The Lola Burger
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
51
Spice
43
Sweetness
52
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 large
Egg910 g
Red Onion (sliced)1
Sugar2 tsps
Mustard Seed2 tbsps
Coriander Seed2 tbsps
Black Peppercorn1 tbsp
Olive Oil1 small
Yellow Onion (minced)2 tbsps
Dark Brown Sugar1 tbsp
Cumin Seed2 tbsps
Cider Vinegar3 cups
WaterDirections:
1
Saute until translucent, about 2 minutes
2
Add the onion, garlic, and a large pinch of salt
3
Watch how to make this recipe
4
*Cook's Note: Michael's favorite mix of meats for this burger is chuck, sirloin, and brisket Build a medium-hot fire in your grill or preheat a stovetop grill pan
5
Cook the bacon in a saute pan over medium-high heat, turning once, until crisp, about 5 minutes
6
Remove the bacon to paper towels to drain
7
Reserve the bacon fat in the pan
8
Form the ground beef into 4 patties, each about 3 1/2 inches in diameter
9
Season the patties with salt and cracked black pepper, to taste
10
Put the burgers on the grill or in the grill pan and cook for 3 minutes
11
Flip and top each burger with a slice of cheese
12
Grill for 3 minutes for medium- rare
13
Remove them to a plate
14
Add the English muffins to the grill or grill pan and toast for 1 minute
15
Cook the eggs sunny side up in the bacon fat while the burgers rest
16
Build the burgers by sandwiching them between the muffin halves along with pickle slices, red onion, bacon, an egg, and some spicy ketchup
17
Pack the onions in 2 (1-quart) jars and cover with enough water to come within 1/2-inch of the rim
18
Pour the water out into a measuring cup
19
Note the volume, pour off half the water, and replace it with vinegar
20
Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid
21
Pour the vinegar mixture into a nonreactive saucepan, add the mustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves, and bring to a boil over high heat
22
Allow the liquid to boil for 2 minutes, and then remove it from the heat
23
Pour the hot liquid into the jars to cover the onions and screw on the lids
24
Refrigerate for up to 1 month
25
In a nonreactive 2-quart saucepan over medium heat add the olive oil
26
Add the Fresno chiles, ancho chile, and red pepper flakes
27
Cook for 1 to 2 minutes
28
Add the brown sugar, cumin, cinnamon, tomato paste, and vinegar and simmer for 10 minutes
29
Stir in 3 cups of water, bring to a gentle simmer, and cook over low heat for 2 hours
30
Remove the ketchup from the heat and let cool for 15 minutes
31
Discard the cinnamon stick
32
Puree the mixture in a blender and strain through a sieve, pushing down on the any solids
33
Let cool and pour into a storage container
34
Cover the container and refrigerate for up to 1 month