. sriracha sauce
• 1 clove garlic, coarsely chopped

Preparation:

1. In a large skillet over medium heat, cook the bacon until crisp, 8-10 minutes. Transfer to paper towels; drain most of the fat, reserving 3 tablespoons in the skillet. Add the canola oil and heat over low heat. Add the onion, cover, and sauté for 10 minutes. Remove the lid and cook, stirring occasionally, until softened, another 10-15 minutes. Return the bacon to the skillet, stir in the white wine vinegar and thyme, and season with salt and pepper to taste.
2. Make the secret sauceCombine mayonnaise, ketchup, sherry vinegar, Sriracha, and garlic in a food processor and process until smooth; season with salt and pepper to taste.
3. Make some burgersPreheat the grill to medium-high heat and brush the grates with vegetable oil. Form the ground beef into six 1/2-inch-thick patties, season with salt and black pepper. Grill for 5 minutes, flip, and brush with mustard. Grill for another 5 minutes for medium-rare, topping each patty with a slice of cheese 1 minute before done.
4. Spread sauce on the bottom halves of the buns; top with cheese patties, onion-bacon jam, and pickles, and cover with the top halves of the buns.