Egg-Wrapped Burgers with Bacon Jam
Mixing ground chuck and breakfast sausage creates an ultra-savory burger.
Makes 8 (photo on page 59)
1½ pounds bacon, chopped 1 large yellow onion, diced 2¼ teaspoons kosher salt, divided ½ cup water
¼ cup firmly packed light brown sugar cup sherry vinegar teaspoons chopped fresh thyme teaspoons ground black pepper, divided teaspoon plus 1/8 teaspoon ground red pepper, divided pound ground chuck pound breakfast sausage cup shredded sharp Cheddar cheese 2 tablespoons unsalted butter 8 large eggs, divided 4 tablespoons chopped fresh chives, divided ½ cup mayonnaise 1 tablespoon hot sauce 8 dinner rolls, halved and toasted
Cook bacon in a large Dutch oven over medium heat in batches, stirring occasionally, until crisp, about 30 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 1 tablespoon drippings in Dutch oven. Add onion and 1 teaspoon salt; cook, stirring occasionally, until tender, about 10 minutes. Stir in bacon, ½ cup water, brown sugar, vinegar, thyme, 1 teaspoon black pepper, and ¼ teaspoon red pepper; cook, stirring occasionally, until thickened, 10 to 15 minutes.
Let cool until ready to serve.
Stir together beef, sausage, cheese, ¼ teaspoon salt, and ¼ teaspoon black pepper in a large bowl until combined. Divide mixture into 8 portions, and shape each portion into a patty.
Melt butter in a large cast-iron skillet over medium-high heat.
Add patties; cook until browned and a meat thermometer inserted in center registers 145°, 4 to 5 minutes per side. Remove from skillet; wipe skillet clean.
Reduce heat to medium-low, and spray skillet with cooking spray.
Add 1 egg, spreading in a thin layer. Sprinkle with 1½ teaspoons chives, 1/8 teaspoon salt, and 1/8 teaspoon black pepper; cook until light golden brown, 1 to 2 minutes. Carefully turn, and place 1 patty in center of egg, folding edges over. Repeat procedure with remaining eggs, remaining salt, remaining black pepper, remaining chives, and remaining patties.
Stir together mayonnaise, hot sauce, and remaining 1/8 teaspoon red pepper in a small bowl. Serve patties on toasted rolls with bacon jam and spicy mayonnaise.