Super Bowl LV is coming on Sunday and I was messing with ideas for an interesting burger and this came to mind :
Spicy Maple Bacon Jalapeno Mushroom Swiss Burger with Caramelized Onions
– ground beef or chuck
– bacon, thick cut
– maple syrup
– cayenne pepper
– yellow onion, sliced
– mushrooms, sliced
– jalapeno, sliced and deseeded – or not if you want more heat
– Swiss cheese
– salt to taste
– thick sweet BBQ sauce
No quantities as you, not I, know how many you are feeding and what proportions you like.
Preheat an oven to 400˚. Lay the bacon on a baking sheet and lightly brush each piece with maple syrup before dusting with ground cayenne pepper.
Bake for 15 to 25 minutes until done to your liking.
Put on a paper towel covered plate to drain and set aside.
Add a few glugs of olive oil to a sauté pan and cook the onion over medium high heat until it begins to char slightly. Add the jalapenos and continue, stirring occasionally, until they begin to fade in color and then add the mushrooms with a dash of salt.
Cook until the mushrooms are soft and then remove from heat.
Make burgers. Grill, bake, sous vide, skillet. Whatever you prefer.
f you are using a griddle or a skillet add some of the mushroom/jalapeno/onion mixture to the pan, a small mound per burger making sure to get a little bit of everything in each pile. Otherwise just separate the vegetables in the original sauté pan and turn up the heat to high.
Top each pile with Swiss and cook until it melts.
Assemble a burger with melted cheese and vegetables on a toasted bun and top with candied bacon. Spread a little BBQ sauce on the bun and there you have it.
Some may wonder why with the sweet bacon a sweet BBQ sauce is needed. Interesting point, but you didn’t complain when I was putting jalapenos under cayenned bacon so you forfeit any right to demand consistency. (I added the BBQ sauce for moisture and to keep it sweet so it doesn’t clash with the distinct maple flavor.)