Burger with Bacon Jam, Thai Chili Aioli, and Avocado (Chef-Inspired)

Method

Directions

1. 1
   Make the Thai chili aioli: add mayonnaise and Thai chili to a food processor. Add as much chili as you like, based on your spice preference. Pulse until the chili is well incorporated into the mayonnaise.
2. 2
   Make the bacon jam: dice the bacon and saute on medium-low heat until it begins to brown. Pour off all but 1 tbsp of the rendered bacon fat and add the onion and garlic. Continue to saute until the onions are translucent.
3. 3
   Add the brown sugar, cider vinegar and water to the bacon mixture. Simmer on low until reduced by two-thirds, about 20-30 minutes. Transfer to a food processor and pulse until a chunky jam forms.
4. 4
   Place a heavy-bottomed or cast iron pan over medium heat. Melt the butter in the pan. Place the buns interior-side down and toast until golden brown. Set aside.
5. 5
   Turn the heat up to high. In the same pan, add the burger patties. Season with salt and pepper. Cook about 6-8 minutes per side, or until cooked medium-well (internal temperature 155 degrees F). In the last 2 minutes of cooking, add the cheddar cheese and let it melt.
6. 6
   To assemble: spread 1 tbsp bacon jam on the bottom bun. Spread 1 tsp or more chili aioli on the top bun. Place the patty on the bottom bun and top with lettuce, tomato and 3 avocado slices. Cap with the top bun and serve with your choice of side.