8 slices thick-sliced bacon
8 fresh jalapeños, sliced
(or 1 jar sliced pickled
1 small bottle agave syrup
Each 6 oz. burger patties made from 80/20 ground chuck, sprinkled lightly with McCormick’s Montreal Steak Seasoning (NOT the burger seasoning)
1 slice Boars Head American Cheese or CooperSharp CV Cheese (those lucky Pennsylvanians, again, have this delicious flavored American Cheese)
*Vidalia Onion Strings & Horseradish Sauce (optional, but delicious!) -recipe below
Publix French-style sandwich buns
Fry the hickory smoked bacon til very crisp in a skillet over medium heat. Remove bacon to a plate and immediately pour 1/2 bottle of agave syrup over the bacon and toss like a salad. Set aside.
Heat other half bottle of agave syrup in small pan and toss in jalapeños. Sauté until peppers are thickly glazed. Set aside.
For the burger: Grill the burger patty over medium-high heat until it’s to your desired doneness ( I always cook my hamburgers to medium well, just a little pink in the center).
Start building, beginnng with the cheese. After the cheese melts on the burger patty place burger on bottom bun then top with some glazed bacon, lettuce, tomato, glazed jalapeños and onion strings.
Vidalia Onion Strings with Horseradish Aioli
vegetable oil for frying (to a depth of at least 3 inches)
1 good sized Vidalia onion
1 1/4 cup buttermilk
1 1/2 cup Wondra instant flour
1 tsp salt
1 tsp black pepper
For the horseradish aioli:
1/2 cup mayonnaise
2 Tbsp prepared horseradish
juice of 1/2 lemon
a dash of salt
lots of freshly cracked black pepper to taste
Peel and thinly slice the onion.
Pour the buttermilk into a large bowl and add the onions, carefully separating the rings with your fingers.
In a pie plate or similar dish toss together the flour, salt and pepper.
Heat the oil in a large pot to a temperature of 340-350F. A clip on thermometer helps.
When the oil is hot, grab a handful of rings from the buttermilk and let the excess drip off. Toss them in the flour, coating all surfaces. Shake off any excess before dropping them in the oil. Fry for about a minute and a half, until golden and crispy. Drain on a paper bag or paper towels. (Fry the onions in batches to avoid crowding the pan.)
Mix the horseradish aioli ingredients together. Spread aioli on lightly grilled insides of sandwich bread and then proceed to add your toppings