Hot and Smoky Cheeseburgers With Bacon and Pickled Cherry Pepper Relish Recipe

Name: Hot and Smoky Cheeseburgers With Bacon and Pickled Cherry Pepper Relish Recipe
Total time: 45 min
Yield: 4
Ingredients: 1 1/2 cups pickled cherry peppers, seeds and stems removed, roughly chopped; 1 pound sliced bacon, divided; 1/2 cup sugar; 20 ounces freshly ground beef, divided into four 5-ounce patties; Kosher salt and freshly ground black pepper; 4 thick slices yellow or white onion; 4 slices American or cheddar cheese; Shredded iceberg lettuce and pickles (if desired); 4 toasted hamburger buns

An homage to the Smoke Stack burger from Shake Shack, this big, fat, grilled burger gets topped with American cheese, crisp bacon, grilled onions, and a spicy and tangy bacon and pickled cherry pepper relish.

The Burger Lab's Toppings Week 2013: Hot and Smoky Cheeseburgers with Bacon and Pickled Cherry Pepper Relish

Active: 30 mins

Total: 45 mins

Serves: 4 servings

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1 1/2 cups pickled cherry peppers, seeds and stems removed, roughly chopped
1 pound sliced bacon, divided
1/2 cup sugar
20 ounces freshly ground beef, divided into four 5-ounce patties
Kosher salt and freshly ground black pepper
4 slices yellow or white onion
4 slices American or cheddar cheese
Shredded iceberg lettuce and pickles (if desired)
4 toasted hamburger buns

Adjust oven rack to middle position and preheat oven to 400°F. Arrange half of bacon on a rimmed baking sheet and cook in oven until crisp and well browned, about 15 minutes. Drain on paper towels.
Meanwhile, place cherry peppers in the work bowl of a food processor. Pulse until finely chopped, 8 to 10 short pulses. Cut remaining half of bacon into 1/2-inch pieces. Heat bacon in a 12-inch non-stick or cast iron skillet over medium heat. Cook, stirring, until crisp, about 8 minutes. Add sugar and chopped cherry peppers and their juices. Cook until juices are mostly evaporated and pepper-bacon mixture has a chunky, relish-like texture, about 8 minutes. Transfer to a bowl and set aside.
When ready to serve, season burger patties generously with salt and pepper and cook burgers to desired doneness on a hot grill or in a skillet on the stovetop, 125°F for medium rare or 135°F for medium, topping with cheese for last minute of cooking. Let burger patties rest for 5 minutes off heat. While burgers are resting, season onions with salt and pepper and cook on hot grill or in a lightly oiled skillet until tender and well browned on both sides.
Place shredded lettuce on bottom buns and top with burger patties. Top with bacon-cherry pepper relish, cooked onion slices, and bacon. Close burgers and serve immediately.

Special Equipment

Food processor, grill

This Recipe Appears In

The Burger Lab's Toppings Week 2013: Hot and Smoky Cheeseburgers with Bacon and Pickled Cherry Pepper Relish

Nutrition Facts (per serving)
874	Calories
46g	Fat
56g	Carbs
56g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	874
% Daily Value*
Total Fat 46g	59%
Saturated Fat 18g	91%
Cholesterol 168mg	56%
Sodium 1611mg	70%
Total Carbohydrate 56g	20%
Dietary Fiber 3g	10%
Total Sugars 32g
Protein 56g
Vitamin C 93mg	467%
Calcium 323mg	25%
Iron 5mg	30%
Potassium 897mg	19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.